This crispy fish burger recipe can be made with your favorite type of flaky white fish. Form into patties, pan fry until golden, and devour – it’s that simple.
Why this recipe works
Making a fish burger is the perfect way to use leftover tilapia, salmon, or really any kind of flaky white fish. These fish burgers are loaded with horseradish, mayo, dijon mustard, garlic, peppers, and green onion so you can bet they are loaded with flavor in every bite. Plus, the patties are rolled in breadcrumbs for a crispy coating!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FISH – If you are cooking raw fish for this recipe, start with about 3/4 pounds as fish loses about 30% of its weight once cooked. You can use just about any cooked white fish here!
How to Make Fish Burger
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large mixing bowl, flake the cooked fish.
- In a medium mixing bowl, whisk together egg, horseradish, mayonnaise, and Dijon mustard.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add minced garlic, green onions, and sweet peppers. Saute the vegetables until they are tender, about 2-4 minutes.
- Add sautéed vegetables to the bowl with the flaked fish. Season with garlic salt and add the egg mixture. Lastly, add in the plain breadcrumbs and use gloved hands to mix it all together.
- Place panko breadcrumbs on a shallow plate.
- Form fish mixture into 3 patties. Press each patty into the panko breadcrumbs to coat both sides.
- Add enough vegetable oil to a large skillet to come about 1/2-inch up the sides. Heat over medium-high until the temperature reaches 350 F.
- Carefully add fish patties to the hot oil, being careful not to crowd them. Cook for 3-4 minutes per side, just enough to get them nicely browned. Remember, the fish is already cooked! Remove to paper towels to drain.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for up to 3 days.
Nope, if you don’t like tilapia, try cod, haddock, salmon, or ultimately any flaky fish you prefer.
Fish burgers are often considered healthier than traditional beef burgers for several reasons. First, fish is a rich source of omega-3 fatty acids. On top of that, it’s a high-quality source of protein, providing all the essential amino acids your body needs for muscle growth and repair. By opting for fish burgers, you can increase your protein intake without consuming excessive amounts of saturated fat. However, deep-frying fish patties or serving them with high-calorie sauces and toppings can negate some of the health benefits.
Serving Suggestions
Serve your fish burger with toppings such as lettuce, tomato, pickles, tartar sauce, or mayo. Additionally, pair it with french fries, a dinner salad, or sweet potato fries on the side.
Ingredients
- 1/2 pound cooked tilapia or other white fish
- 1 large egg
- 1 teaspoon creamy horseradish
- 1 Tablespoon mayonnaise
- 2 teaspoons Dijon mustard
- 1 Tablespoon olive oil
- 2 teaspoons minced garlic
- 2 Tablespoons minced green onions
- 1/4 cup sweet peppers diced small
- 2 teaspoons garlic salt
- 2 Tablespoons plain breadcrumbs
- 1/4 cup panko breadcrumbs
- vegetable oil for frying
- 3 burger buns
Things You’ll Need
- Mixing bowls
- Whisk
- Large heavy bottomed skillet
- Fish turner
Before You Begin
- If you are using raw fish and cooking it for this recipe, start with about 3/4 pound as fish loses about 30% of its weight once cooked.
- You can use any cooked fish for this recipe! If you don’t like tilapia, try cod, haddock, salmon, or ultimately any flaky fish you prefer.
Instructions
- In a large mixing bowl, flake the cooked fish.
- In a medium mixing bowl, whisk together egg, horseradish, mayonnaise, and dijon mustard.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add minced garlic, green onions, and sweet peppers. Sauce until vegetables are tender, about 2-4 minutes.
- Add sautéed vegetables to the bowl with the flaked fish. Season with garlic salt and add the egg mixture. Lastly, add in the plain breadcrumbs and use gloved hands to mix it all together.
- Place panko breadcrumbs on a shallow plate.
- Form fish mixture into 3 patties. Press each patty into the panko breadcrumbs to coat both sides.
- Add enough vegetable oil to a large skillet to come about 1/2-inch up the sides. Heat over medium-high until the temperature reaches 350 F.
- Carefully add fish patties to the hot oil, being careful not to crowd them. Cook for 3-4 minutes per side, just enough to get them nicely browned. Remember, the fish is already cooked! Remove to paper towels to drain.
Expert Tips & FAQs
- Nutritional analysis does include the hamburger buns but not the toppings.
- Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
