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Crispy Fish Burgers with Spicy Tomato Mayo

After a delicious fish burger recipe? Try Crispy Fish Burgers with Spicy Tomato Mayo. They're a tasty weeknight winner that's perfect for the whole family.
Photo of Crispy Fish Burgers with Spicy Tomato Mayo

Ingredients

  • 4 medium white washed potatoes
  • 2 tablespoons oil
  • 1 pinch salt and pepper
  • 1 cup plain flour
  • 1/2 teaspoons baking powder
  • 2 egg yolks, beaten
  • 1/2 cup chilled water
  • 1 cup vegetable oil
  • 4 skinless white fish fillets
  • 4 burger buns
  • 4 leaves iceberg lettuce
  • 2 tomatoes, sliced
  • 1/2 cucumber, sliced
  • 4 lemon wedges

Spicy Tomato Mayo

  • 1/3 cup mayonnaise
  • 1/4 cup spicy tomato relish
  • 1 clove garlic, crushed
  • 1 tablespoons Tabasco sauce
  • 1 pinch salt and pepper
  • 4 medium white washed potatoes
  • 2 tablespoons oil
  • 1 pinch salt and pepper
  • 1 cup plain flour
  • 1/2 teaspoons baking powder
  • 2 egg yolks, beaten
  • 1/2 cup chilled water
  • 1 cup vegetable oil
  • 4 skinless white fish fillets
  • 4 burger buns
  • 4 leaves iceberg lettuce
  • 2 tomatoes, sliced
  • 1/2 cucumber, sliced
  • 4 lemon wedges

Spicy Tomato Mayo

  • 1/3 cup mayonnaise
  • 1/4 cup spicy tomato relish
  • 1 clove garlic, crushed
  • 1 tablespoons Tabasco sauce
  • 1 pinch salt and pepper

Method

  1. Step 1 of 7
    Preheat oven to 180°C (160°C fan-forced).
  2. Step 2 of 7
    Cut potatoes into wedges. In a baking tray, place potatoes and oil and season with salt and pepper. Bake for 30 minutes or until golden.
  3. Step 3 of 7
    In a large bowl, sift flour and baking powder. Make a well in the centre. Gradually stir in egg yolks and water to make a smooth batter. Season with salt and pepper, then set aside for 10 minutes. Thin with extra water if required.
  4. Step 4 of 7
    To make the spicy tomato mayo, in a small bowl, combine all ingredients. Season to taste.
  5. Step 5 of 7
    In a large deep frying pan or saucepan, heat oil on high until a small drop of batter sizzles as soon as it is added (180°C). Dip fish pieces into batter, allowing excess to drain off. Deep-fry in 2 batches for 3-4 minutes, turning, until golden and crisp. Drain on a paper towel.
  6. Step 6 of 7
    Fill buns with lettuce, tomato and cucumber. Top each with a piece of fish and a generous dollop of sauce.
  7. Step 7 of 7
    Serve with potato wedges, lemon wedges and extra sauce on the side.

Nutrition per serving

2813 Kilojoules
Protein33 grams
Fat25 grams
Carbs74 grams
Sugars12 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 7
    Preheat oven to 180°C (160°C fan-forced).
  2. Step 2 of 7
    Cut potatoes into wedges. In a baking tray, place potatoes and oil and season with salt and pepper. Bake for 30 minutes or until golden.
  3. Step 3 of 7
    In a large bowl, sift flour and baking powder. Make a well in the centre. Gradually stir in egg yolks and water to make a smooth batter. Season with salt and pepper, then set aside for 10 minutes. Thin with extra water if required.
  4. Step 4 of 7
    To make the spicy tomato mayo, in a small bowl, combine all ingredients. Season to taste.
  5. Step 5 of 7
    In a large deep frying pan or saucepan, heat oil on high until a small drop of batter sizzles as soon as it is added (180°C). Dip fish pieces into batter, allowing excess to drain off. Deep-fry in 2 batches for 3-4 minutes, turning, until golden and crisp. Drain on a paper towel.
  6. Step 6 of 7
    Fill buns with lettuce, tomato and cucumber. Top each with a piece of fish and a generous dollop of sauce.
  7. Step 7 of 7
    Serve with potato wedges, lemon wedges and extra sauce on the side.

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