Fish burger with lemon and basil mayo

Fish burger with lemon and basil mayo

Dig In!
Mark Roper

This has all the familiar flavours of the fish shop – tartare sauce, gherkins, onion, lemon, basil and dill – but ramped up and reinvented as a burger. You have creaminess from the mayo, crunch from the crumbed fish, acid from the pickle and mustard, sweet and sour from the gherkin, and pepperiness from the rocket. It’s a full-on flavour hit!


Quantity Ingredient
75g plain flour
2 eggs, lightly beaten
60g panko crumbs
1/2 teaspoon lemon pepper
vegetable oil, for deep-frying
4 flathead fillets
100g Quick whole egg mayo… and how to spice it up, using lemon and basil variation
4 long rolls, split two-thirds of the way through
4 small sweet-and-sour gherkins, sliced
handful flat-leaf parsley leaves
large handful rocket, rinsed
handful dill, chopped
sea salt, to serve
lemon wedges, to serve

Pickled eschalots

Quantity Ingredient
60ml cider vinegar
55g sugar
1 tablespoon yellow mustard seeds
1 eschalot, thinly sliced


  1. For the pickled eschalots, put 60 ml water, the vinegar, sugar and mustard seeds in a small saucepan. Bring to the boil and remove the pan from the heat. Add the eschalot and set aside to let it cool and pickle in the liquid for at least 20 minutes. Transfer to paper towel to drain. Reserve some of the mustard seeds from the marinade for serving.
  2. Put the flour, beaten egg and panko crumbs in 3 separate bowls. Season the crumbs with salt and the lemon pepper.
  3. Fill a medium saucepan one-third full with vegetable oil. Set over medium heat and heat the oil. Alternatively, heat a deep-fryer to 180°C. Once the oil has reached 180°C on a thermometer or the oil bubbles around the handle of a wooden spoon dipped in it, dip the flathead fillets first in the flour, then the egg and then the panko crumbs, then dip in the egg and panko crumbs again for a double coating. Put the fillets into the hot oil and deep-fry them, in batches, until golden brown and cooked through, about 3–4 minutes. Transfer the fried fish to paper towel to absorb any excess oil.
  4. Assemble your burgers. Spread a thick layer of mayo on both halves of the rolls, top with the gherkins, parsley, rocket and finally the fish fillets. Top with the pickled eschalots, some of the mustard seeds from the liquid and the dill. Sprinkle with sea salt, serve with lemon wedges and devour!
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