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Crispy Fish Burger

Preparation: 15 minutes.
Cook time: 10 minutes.
Servings: 4 servings


Sauce Ingredients

60 ml (¼ cup) plain Greek yogurt

125 ml (½ cup) mayonnaise

1 jalapeño pepper, seeded

2 green onions, cut into sections

4 Boston lettuce leaves

Zest of one lime

125 ml (½ cup) chopped cilantro

Salt and pepper, to taste

Fish Burger Ingredients

800 g (1 ¾ lb) white fish (cod, haddock, redfish), cut into thick pieces (about 200g each)

125 ml (½ cup) cornstarch

125 ml (½ cup) flour

2.5 ml (½ tsp) onion powder

5 ml (1 tsp) baking powder

Salt and pepper

175 ml (¾ cup) beer or sparkling water

Vegetable oil for frying, as needed

1 head of Boston lettuce, washed, spun dry, and leaves separated

4 brioche burger buns


Sauce Preparation 

In a small food processor, combine all the sauce ingredients and blend until smooth and homogeneous. Set aside.

Fish Preparation 

In a bowl, coat the fish pieces with 30 ml (2 tbsp) of cornstarch, then shake off the excess. Set aside. In a medium bowl, mix all the dry ingredients for the batter. Add the beer, mixing until a smooth mixture is obtained. Pour about 3 inches of oil into a medium saucepan and heat over medium-high heat. Test the oil temperature by dropping a small amount of batter into it; if it sizzles, the oil is ready for frying. Coat the fish pieces with the batter using a fork, letting the excess drip off. Fry the fish pieces in batches for about 4 minutes, turning them until the batter is golden. Drain on paper towels.

Burger Assembly 

Butter and grill the buns, spread them with sauce, and top with crispy fish fillets and Boston lettuce leaves.

Products used