Crispy Fish Burgers with Lime Slaw

These fish burgers pair a crisp panko coating with a simple cabbage and lime slaw. Each burger uses one measured fillet portion, making the recipe easy to shop for when friends are coming over. The method is shallow-fried and serves four; it is not an air-fryer timing guide.

Time, servings and equipment

Serves 4. Prep 20 minutes. Cook 15 minutes. Total 35 minutes.

A large frying pan, three coating dishes, two bowls, a fish slice and a food thermometer. The 35-minute estimate includes two frying batches with reasonably even fish portions.

Ingredients

• 4 boneless skinless white fish portions, about 150 g each and 1.5–2 cm thick
• 50 g plain flour
• 1 egg, beaten
• 100 g panko breadcrumbs
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 80 ml neutral cooking oil, approximately, for shallow frying
• 200 g finely shredded cabbage
• 1 small carrot, grated
• 80 g mayonnaise
• 1 lime, finely grated zest and 1 tablespoon juice
• 4 burger buns, split

Method

1. Mix the cabbage and carrot in a bowl. In a separate small bowl, combine the mayonnaise with the lime zest and juice. Stir half the dressing through the slaw and refrigerate the slaw and remaining dressing.

2. Pat the fish dry and check for bones. Put the flour, salt, pepper and paprika on one plate, the beaten egg in a shallow bowl and the panko on another plate. Coat each portion in flour, then egg, then crumbs, pressing gently to help them adhere.

3. Heat enough oil to cover the base of a large frying pan over medium heat. Fry two portions at a time for roughly 3–4 minutes per side, adjusting the heat so the crumbs turn golden without burning. Check that the thickest part reaches 63°C; thicker pieces need longer.

4. Transfer cooked fish to a clean rack or plate using clean utensils. Repeat with the remaining portions, adding a little more oil if necessary. Discard leftover coating ingredients that have touched raw fish.

5. Toast the buns if desired. Spread the reserved lime mayonnaise on the bases, add the cooked fish and slaw, close the buns and serve promptly.

Buying and cooking notes

Choose boneless portions that fit the buns and are similar in thickness. A very thick fillet can brown outside before the centre is done; ask for portions suitable for pan-frying. If a portion tapers sharply, the thin end may cook much sooner.

Patting the fish dry helps the flour stick. Shake off excess flour before the egg so the coating stays light. Keep one hand for the dry crumbs and one for the egg if you find the coating sticking to your fingers.

Do not crowd the pan. Two calm batches are easier to manage than four portions touching each other. Reduce the heat if the crumbs darken too quickly; the aim is cooked fish as well as a golden crust.

Serving and planning

Dress the slaw close to cooking so it keeps its crunch. Extra lime, cucumber or potato wedges can be served alongside, but they are not included in the timing. Our seafood meal budget guide helps with shopping quantities and cost comparisons. For another four-person meal, try tomato and olive fish parcels.

Can I make these with any fillet?

Use boneless white fish portions suited to pan-frying and check the thickness. Very delicate or uneven pieces are harder to coat and turn; ask the fishmonger for a suitable option.

Handling and shopping

Cooking times are estimates; check doneness. See the FoodSafety.gov seafood cooking guidance and follow the storage instructions supplied with your purchase.

Shop fish fillets or contact Tasman Star for help selecting the right product.