This fish burger is my answer to those expensive gourmet fish sandwiches you get at fancy restaurants – except you can make it at home for a fraction of the price and honestly, it tastes even better. Flaky white fish gets coated in the crispiest, lightest beer batter (but using sparkling water instead), then tucked into a soft brioche bun with creamy cabbage slaw and tangy homemade tartare sauce. It’s got that perfect contrast of crunchy exterior, tender flaky fish, and cool, creamy toppings that makes every bite absolutely craveable!

Understanding Your Components

1. Beer Batter (Sparkling Water Version): This batter creates an incredibly light, crispy coating that shatters when you bite into it – the kind you get at good fish and chip shops. The combination of plain flour and rice flour is key – rice flour adds extra crispiness and a delicate texture that plain flour alone can’t achieve. Baking powder creates air pockets for that signature puffy, crispy coating. Sparkling water provides the carbonation that makes the batter light and airy (same effect as beer but without the alcohol). The batter should be the consistency of heavy cream – not too thick or it’ll be doughy, not too thin or it won’t coat properly.
2. Homemade Tartare Sauce: Fresh tartare sauce is a game-changer – mayo gets loaded with diced pickled gherkins, fresh dill, parsley, lemon juice and zest for a tangy, herbaceous sauce that’s essential for fish burgers. The pickles add briny crunch, the herbs bring freshness, and the lemon provides brightness that cuts through the richness of fried fish. Store-bought tartare doesn’t compare – it’s usually too sweet and lacks the punchy flavor you want.
3. White Fish: Firm white fish like cod, haddock, ling, or barramundi work best here – they have a mild flavour and flaky texture that’s perfect for battering and frying. The fish needs to be completely dry before coating or the batter won’t stick and you’ll get soggy, greasy results. Salting the fish and refrigerating it for 30 minutes draws out moisture and seasons it from within – don’t skip this step.
4. Brioche Buns and Slaw: Soft, slightly sweet brioche buns are perfect for fish burgers – they’re sturdy enough to hold everything without falling apart but soft enough to not compete with the crispy fish. The cabbage slaw adds essential crunch and freshness – it’s simply shredded white cabbage with just enough mayo to lightly coat, not drench. This crispy, cool element is crucial for balancing the hot, rich fried fish.

Tips!

Dry Your Fish Thoroughly: Pat the fish completely dry with paper towels, salt it, and refrigerate for at least 30 minutes. Then pat dry again before coating. Any moisture will make the batter slide off and create splattering when it hits the hot oil.

Rice Flour is Essential: Don’t substitute with all plain flour – rice flour creates that signature light, crispy, almost tempura-like coating. It stays crispier longer than plain flour alone.

Cold Batter Works Best: Some people chill their batter for 15-30 minutes before using – the cold batter hitting hot oil creates extra crispiness. It’s not essential but it helps.

Double Coating Method: Dust fish in plain flour first, then dip in batter. The flour creates a base layer that helps the batter stick and creates even more texture and crunch.

Oil Temperature: Keep oil at 180°C/360°F – use a thermometer. Too hot and the coating browns before the fish cooks through; too cool and you get greasy, soggy batter. This temperature is crucial for that light, crispy texture.

Don’t Overcrowd: Fry one or two pieces at a time depending on pot size. Adding too much fish drops the oil temperature and causes greasy results instead of crispy.

Drain on a Rack: Place fried fish on a wire rack, not paper towels. Paper towels trap steam and make the bottom soggy. A rack keeps air circulating for all-around crispiness.

Storage and Reheating Guide

• Tartare Sauce Storage: Store in an airtight container in the refrigerator for up to 5 days – the flavor actually improves as it sits
• Cabbage Slaw Storage: Best made fresh, but undressed shredded cabbage keeps for 2-3 days refrigerated. Add mayo just before assembling.
• Fried Fish Storage: Store battered fish separately (not assembled) in the refrigerator for up to 1 day, though it’s really best eaten immediately
• Assembled Burgers: Not recommended – the batter gets soggy quickly once assembled with slaw and sauce
• Reheating Fish: Reheat in a 400°F oven for 8-10 minutes or air fryer at 375°F for 5-7 minutes to restore crispiness
• Batter Storage: Leftover batter can be refrigerated for up to 24 hours – whisk before using as it may separate

Make ahead tips:

• Tartare Sauce Ahead: Make tartare sauce up to 5 days ahead – it tastes better after the flavors meld for a day
• Prep Fish Early: Portion and salt your fish in the morning, refrigerate all day. Pat dry and fry when ready to eat.
• Shred Cabbage Ahead: Shred cabbage up to 2 days ahead and store in cold water to keep crisp. Drain, dry thoroughly, and dress with mayo just before serving.
• Batter Components: Measure and combine dry ingredients up to 1 day ahead. Add sparkling water right before frying for maximum bubbles and crispiness.
• Mise en Place: Have everything ready – tartare made, slaw dressed, buns toasted – so you can assemble immediately after frying while the fish is still hot and crispy

Ingredients

(makes 2 burgers)

Batter:
120g plain flour
50g rice flour
1.5 tsp baking powder
generous pinch of salt
250ml sparkling water

Tartare Sauce:
1/2 cup mayonnaise
1/2 cup pickled gherkins, diced
1/4 cup dill, finely chopped
1/4 cup parsley, finely chopped
1/2 lemon, juice and zest
salt, to taste

Other:
400g white fish fillets
plain flour, for coating
2 brioche burger buns, halved
White cabbage, finely sliced
Mayo
Neutral oil, for frying

Method – How to make Crispy Fish Burgers

1. Slice your fish into 2 portions and pat them down with paper towels until completely dry. Set them on a wired rack and salt the fish. Refrigerate for at least 30 minutes to draw out the moisture.
2. Tartare sauce: in a bowl, combine all the ingredients together. Set aside
3. Slaw: in a bowl, combined the shredded cabbage with enough mayo to lightly coat the cabbage. Set aside
4. Batter: in a bowl, combine all the ingredients together and whisk well until the batter is homogenous and combined.
5. Bring a pot of neutral oil to 180C/360F.
6. Take your fish out of the fridge and pat them dry again. Coat the fillets evenly in some plain flour and then dip them evenly into your batter. Carefully drop the coated fillet into the hot oil and cook 2 minutes on each side or until golden brown. Remove from oil and only a wired rack to drain.
7. To assemble, place some slaw onto a toasted bun, then top with the fish, tartare sauce and the top bun. Serve with chips!