Crispy Fried Fish Burger Recipe

There’s nothing quite like biting into a perfectly crispy Fried Fish Burger—the crunch giving way to tender, flaky fish, all balanced by that tangy tartar sauce and fresh dill. It’s been my go-to summer meal since forever, especially after long beach days when only something crunchy and satisfying will do. After years of testing batters and frying techniques (more failed attempts than I’d care to admit!), I’ve nailed down a foolproof version that’s better than anything you’d get at a seaside shack.

What makes this Fried Fish Burger special? It’s restaurant-quality without the fuss—ready in just 25 minutes, with a batter so light and crispy, you’ll swear it’s magic. The secret? Ice-cold sparkling water and a touch of fresh dill in the mix. No fancy equipment needed, just a trusty pot and some good old-fashioned frying love. Trust me, once you taste this, those frozen fish sticks will be a distant memory.

Why You’ll Love This Fried Fish Burger

This isn’t just any fish burger—it’s the kind that’ll have everyone asking for seconds. Here’s why:

• The crispiest batter you’ll ever taste: That golden crunch? It’s all thanks to ice-cold sparkling water (or beer, if you’re feeling fancy) and a perfectly balanced batter that fries up light as air.
• Ready faster than takeout: From fridge to plate in 25 minutes flat—even on busy weeknights when you’re hangry.
• Make it your own: Swap dill for parsley, add pickles, or go wild with spicy mayo. This Fried Fish Burger is your canvas.
• Instant crowd-pleaser: Kids, foodies, even your picky uncle will devour these. I’ve seen it happen at every backyard BBQ I’ve brought them to!

Fried Fish Burger Ingredients

Gather these simple ingredients—every single one plays a crucial role in creating that perfect crispy-on-the-outside, tender-on-the-inside Fried Fish Burger magic:

• 1 cup packed all-purpose flour (spooned and leveled—no guessing!)
• 2 teaspoon baking powder (this is what gives that batter its irresistible lift)
• ½ teaspoon salt (trust me, you want this in the batter itself)
• 2 large eggs (room temp blends smoother, but cold works in a pinch)
• ⅔ cup sparkling water or beer (must be ice-cold—I keep mine in the freezer for 10 minutes before mixing)
• 2 tablespoon fresh dill, chopped (none of that dried stuff—it makes all the difference)
• 1 lb white fish fillets (cod or haddock work beautifully—cut into 4 even pieces)
• ½ teaspoon salt (for seasoning the fish right before battering)
• 3 liters vegetable oil (for frying—sounds like a lot, but shallow frying just won't give the same crunch)
• 1 cup coleslaw (store-bought is fine, but homemade is even better)
• ¼ cup tartar sauce (the tangy glue that holds this masterpiece together)
• 4 brioche buns (lightly toasted—their buttery sweetness is the perfect match)

A quick tip: Measure everything before you start frying—things move fast once that oil gets hot!

Equipment You’ll Need

No fancy gadgets required—just a few kitchen staples to make your Fried Fish Burger dreams come true:

• A deep fryer or large, heavy-bottomed pot (I use my trusty Dutch oven—it holds heat like a champ)
• Metal tongs (wooden ones might catch fire, and nobody wants that drama)
• A big stack of paper towels (for draining that glorious golden fish)
• A medium mixing bowl (wide enough to dip those fillets with ease)

That’s it! Now let’s get frying.

How to Make a Fried Fish Burger

Now for the fun part—turning those simple ingredients into the crispiest, most delicious Fried Fish Burgers you've ever had. Follow these steps and you'll be in golden-brown heaven in no time!

Preparing the Batter

First things first—whisk together your flour, baking powder, and salt in a bowl. Here's my trick: don't overmix! When you add the eggs and ice-cold sparkling water, stir just until combined. A few lumps are actually good—they'll create those irresistible crispy pockets in the fried batter. Fold in that fresh dill last, and if you've got an extra 5 minutes, let the batter rest while your oil heats up (it makes the coating even crispier).

Frying the Fish

Heat your oil to 350°F (180°C)—a candy thermometer is your best friend here. Pat those fish fillets dry (super important for crispiness!), then dunk them in the batter. Carefully lower them into the hot oil—don't crowd the pan or they'll steam instead of fry. Flip them once after about 2 minutes when they're golden underneath. Total cook time? Just 4-5 minutes until they're that perfect golden brown all over. You'll hear the sizzle say "I'm ready!"

Assembling the Fried Fish Burger

Toast those brioche buns lightly—just enough to give them some structure. Spread a generous swipe of tartar sauce on the bottom bun, then place your crispy fish fillet on top. Add a handful of cool, crunchy coleslaw, pop the top bun on, and give it a gentle press. That first bite? Pure crispy, tangy, flaky perfection!

Fried Fish Burger Tips for Success

Want your Fried Fish Burger to turn out perfect every time? These are my battle-tested tricks after years of crispy triumphs (and a few soggy disasters):

• Chill that sparkling water to Arctic levels—I stick mine in the freezer for 10 minutes before mixing. Cold liquid = maximum crispiness.
• Pat those fish fillets bone-dry with paper towels. Moisture is the enemy of crispy batter!
• Keep your oil at a steady 350°F (180°C)—fluctuating temps lead to greasy or burnt fish. I hover nearby with my thermometer like a nervous chef.
• Fry in batches—overcrowding drops the oil temp faster than you can say "soggy burger."

Follow these, and you'll be the Fried Fish Burger hero of your household!

Variations for Your Fried Fish Burger

One of the best things about this recipe? It’s a total chameleon—you can tweak it a dozen ways and still end up with something amazing. Here are my favorite twists:

• Fresh parsley instead of dill – Gives a brighter, almost peppery kick that’s killer with spicy mayo.
• Stack on the pickles – Bread-and-butter or dill, either way that vinegary crunch takes it next level.
• Gluten-free flour blend – Works like a charm if you swap cup-for-cup (just add an extra egg white for binding).

Oh, and if you’re feeling wild? Try adding a pinch of cayenne to the batter—just enough to make your taste buds dance!

Serving Suggestions

This Fried Fish Burger shines brightest when served fresh and hot off the fryer—here’s how to make it a meal:

• Hot, crispy fries – The classic pairing that never fails. Sweet potato fries work beautifully too.
• Lemon wedges on the side – That bright citrus zing cuts through the richness.
• Extra tartar sauce – Because let’s be real, you’ll want to dunk every bite.

On summer nights, I love adding chilled cucumber salad—the cool crunch is magic with the hot, crispy fish!

Storing and Reheating

Let’s be real—your Fried Fish Burger tastes best fresh, but if you’ve got leftovers (rare in my house!), here’s how to keep them decent:

• Store fish and buns separately – Wrap cooled fish in paper towels before refrigerating to prevent sogginess. Buns go in a zip-top bag.
• Reheat like a pro – Skip the microwave! Crisp fish back up in a 375°F (190°C) oven for 5 minutes—it won’t be quite as magical, but darn close.

Pro tip: The coleslaw and tartar sauce should always be added fresh when serving leftovers!

Fried Fish Burger Nutritional Information

Here's the scoop on what you're biting into with one of these glorious Fried Fish Burgers (because yeah, we count calories—after we eat!):

• Serving Size: 1 burger (because let's be real—who stops at half?)
• Calories: 580 (worth every last one)
• Total Fat: 28g (18g unsaturated, 5g saturated)
• Carbs: 52g (2g fiber, 6g sugar)
• Protein: 25g (hello, fish power!)
• Sodium: 720mg (blame that tasty tartar sauce)
• Cholesterol: 120mg

Remember: These estimates vary based on your exact ingredients. But honestly? Just enjoy the crispy deliciousness!

FAQ About Fried Fish Burgers

Got questions about making the perfect Fried Fish Burger? I've answered all the ones people ask me most—plus a few I asked myself while perfecting this recipe!

1. Can I use beer instead of sparkling water?
   Absolutely! Beer adds a richer flavor to the batter—just make sure it's cold. Light lagers work best, but feel free to experiment!
2. How do I keep the batter crispy?
   Serve your Fried Fish Burger immediately—that's when it's at its crunchiest. If you must wait, keep components separate and stack just before eating.
3. What's the best fish for frying?
   Firm white fish like cod or haddock are my go-tos. They hold up beautifully to frying without falling apart.
4. Can I bake instead of fry?
   You can, but the texture will be different—less crispy exterior, more like fish sticks. If you bake, spritz the battered fish with oil first!

Still wondering something? Drop your question in the comments—I'm always happy to help troubleshoot your burger adventures!

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