Fancy fish burger with pickled cucumber and tartare recipe - The Community Leader and Real Estate New and Views

Here’s a fancy fish burger that teams cool home-made pickled cucumber with fresh crispy fish and a tangy tartare. Locally-caught whiting is ideal for this recipe, so hit up your fisher-friends for a fresh catch!


Fish burger

  • 1 piece of firm white fish per burger – barramundi or whiting works well
  • ¼ cup breadcrumbs or panko crumbs (adjust amount as needed)
  • 1 egg
  • ¼ cup plain flour, seasoned with salt and pepper
  • 4 tbsp plain flour
  • ½ tsp of salt and pepper
  • Lettuce – cos or iceberg 
  • Burger buns or sourdough bread

Cucumber pickle

  • 2 cucumbers (continental or English), sliced longways
  • ¼ cup of white vinegar
  • 2 tsp sugar

Tartare sauce

  • ¼ cup of mayonnaise
  • 2 tbsp chopped fresh dill
  • 1 tbsp lemon juice
  • ½ tsp Worcestershire sauce
  • 1 tbsp finely chopped red onion
  • Salt and pepper to taste

Cucumber pickle

  1. Thinly slice the cucumber lengthways into long strips.
  2. In a small bowl, add sugar and vinegar and combine. Add the cucumber strips, cover and set aside for at least 30 minutes.


  1. Combine all ingredients in a small bowl. 
  2. Add salt and pepper to taste.
  3. Set aside in the fridge until you’re ready to assemble your burgers.

Fish burger

  1. In a small bowl, crack the egg and lightly whisk.
  2. In a shallow plate (a dinner plate will do the job) sprinkle the breadcrumbs. 
  3. In another shallow plate, sprinkle the flour and mix in the salt and pepper.
  4. Dip your fish in the flour. Shake off excess.
  5. Dip your fish in the egg.
  6. Press the fish fillet into the breadcrumbs so it’s evenly coated on both sides.
  7. Now shallow fry your fish. In a skillet, add about an inch of oil over a medium/high heat and let it get hot. You’ll know when it’s ready to cook in when you dip the edge of the fish in and it sizzles!
  8. Add your fish to the pan, cooking on each side until the crumb is brown and crunchy, and the fish is cooked through. Let your fish rest on a paper towel to drain any excess oil.
  9. Drain the liquid from your cucumbers.
  10. Now it’s time to assemble your burger. Spread the tartare sauce, add your fish fillet, and top with pickled cucumbers and lettuce.

Extra tips

  • You can lightly toast your bread/burger buns by brushing them with a mixture of butter and crushed garlic, then toasting under a hot grill. Wraps such as pita or tortilla are also a good alternative. 
  • Mini versions made with small whiting fillets on bake-at-home dinner rolls make delicious cocktail party canapes.
  • You can also bake the fish (or air fry) rather than pan frying it. Depending on the thickness of your fish, bake for approximately 20-25 minutes at 180°c, or until cooked through.

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