A Fresh, Flavour-Packed Take on a Classic Fish Burger
Fish burgers are something truly special, yet they’re rarely spotted on menus these days. More often than not, you’ll need a trip to the seaside to enjoy one properly, thanks to the easy access to fresh fish. But the good old fish burger is long overdue a comeback.
This crispy fish burger with lemon caper sour cream and sriracha sauce brings a fresh, modern twist, a simple way to breathe new life into a classic.
The Perfect Sauce Duo
Between the crispy battered fish fillet and the soft, slightly sweet brioche bun lies the real magic, the sauce.
Traditionally, tartar sauce made with mayonnaise, capers and lemon is the classic companion to fried fish. Here, that tradition takes a sharper turn. Instead of mayonnaise, sour cream is blended with salty capers, fresh lemon and fragrant dill, creating a cool, tangy balance.
This creamy base pairs perfectly with a second, fiery partner, sriracha, bringing a tongue-tingling kick to every bite.
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Fish Burger with Lemon Caper Sour Cream & Sriracha Sauce
Ingredients
Burger
- 2 brioche buns
- 2 white fish fillets
- 1 egg
- 50ml milk
- 6 tbsp flour
- 1 tsp garlic powder
- Salt + pepper
- 2 large crnchy lettuce leaves, shredded
- Small handful napa cabbage, shredded
- 1 spring onion, sliced fine
- Squeeze lemon juice + salt to season
Sour Cream Tartar Sauce
- 4 tbsp sour cream
- 1 tbsp lemon juice
- A few shakes of green tabasco
- 1 tsp capers, chopped
- 1 tbsp chopped dill leaves
- Salt and pepper to taste
Sriracha Sauce
- 2 tbsp Sriracha
- 2 tsp extra sour cream
Instructions
- Combine sriracha and sour cream. Set aside.
- Combine all Tartar sauce ingredients and set aside.
- Combine salad ingredients. Do not add lemon and salt yet.
- Sprinkle fish fillets with salt. Beat eggs and milk together. Combine flour, salt, pepper and garlic powder.
- Dip each fillet forst into the flour mixture, shake off excess, then coast with egg-milk mixture. Dip back again into flour mixture, coating well and shaking off excess.
- Fry fish fillets in oil until crispy brown on bother sides, approx 3 – 4 minutes in total. Remove and season with salt on both sides
- Toast inside of each brioche bun.
- Build the burgers: Divide Sriracha sauce in two and spread on each bottom brioche bun. Squeeze a little lemon and salt over salad and mix together quickly. Layer salad ontop of sriracha sauce. Next add the fish fillet, followed by tartar sauce and finish with the brioche bun top.
