Crispy fish with a delicious tarragon mayonnaise and sweet charred lettuce, all served in a soft white bread roll. This fish burger is a flavour explosion and the perfect way to enjoy fish. And ready in under 15 minutes!
When I hear the words fish burgers, I think of two things. McDonalds Fillet ‘O Fish and the Krabby Patties at the Crusty Crab in Sponge Bob Square Pants.
I don’t know why this would be the case!
A) I very very rarely visit McDonalds (I am a Burger King girl! – well Hungry Jacks here in Australia) and when I do I don’t order fillet ‘O fish.
B) I really am not a sponge bob fan, and neither are my kids. They may have it on occasionally but that is usually when they have switched the TV on ready for a different show to start.
So yes, why fish burgers should conjure up those thoughts I have no idea, but it does.
HOWEVER!!! This burger is nothing like a maccers burger and it doesn’t belong at the Crusty Crab. This burger is gourmet eating at it’s best. Imagine a bistro pub, a nice glass of artisan pale ale and this burger. Maybe with the sea some where close by, or maybe in a bustling city in the hip part of town. This burger is perfect for that!
A flaky white fillet of fish, lightly coated in flour and then fried until crisp. Served in a soft roll with charred lettuce and a tarragon mayonnaise. So delicious! Oh and don’t forget the charred lemon, sweet, sour and smoky all at once.
I make my tarragon mayonnaise from scratch, but I have included included directions for turning your jar of store bought mayo into this gourmet treat! But if you have ever made homemade mayo I do urge you to try it. It is so simple, I cross my heart promise!!! In fact not that long ago I made mayonnaise on facebook live, holding my camera phone in one had. Yup I made one handded mayonnaise in about a minute. Check it out the facebook video here!
And for a more relaxed and detailed version check out my full video in this mayonnaise post.
I love all burgers, but this fish burger holds a special place in my heart, because it is oh so pretty, oh so delicious and I think a little bit different!
Can’t wait for you to try it!!!
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Fish Burger with Charred Lettuce and Tarragon Mayo
- 3 tbsp plain flour
- 1/2 tsp salt
- ¼ tsp white pepper
- 4 skinless fillets white fish (~125g/4.5oz each) See notes
- 1 tbsp olive oil
- 8 large lettuce leaves
- 1 tbsp extra virgin olive oil
- 4 soft bread rolls sliced open
- 2 lemons cut in half
For the mayo
- 250 ml vegetable oil
- 2 tsp lemon juice
- 2 tsp dijon mustard
- 2 tsp fresh tarragon
- pinch salt
- pinch pepper
- 1 egg
For an Easy cheats tarragon mayo
- 1 cup store bought mayonnaise
- 2 tsp chopped fresh tarragon
- 1 tsp lemon juice
Start by making the mayonnaise
- Pour the oil into a jug that will fit the heat of your stick blender.
- Add in the Dijon mustard, lemon juice, salt, pepper and tarragon.
- Then careful crack the egg in, be careful not to break the yolk.
- Place the head of the stick blender over the yolk and then turn the speed to high and slowly bring the blender up through the oil.
- You should have a glossy tarragon mayonnaise within seconds.
For Cheats Tarragon Mayo
- Mix the tarragon together with the mayo and add a spritz of lemon juice
To make the burger
- Mix the flour, salt and white pepper together in a shallow bowl.
- Add each fillet of fish and give it a light dusting of the flour.
- Place a large heavy based fry pan over a medium heat and add the olive oil. Once it is hot, add the fish and cook for 2 minutes on each side.
- Turn the heat on the fry pan up to high and once it is smoking hot add the lettuce leaves and the extra vigin olive oil.
- Allow the lettuce to char and spit. Once it has some colour and is glossy from the oil, remove from the pan and sit it on top of the fish.
- Add the lemon to the pan, cut side down and turn off the heat. Levae the lemons to char whilst you assemble the burger.
- Add a good layer of the mayo to the bottom of each bun. Add a fillet of fish and two charred lettuce leaves.
- Remove the charred lemon wedges from the pan and serve immediately.
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