Crispy fish with a delicious tarragon mayonnaise and sweet charred lettuce, all served in a soft white bread roll. This burger is a flavour explosion and perfect way to enjoy fish.
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5 from 14 votes

Fish Burger with Charred Lettuce and Tarragon Mayo

Crispy fish with a delicious tarragon mayonnaise and sweet charred lettuce, all served in a soft white bread roll. This burger is a flavour explosion and perfect way to enjoy fish.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Main
Cuisine: Modern Australian
Servings: 4
Calories: 479kcal
Author: Claire | Sprinkles and Sprouts
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Ingredients

  • 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

Instructions

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.

Notes

Any good flaky white fish will work, I like to use barramundi, but cod/haddock/pollack would be a good choice.

Nutrition

Calories: 479kcal | Carbohydrates: 24g | Protein: 6g | Fat: 73g | Saturated Fat: 52g | Cholesterol: 41mg | Sodium: 561mg | Potassium: 73mg | Fiber: 1g | Vitamin A: 70IU | Vitamin C: 1.5mg | Calcium: 85mg | Iron: 2.1mg
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