Crumbed snapper burger with tartare sauce

Crumbed snapper burger with tartare sauce

The Huxtaburger Book
Chris Middleton

As a kid I was quite fond of a Fillet-o-fish. This is my version, made using real, good-quality fish. If you can’t get snapper, any firm, sweet white fish, such as cod or even monkfish, would work well.


Quantity Ingredient
2 free-range eggs
100ml milk
75g plain flour, for dusting
120g panko breadcrumbs
4 x 100 g pieces snapper, skinless and boneless
vegetable oil, for deep-frying
4 Soft burger buns, cut in half
Clarified butter, melted, for brushing
125g Tartare sauce
8 butter lettuce leaves, washed and dried
2 lemon wedges


  1. Whisk the eggs and milk together in a bowl. Place the flour and crumbs in two separate bowls. Season the snapper fillets with salt and freshly ground black pepper. Dredge the fish in the flour, then shake off the excess. Dip into the egg wash, then into the panko crumbs. Press lightly to make sure the fish is well coated with the crumbs and there are no gaps in the coating. Reserve in the fridge until ready to fry, but try to coat the fish as close to cooking as possible, so the crumbs don’t absorb too much moisture.
  2. Heat about 10 cm of oil in a medium saucepan, to about 175°C. You can test by dipping a wooden chopstick in – the oil should sizzle when ready.
  3. Carefully lower two of the snapper fillets into the oil and fry for 2–3 minutes, or until golden, crisp and cooked through. Drain immediately on paper towel and keep warm. Repeat with the remaining two fish fillets.
  4. Meanwhile, heat a large non-stick frying pan or flat grill plate to a medium heat. Brush the insides of the buns with clarified butter and toast lightly on the grill, then build your burgers.

Build from the bottom, in this order:

  • Bun bottom → Tartare sauce → Lettuce → Fish fillet → A squeeze of lemon juice → A sprinkling of sea salt → Bun top
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