Panko-crumbed fish burgers with crunchy coleslaw

Panko-crumbed fish burgers with crunchy coleslaw

Dinner Like A Boss
4 burgers
20 mins
Cooking time
6 mins
Benito Martin

It can be hard to get some kids to eat fish – I think these burgers are a great start. Maybe it’s the soft texture of fish they don’t like, so coating it in breadcrumbs gives a lovely crunch. The crunchy fish fillets can be served without the buns if preferred. I sometimes make double the fish burgers and freeze half, ready for a quick evening dinner. Defrost them in the refrigerator before cooking. The optional spicy chilli and caper mayonnaise is delicious spread on the burgers.


Quantity Ingredient
4 of your favourite burger buns
35g plain flour
1 egg
1 tablespoon milk
60g panko breadcrumbs
600g skinless white fish fillet, about 2.5 cm thick, either a single piece that you can portion, or 4 × 150 g fillets
2-3 tablespoons olive oil
2-3 tablespoons see method for ingredients
or good-quality whole egg mayonnaise

Crunchy coleslaw

Quantity Ingredient
1/4 small red cabbage, core removed and finely shredded
1/4 small white cabbage, core removed and finely shredded
1 small green apple, cored and cut into thin matchsticks, or shredded using a mandoline
2 tablespoons roughly chopped flat-leaf parsley
3 tablespoons good-quality whole egg mayonnaise
1 tablespoon lemon juice
1 tablespoon olive oil


  1. Preheat the oven to 180°C/160°C fan-forced. Cut the burger buns in half and place them on a baking tray. Set aside.
  2. For the crunchy coleslaw, combine the red and white cabbage, apple and parsley in a large bowl. In a small bowl, whisk together the mayonnaise, lemon juice and olive oil. Season with salt and pepper and add the mayonnaise mixture to the cabbage mix. Stir thoroughly to combine.
  3. Set up a crumbing station. Place the flour on a shallow plate and season it with salt and pepper. Break the egg into a shallow dish and whisk in the milk. Put the panko breadcrumbs on a third plate.
  4. Cut the fish into four equal portions, if not already portioned, then remove any remaining pin bones. Dip the fish first in the flour, then the egg, then the panko breadcrumbs, shaking off the excess each time. If you have any excess crumbing ingredients, you can always dip the fish a second time in the egg and panko.
  5. Heat 2–3 tablespoons of the oil in a large non-stick frying pan over a medium heat. Cook the fish, in a single layer, for 2–3 minutes on each side until golden and cooked through. At the same time, put the burger buns in the oven for 3 minutes to warm through.
  6. To serve, spread a little of your choice of mayonnaise on both sides of each bun and add a spoonful of coleslaw. Top with a fish burger, pop on the bun lids and serve immediately while the burgers are hot and crunchy, with any remaining coleslaw on the side.


  • It’s just as easy to make these for six people. Just use 6 buns, about 900 g fish, 90 g panko breadcrumbs and two eggs in the coating. The remaining ingredients stay the same.
Family food
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