Crispy Fish Burgers with Spicy Tomato Mayo

clock 25 minutes + 10 minutes bowl Serves 4


  • 4 medium white washed potatoes
  • 2 Tbsp oil
  • Salt and pepper, to season
  • 1 cup plain flour
  • 1/2 tsp baking powder
  • 2 egg yolks, beaten
  • 1/2 cup chilled water
  • Vegetable oil for deep-frying
  • 4 skinless white fish fillets
  • 4 burger buns
  • Iceberg lettuce, 4 large leaves
  • 2 tomatoes, sliced
  • 1/2 cucumber, sliced
  • Lemon wedges, to serve
  • Spicy Tomato Mayo
  • 1/3 cup mayonnaise
  • 1/4 cup spicy tomato relish
  • 1 garlic clove, crushed
  • Tabasco sauce, to taste
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  • 1. Preheat oven to 180°C (160°C fan-forced).

  • 2. Cut potatoes into wedges. In a baking tray, place potatoes and oil and season with salt and pepper. Bake for 30 minutes or until golden.

  • 3. In a large bowl, sift flour and baking powder. Make a well in the centre. Gradually stir in egg yolks and water to make a smooth batter. Season with salt and pepper, then set aside for 10 minutes. Thin with extra water if required.

  • 4. To make the spicy tomato mayo, in a small bowl, combine all ingredients. Season to taste.

  • 5. In a large deep frying pan or saucepan, heat oil on high until a small drop of batter sizzles as soon as it is added (180°C). Dip fish pieces into batter, allowing excess to drain off. Deep-fry in 2 batches for 3-4 minutes, turning, until golden and crisp. Drain on a paper towel.

  • 6. Fill buns with lettuce, tomato and cucumber. Top each with a piece of fish and a generous dollop of sauce.

  • 7. Serve with potato wedges, lemon wedges and extra sauce on the side.


  • • Energy 2813Kj • Protein 33g • Total Fat 25g • Saturated Fat 4g • Carbohydrates 74g • Sugars 12g • Sodium 1153mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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