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Fish burgers

Name: Fish burgers
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 4 x 150g pieces sustainably-caught, skinless white fish, such as pollack, haddock or large whiting; 2 tbsp curry paste, mixed with 1 tbsp olive oil; 175g polenta; 2 spring onions, very finely chopped; Juice and zest of 1 lemon; Vegetable oil, for shallow frying; 4 soft bread rolls or sliced crusty white bread, to serve; Mayonnaise, salad leaves, cress, cucumber slices, lime pickle, and lime wedges, to serve

Published: 29 Feb 08
Updated: 18 Mar 24

This quick, crunchy fish burger recipe has a lightly spiced curry paste rub and zesty polenta coating. They’re cheap to make too and should cost you less than a fiver.

Easy
March 2008

Test kitchen approved

Serves 4
Ready in 20 minutes

This quick, crunchy fish burger recipe has a lightly spiced curry paste rub and zesty polenta coating. They’re cheap to make too and should cost you less than a fiver.

Nutrition: per serving

Calories: 614kcals
Fat: 22.9g (2.7g saturated)
Protein: 38.6g
Carbohydrates: 64.7g (4g sugar)
Salt: 1.5g

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Ingredients

4 x 150g pieces sustainably-caught, skinless white fish, such as pollack, haddock or large whiting
2 tbsp curry paste, mixed with 1 tbsp olive oil
175g polenta
2 spring onions, very finely chopped
Juice and zest of 1 lemon
Vegetable oil, for shallow frying
4 soft bread rolls or sliced crusty white bread, to serve
Mayonnaise, salad leaves, cress, cucumber slices, lime pickle, and lime wedges, to serve

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Method

Dry the fish on kitchen paper, then smear all over with the curry paste. Mix the polenta with the spring onions, lemon juice and zest on a plate. Press the fish into the polenta to cover.
Heat the oil in a frying pan and cook the fish for 3-4 minutes each side, until golden and cooked through. Drain on kitchen paper.
Spread the rolls or bread with a little mayonnaise. Top with the salad leaves, cress, fish, cucumber and pickle. Serve with lime wedges.