Spiced Fish Burger with Chili Mayo
30 min
Crispy spiced pollock in a bun with quick pickled zucchini and a punchy chili mayo. Easy enough for a weeknight, fun enough that the kids will ask for it again.
fishsandwichquick
Ready in under 20 minutes and the kids never complain. Crispy fried fish pudding in a hearty bun with a quick creamy coleslaw.
Instructions
- 1
Cut the fish pudding into thick slices. Heat a frying pan over medium heat with the margarine or oil, then add the slices and fry on both sides until nicely golden and heated through.
- 2
Warm the burger buns as directed on the packaging, or give them a quick run under the grill.
- 3
Shred the cabbage as thinly as you can — a mandoline, cheese slicer, or sharp knife all work. Slice the spring onions thinly, then mix together the cabbage, spring onions, and sour cream. Season with salt and pepper if you like.
- 4
Slice the green pepper and serve everything together.
Per average serving
616
Calories
kcal
31.6
Protein
g
75.4
Carbs
g
24
Fat
g
11.2g
Fiber
13.4g
Sugar
1186mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
616
Calories
kcal
31.6
Protein
g
75.4
Carbs
g
24
Fat
g
11.2g
Fiber
13.4g
Sugar
1186mg
Sodium
Tips from the kitchen
- Cut the fish pudding into thick slices, not thin ones. Thin slices fall apart in the pan and dry out before they color.
- Get the pan properly hot before the fish goes in. Medium heat with the margarine sizzling gives you that golden crust. Too cool and the slices just steam and stick.
- Don't keep flipping the slices. Let each side sit until it's golden, then turn once. Poking at them breaks the crust.
- Mix the slaw last, right before serving. If it sits too long with the sour cream the cabbage goes limp and watery.
- Shred the cabbage as thin as you can manage. A cheese slicer works well if you don't have a mandoline, and thin shreds soak up the sour cream better.
Ways to vary it
- Swap the green pepper for sliced cucumber or a handful of pickles if you want something sharper against the fish.
- A spoon of remoulade or a squeeze of lemon mayo in the bun works nicely if you fancy a sauce.
- Try grated apple or carrot stirred into the slaw for a bit of sweetness alongside the spring onion.
Storage & leftovers
The fried fish keeps in the fridge for two days in a sealed container. Reheat the slices in a dry pan over medium heat so they crisp up again rather than going soggy in the microwave. Keep the slaw separate and eat it within a day, since the cabbage softens fast once mixed with the sour cream.
What to serve with it
A pile of oven fries or boiled new potatoes rounds it out. A cold glass of water or a light beer suits the casual feel.
UC
By Untrained ChefPublished 5 June 2026 · Updated 11 July 2026
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