Homemade Fish Fingers with Coleslaw and Mashed Potatoes
30 min
Way better than the frozen kind — crispy breadcrumb coating, flaky fish inside. Kids love them and they're done in under 30 minutes.
fishcrispyfor kids
Unbeatable for a quick weeknight fish dinner — the kids never complain when it looks like a burger.
Instructions
- 1
Heat a pan over medium-high heat, melt the margarine, and fry the fish burgers on both sides until cooked through — about 5 minutes total. You can also heat them on the grill or in the oven if you prefer.
- 2
Warm the burger buns according to the package instructions, or throw them on the grill for a minute. Rinse the rocket, then slice the radishes and pickled cucumbers.
- 3
Build the burgers: layer rocket, remoulade, the fish burger, radish slices, and pickled cucumber into each bun. Finish with a little fresh dill on top.
Per average serving
640
Calories
kcal
24.9
Protein
g
74.7
Carbs
g
28
Fat
g
8.7g
Fiber
12.8g
Sugar
1786mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
640
Calories
kcal
24.9
Protein
g
74.7
Carbs
g
28
Fat
g
8.7g
Fiber
12.8g
Sugar
1786mg
Sodium
Tips from the kitchen
- Don't crowd the pan when frying the fish burgers. Give each one room so they brown instead of steaming, and flip once when the first side is golden.
- Five minutes total is the guide, but go by color and feel. The fish should be hot through the middle and have a crisp edge before it comes out.
- Slice the radishes and pickled cucumbers thin. Thick slices roll around and slide out the second someone picks up the bun.
- Put the remoulade on the bottom bun before the fish goes on. It keeps the bun from going soggy and acts like glue for the rocket.
- Warm the buns while the fish cooks so everything lands on the plate hot at the same time.
Ways to vary it
- Swap the rocket for thinly shredded iceberg or little gem if the kids find rocket too peppery.
- A squeeze of lemon over the fish before you build the burger works nicely with the dill.
- If you like a bit of crunch, add a few slices of cucumber or a leaf of pickled onion alongside the radish.
Storage & leftovers
The fish burgers keep on their own in the fridge for up to two days in a sealed container, but build them fresh so the buns stay good. Reheat the fish in a dry pan or the oven to keep the edges crisp. Skip the microwave, it turns them soft. They don't freeze well once cooked.
What to serve with it
A handful of fries or some oven potato wedges rounds it out, and a side of the same remoulade for dipping never goes amiss.
UC
By Untrained ChefPublished 26 April 2026 · Updated 11 July 2026
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