Fish Burger
20 min
Unbeatable for a quick weeknight fish dinner — the kids never complain when it looks like a burger.
fishdinnerfor kids
Way better than the frozen kind — crispy breadcrumb coating, flaky fish inside. Kids love them and they're done in under 30 minutes.
Instructions
- 1
Cut the fish fillet into pieces about 4–5 cm wide.
- 2
Set up three bowls: mix the flour, salt, and pepper in the first one, whisk the egg in the second, and put the breadcrumbs in the third. Coat each piece of fish in the flour mixture first, then the egg, then the breadcrumbs. Lay them out on baking paper as you go.
- 3
Heat a wide frying pan and melt the margarine. Once it stops foaming, it's hot enough — lay in the fish pieces. Fry on medium heat until golden brown, about 4 minutes per side depending on thickness. Transfer to a piece of kitchen paper to soak up some of the fat.
- 4
Grate the carrots and mix with the juice from the oranges — squeeze the orange wedges over the grated carrot. Season with a little sugar, salt, and pepper if you like.
Per average serving
515
Calories
kcal
38
Protein
g
56.7
Carbs
g
14.8
Fat
g
5.9g
Fiber
11.4g
Sugar
955mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
515
Calories
kcal
38
Protein
g
56.7
Carbs
g
14.8
Fat
g
5.9g
Fiber
11.4g
Sugar
955mg
Sodium
Tips from the kitchen
- Pat the cod dry with kitchen paper before you start coating it. Wet fish makes the flour go gummy and the breadcrumbs won't stick the way you want.
- Set up your three bowls in a row and use one hand for the wet egg and the other for the dry stuff. Otherwise you end up with breadcrumb mittens halfway through.
- Wait until the margarine stops foaming before the fish goes in. That foam is the water cooking off, and once it quiets down the pan is hot enough to crisp the coating instead of soaking it up.
- Don't crowd the pan. Cod gives off moisture, and if the pieces are touching they steam instead of browning. Fry in two batches if your pan is on the small side.
- The fish is done when it flakes easily and the coating is golden on both sides. Four minutes a side is a guide, thicker pieces need a touch longer.
Ways to vary it
- Swap the cod for another firm white fish like haddock or pollock. Same coating, same cooking time.
- If you want a bit of zing in the coating, stir a little grated lemon zest or paprika into the flour before dredging.
- The carrot and orange salad works with a handful of raisins tossed in, if your kids go for that sort of thing.
Storage & leftovers
The fried fish fingers keep in the fridge for up to two days in a covered container. Reheat them in the oven or air fryer at around 200°C for 8 to 10 minutes so the coating crisps back up, not the microwave or they go soft. They freeze fine once cooled, then reheat from frozen the same way. The carrot salad is best the day you make it.
What to serve with it
Mashed potatoes and the carrot orange salad are all you need here. A dollop of tartar sauce or a squeeze of lemon on the side never hurts.
UC
By Untrained ChefPublished 17 May 2026 · Updated 11 July 2026
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