Panko-Crumb Fish Burgers on Turkish Rolls (with Crunchy Salad & Tartar Sauce)

Golden, ultra-crispy panko fish fillets tucked into soft Turkish rolls with a fresh crunchy salad and a punchy homemade tartar sauce.

Ingredients

• 4 Turkish bread rolls, split
• 600–700g white fish fillets (cod, hoki, pollock), cut into 4 burger-sized pieces
• 1 1/2 cups panko breadcrumbs
• 1/2 cup plain flour
• 2 large eggs
• 2 tbsp mayonnaise (for the egg wash, optional but recommended)
• 1 tsp paprika (or smoked paprika)
• 1/2 tsp garlic powder (or onion powder)
• 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper
• Neutral oil, for shallow frying (about 1–1.5 cm / 1/2 inch in the pan)
• 3 cups shredded lettuce (or cabbage)
• 1 large carrot, grated
• 1/2 red onion, thinly sliced
• 1 tbsp lemon juice (or white vinegar)
• 1 tbsp olive oil
• Pinch of salt and pepper
• 1/2 cup mayonnaise
• 1–2 tbsp chopped pickles/capers (or relish)
• 1 tbsp lemon juice
• 1 tbsp finely chopped parsley (optional)
• Black pepper, to taste

Method

• 1

  Step 1: Make the tartar sauce

  Mix mayonnaise, pickles/capers (or relish), lemon juice, parsley (if using), and black pepper. Taste and adjust with more lemon for tang or a pinch of salt if needed. Set aside (it gets better as it sits).

• 2

  Step 2: Toss the salad

  In a bowl, combine lettuce (or cabbage), carrot, and red onion. Drizzle with lemon juice and olive oil, season with salt and pepper, then toss well. Set aside to lightly soften and mingle.

• 3

  Step 3: Set up the crumbing station

  Get 3 shallow bowls:

• 4

  Step 4: Crumb the fish

  Coat each piece in seasoned flour (shake off excess), dip into egg, then press firmly into panko so it adheres well. Place on a tray and let it sit 5 minutes while you heat the oil (this helps the coating set).

• 5

  Step 5: Fry until deeply golden and crisp

  Heat oil in a large frying pan over medium-high heat (aim for ~175°C/350°F; a panko crumb should sizzle immediately). Fry fish 2–3 minutes per side until golden brown and crisp; cook time depends on thickness. You’re looking for a firm, opaque centre that flakes easily. Drain on a rack (best) or paper towels. Lightly sprinkle with a pinch of salt while hot.

• 6

  Step 6: Toast the Turkish rolls

  Split rolls and toast cut sides in a dry pan or under the broiler/grill for 1–2 minutes until lightly golden (this helps stop them getting soggy).

• 7

  Step 7: Assemble the burgers

  Spread tartar sauce on both sides of each roll. Pile on salad, add crispy fish, then finish with an extra spoon of tartar sauce if you like. Serve immediately while the crumb is at peak crunch.

Tips

• **Best fish**: Firm white fish works best (cod/hoki/pollock). If using thinner fillets, fold into thicker pieces for juicier burgers.
• **Oven/air-fryer option**: Spray crumbed fish well with oil and bake at **220°C/425°F for 12–15 min**, flipping once; or air-fry at **200°C/390°F for 10–12 min**. It won’t be quite as shatter-crisp as frying but still great.
• **Extra crunch insurance**: Press panko on firmly and let crumbed fish sit 5 minutes before frying—huge difference for adhesion.
• **Make-ahead**: Tartar sauce can be made **2–3 days ahead**. Salad is best tossed just before serving.
• **Serve with**: Chips/fries, lemon wedges, or a simple cucumber/tomato side salad (if you have them).

Nutrition (per serving, estimate)