Crispy Sesame Fish Burger with Lime Mayo Recipe

Introduction

This crispy sesame fish burger with lime mayo offers a delightful twist on classic fish sandwiches. With crunchy coated fish fingers, creamy avocado, and a zesty cilantro-lime mayonnaise, it’s a fresh and flavorful meal perfect for a quick lunch or casual dinner.

Ingredients

• 250g sustainable white fish fillets, such as cod, haddock or pollack
• 2 tbsp plain flour
• 1 egg, beaten
• 4 tbsp dried breadcrumbs (we used panko)
• 2 tbsp sesame seeds
• Vegetable oil, for frying
• 1 ripe avocado
• Juice of 1 lime
• Small pack coriander, chopped
• 2 tbsp light mayonnaise
• 2 burger buns, split and toasted

Instructions

1. Step 1: Cut the fish into 4 chunky fingers. Place the flour in a bowl and season lightly, put the beaten egg in another bowl, and mix the breadcrumbs and sesame seeds in a third bowl.
2. Step 2: Dust each fish finger in flour, dip in the egg, then coat thoroughly with the breadcrumb and sesame seed mixture. Chill in the fridge for 10 minutes if time allows.
3. Step 3: Heat a drizzle of vegetable oil in a frying pan over medium heat. Fry the fish fingers for 3-4 minutes on each side until golden and cooked through, adding more oil if the pan becomes dry.
4. Step 4: Meanwhile, stone and peel the avocado, then slice it. Toss the slices with a little lime juice to prevent browning.
5. Step 5: In a small bowl, mix the remaining lime juice and chopped coriander into the mayonnaise to make the lime mayo.
6. Step 6: To assemble, spread a little lime mayo over the base of each toasted bun. Top with 2 crispy fish fingers, a few avocado slices, and finish with the bun lid. Serve remaining lime mayo on the side.

Tips & Variations

• Use panko breadcrumbs for extra crunch, or mix in some chili flakes for a spicy kick.
• Swap coriander for fresh dill or parsley if preferred.
• For a lighter option, bake the fish fingers at 200°C (400°F) for 15-20 minutes instead of frying.
• Add lettuce or sliced tomato to the burger for extra freshness and texture.

Storage

Store any leftover fish fingers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or toaster oven to keep them crispy. The avocado and lime mayo are best made fresh; if storing, keep separately and consume within 24 hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish fillets for this recipe?

Yes, frozen fish fillets work well—just ensure they are fully thawed and patted dry before coating to achieve a crispy texture.

What is the best way to keep the avocado from browning?

Lightly tossing the sliced avocado with lime juice helps prevent browning and keeps it looking fresh until serving.

Delicious Recipe

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★★★★★

4.9 from 75 reviews

• Author: Noah
• Total Time: 25 minutes
• Yield: 2 burgers 1x

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Description

This Crispy Sesame Fish Burger with Lime Mayo features golden, crunchy fish fingers coated in sesame seeds and panko breadcrumbs, paired with creamy avocado slices and a zesty lime coriander mayo. Served on toasted buns, it’s a deliciously fresh and satisfying seafood sandwich perfect for a quick lunch or casual dinner.

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Ingredients

Scale 1x2x3x

Fish Fingers

• 250g sustainable white fish fillets (cod, haddock, or pollack)
• 2 tbsp plain flour
• 1 egg, beaten
• 4 tbsp dried breadcrumbs (panko recommended)
• 2 tbsp sesame seeds
• Vegetable oil, for frying

Lime Mayo & Toppings

• 1 ripe avocado
• Juice of 1 lime
• Small pack coriander, chopped
• 2 tbsp light mayonnaise
• 2 burger buns, split and toasted

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Instructions

1. Prepare the Fish Fingers: Cut the fish fillets into 4 chunky fingers. Season the plain flour with a little salt and pepper and place it in a bowl. Beat the egg in a separate bowl. Combine the breadcrumbs and sesame seeds in a third bowl.
2. Coat the Fish: Dust each fish finger in the seasoned flour, making sure they are fully coated. Then dip them into the beaten egg, and finally roll them thoroughly in the breadcrumb and sesame seed mixture. For best results, chill the coated fish fingers in the refrigerator for 10 minutes to help the coating set.
3. Fry the Fish Fingers: Heat a drizzle of vegetable oil in a frying pan over medium heat. Fry the fish fingers for 3 to 4 minutes on each side until they are golden brown and cooked through. Add more oil if the pan looks dry to ensure even cooking and crispiness.
4. Prepare the Avocado and Lime Mayo: While the fish cooks, peel, stone, and slice the avocado. Immediately squeeze some lime juice over the avocado slices to prevent browning. In a small bowl, mix the remaining lime juice and chopped coriander into the light mayonnaise.
5. Assemble the Burgers: Spread a little of the lime coriander mayo over the bottom halves of the toasted burger buns. Top each with two crispy fish fingers, a few slices of avocado, and then the bun tops. Serve any remaining lime mayo on the side for extra flavor.

Notes

• Use sustainable white fish options to ensure environmentally friendly choices.
• Chilling the breaded fish before frying helps the coating adhere better and results in crispier fish fingers.
• Panko breadcrumbs provide a lighter, crispier texture compared to traditional breadcrumbs.
• You can customize the burger by adding lettuce, tomato slices, or pickles for extra crunch and flavor.
• For a healthier version, consider baking the fish fingers in a preheated oven at 200°C (400°F) for about 15-20 minutes, turning halfway through, instead of frying.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: British

Keywords: fish burger, crispy fish fingers, sesame seeds, lime mayo, avocado burger, seafood sandwich