Pan Fried Haddock Burgers

Picture this: the sizzle of a hot pan, the subtle aroma of seasoned panko, and the gentle sputter as haddock fillets meet the heat. These pan-fried haddock burgers are a nod to indulgence without the heaviness. It all started with a craving for something satisfying yet lighter than the traditional deep-fried version.

In a quest for a crispy exterior, panko breadcrumbs emerged as the secret ingredient, providing that delightful crunch that elevates each bite. But it wasn’t just about the fish; it was about creating an experience. Enter the brioche bun—soft, slightly sweet, and the perfect canvas for this ocean-inspired delight.

Then came the toppings, carefully selected to complement the delicate haddock. Crisp lettuce and juicy tomato added freshness while tartar sauce provided a tangy kick. And to take it up a notch, homemade coleslaw entered the scene, offering a refreshing contrast to the savory haddock and a satisfying crunch in every mouthful.

It’s more than just a burger; it’s a symphony of flavors and textures, a culinary journey that culminates in a delectable harmony. Each element, from the perfectly cooked fish to the meticulously crafted coleslaw, has a role in creating this masterpiece. Assembling these haddock burgers is an art, a labor of love that promises a delightful experience for anyone lucky enough to savor its deliciousness.

A very generous thank you to  Logan’s Daily Catch for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.

Pan Fried Haddock Burger

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• Author: The Kilted Chef
• Yield: Serves 2

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Ingredients

Units USM Scale 1x2x3x

• 2 haddock fillets
• 2 Brioche Burger Buns
• 1 cup flour
• 3 eggs
• 1 cup panko
• 3 tbsp olive oil
• Bib lettuce
• Tomato slices
• Tartar Sauce
• Coleslaw ( click here for our homemade slaw)

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Instructions

1. Place the flour in one bowl, the eggs in another, and the panko in another.
2. Heat the olive oil over med high heat.
3. Dredge one fillet in the flour, shake off the excess, dip in the eggs letting the excess drip away and finish by dredging the fish in the panko.
4. Place the fillet directly into the hot skillet, repeat with the second fillet.
5. Cook the fish until golden brown then turn and repeat with the other side, don’t overcook, it shouldn’t take more than 4-5 minutes to cook the fish.
6. Place lettuce on the bottom of the burger bun, add the fish, a tomato slice, tartar sauce and coleslaw.

• Category: Entrees, fish, recipes

Keywords: Pan-fried haddock, crispy, panko-crusted, brioche bun, homemade tartar sauce, coleslaw, seafood burger, easy recipe, crunchy texture, flavorful haddock