Crumbed fish burgers with cabbage slaw and chilli mayo

Impress your family with these delicious homemade fish burgers, complete with a crunchy panko coating and rich and creamy cabbage slaw and mayonnaise sauce.

  • 20 mins preparation
  • 15 mins cooking
  • 20 mins marinating
  • Serves 4
  • Print


Crumbed fish burgers
  • 500 gram skinless firm white fish fillets, sliced into 8 portions
  • 1/2 cup plain flour
  • 2 eggs, whisked
  • 1/2 cup panko breadcrumbs
  • vegetable oil, for shallow frying
  • 4 long bread rolls
  • fries, to serve
Slaw and mayo
  • 1/2 small red cabbage, finely shredded
  • 1 carrot, grated
  • 2 green onions, finely sliced
  • 1/2 cup mayonnaise
  • 2 tablespoon lemon juice
  • 2 teaspoon chopped dill
  • 1 long red chilli, seeded, finely chopped


Crumbed fish burgers with cabbage slaw and chilli mayo
  • 1
    Coat fish in flour, shaking off excess. Dip in egg and coat press into breadcrumbs to coat. Place on a tray and chill until required.
  • 2
    Meanwhile, in a large bowl combine cabbage, carrot and green onion.
  • 3
    In a small bowl, whisk mayonnaise and lemon juice until smooth. Stir dill and chilli through. Season.
  • 4
    In a large frying pan heat oil on high until a few crumbs when added. Fry fish 2 minutes each side until golden and just cooked through. Drain on paper towel.
  • 5
    Fill rolls with slaw and fish pieces. Top with mayo and serve with fries.


We recommend using white fish such as basa, ling or flathead.

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