Crispy sesame fish burger with lime mayo

Make a four star fish finger sandwich by serving crisp pieces of cod, haddock or pollock in a roll with coriander mayo and avocado

  • Prep:25 mins
    Cook:15 mins
    plus chilling
  • Easy

Nutrition per serving

  • kcal 706
  • fat 34g
  • saturates 6g
  • carbs 62g
  • sugars 3g
  • fibre 7g
  • protein 39g
  • salt 1.7g


  • 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 1 lime
  • small pack coriander, chopped
  • 2 tbsp light mayonnaise
  • 2 burger buns, split and toasted


  1. Cut the fish into 4 chunky fingers. Put the flour in a bowl with some seasoning, put the egg in another bowl, and the breadcrumbs and sesame seeds in a third. Dust the fish fingers in flour, then dip in egg and, finally, coat in breadcrumbs. Chill for 10 mins, if you have time.

  2. Heat a drizzle of oil in a frying pan and cook the fish fingers for 3-4 mins each side until golden and cooked through, adding a drizzle more oil if the pan looks too dry.

  3. Meanwhile, stone, peel and slice the avocado, squeeze over a little of the lime juice to prevent it from turning brown, then mix the remaining lime juice and coriander into the mayonnaise.

  4. To serve, spread a little mayo over the base of each bun, top with 2 fish fingers, a few slices of avocado and the bun lid. Serve the remaining mayo on the side.

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