Parmesan Coated Fish Burger


These fish morsels did not last! 

My take on the ever popular fish in a bun, the boys had theirs stacked high in sourdough rolls. For the gluten free option, I had mine with a side salad and smashed garlicky potatoes, yummy!

Serves 5.


500g white small fish fillets, I use baby snapper

120g freshly grated Parmesan cheese

60g cornflour

2 eggs, beaten

freshly ground white pepper

vegetable oil to fry


Take the fish and cut away the small dark area at the base of the fillet, this will give you a large piece and a small piece.

In a bowl combine the Parmesan and cornflour with a little pepper, no salt as the cheese will have enough.

Dip the fish into the egg and then into the cheese mix, coating well, set aside while you prepare the rest of the fish.

Pour enough oil, just to cover the base of the pan, heat until hot.

Gently pop the fish in, you might need to do two of three batches, depending on your pan size.

Allow to cook for 1-2 mins until golden and then flip over and cook the other side.

Set aside on kitchen towel to drain while you cook the rest of the fish.

Serve in rolls or with side salad and smashed potatoes.

12 thoughts on “Parmesan Coated Fish Burger”

  1. Oh I am so thankful it calls for freshly grated Parmesan. That sounds so delicious and nothing beats a lovely aged Parmesan, freshly grated. Great job. 🙂

    1. Hi Andrea, it does taste lovely and cheesy, not sure what fish you might use in the UK, maybe haddock cut into smaller wedges? Nothing with too strong a fishy taste.
      I’m lucky, the boys have always loved fish but it costs a fortune in Australia, especially as they can eat so much, so, a bit of a treat for us.

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