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Photo of Crispy fish burgers by WW

Crispy fish burgers

6 - 11
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min



1 medium


cup(s), (55g)

Ground cayenne pepper

¼ tsp, (pinch)

Skinless white fish

4 fillet(s), skinless (4 x 150g fillets)

White bread roll

200 g, (buy 4 x 70 g rolls, with 30% discarded), split

Reduced-fat tartare sauce

2 tbs


1 medium, thinly sliced

Butter lettuce

20 g, use 4 leaves

Red onion

¼ medium, thinly sliced

Fresh dill

1 tbs, sprigs


1 medium, cut into wedges to serve

Oil spray

2 x 3 second spray(s)


  1. Lightly beat egg and 1 teaspoon water in a shallow bowl. Combine polenta and cayenne pepper in a second shallow bowl. Season with salt and pepper. Working with 1 fillet at a time, dip fish into egg to coat, then press both sides into polenta until well coated.
  2. Lightly spray a large non-stick frying pan with oil and heat over mediumhigh heat. Cook fish fillets for 4 minutes or until base is golden. Lightly spray fish with oil. Carefully turn fish over with a wide spatula. Cook for a further 3 minutes or until just cooked through.
  3. Pull out and discard soft centres from bread rolls. Spread inside of roll bottoms with tartare sauce and top with tomato, fish, lettuce, onion and dill. Sandwich with roll tops and serve with lemon wedges.