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Photo of Crumbed fish burgers by WW

Crumbed fish burgers

8 - 10
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Get ready for the weekend with this delish fish dish that tastes terrific and super satisfying.


Whole grain bread roll

240 g, (4 x 60g rolls)

Plain flour

2 tbs


2 medium, lightly whisked

Panko breadcrumbs

75 g, (1 cup)

Ling, raw

500 g, or firm white fish

Low-fat mayonnaise

¼ cup(s), (60g)

Lime juice

3 tbs, (half a lime)

Lime rind

2 tbs, (half a lime)

Butter lettuce

3 cup(s), shredded, (8 leaves)


2 large, sliced


2 medium, sliced into ribbons

Pickled cucumber, drained

4 baby, thinly sliced


1 medium, cut into wedges to serve


  1. Preheat oven to 200°C (conventional). Line a baking tray with baking paper.
  2. Place flour, egg and breadcrumbs in separate shallow dishes. Coat one piece of fish at a time in flour, followed by egg then breadcrumbs. Place onto the prepared tray. Lightly spray with olive oil. Bake for 10-12 minutes or until crisp and golden and fish is cooked through.
  3. Combine mayonnaise, lemon rind and juice in a small bowl. Split bread rolls in half and fill with lettuce, tomato, cucumber, fish fillet, dill pickle and the lime mayonnaise. Serve with lemon cheeks.


SERVING SUGGESTION: Salad of 100g watercress sprigs, 1 large carrot, cut into matchsticks, 4 radishes, sliced, and 150g baby roma tomatoes, halved, drizzled with 1 tablespoon balsamic vinegar.TIP: You can prepare and crumb the fish up to 4 hours ahead. Cover with plastic wrap and chill until required. Instead of pickles you can chop 2 tablespoons of capers and mix through mayonnaise.