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Barramundi Burgers with Tartare Sauce

This elegant barramundi burger is topped with dollops of tartare sauce, avocado and watercress.

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4


    •   4 x 100g skinless barramundi fillets, pinboned
    •   1/3 cup (50g) plain flour
    •   1 egg, lightly beaten
    •   2/3 cup (50g) dry breadcrumbs
    •   1/3 cup (80ml) olive oil
    •   4 bread rolls, split
    •   Watercress sprigs, to serve
    •   Sliced tomato, to serve
    •   Sliced avocado, to serve

Tartare Sauce:

    •   1 cup (300g) whole-egg mayonnaise
    •   2 tablespoons lemon juice, plus lemon wedges to serve
    •   2 tablespoons chopped cornichons
    •   1 tablespoon chopped capers
    •   1 tablespoon chopped flat-leaf parsley
    •   1/2 teaspoon Dijon mustard


  1. Season the fish fillets with salt and pepper. Coat in the flour, then dip in the egg and then into the breadcrumbs. Place on a plate and chill for at least 30 minutes.
  2. Heat the olive oil in a deep heavy-based frypan over medium heat. In 2 batches, add the fish and cook for 3-4 minutes each side until golden and cooked through. Drain on paper towel.
  3. Meanwhile, for tartare sauce, combine ingredients in a bowl and season to taste.
  4. Spread a little tartare onto bun bases, then top with watercress, tomato, avocado and fish. Dollop with a little more tartare and place bun lids on top. Serve with lemon.

This great family recipe is thanks to Taste Recipes at


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