You and the kids will love these crispy fish burgers, served with oven-roasted potato wedges and a bright lemon-garlic aioli for dipping.
This post is sponsored by High Liner Canada. All thoughts and opinions are my own. Thank you for supporting the brands and products that make Love In My Oven possible.
Quick, family-friendly meals are the best — and these crispy fish burgers fit the bill. They’re easy to assemble, fun for kids to eat (and help make), and pair perfectly with oven-roasted potato wedges and a zesty aioli.
We enjoy all kinds of burgers here: beef, black bean, quinoa — and these crispy fish burgers are now a regular. Using quality English-style fillets makes dinner fast and reliable. The fillets are versatile and have worked well in several recipes; here they become the star of a sandwich paired with simple fresh toppings.
How to make a crispy fish burger
These burgers require only a few straightforward ingredients. If you plan to serve potato wedges alongside the burgers, start those first since they take longer to roast than the fillets take to bake.
Beyond the fillets, buns, and potatoes, common toppings we use are:
- tomato slices
- pickles
- butter lettuce or similar
- cheddar or other melting cheese
For the potato wedges: cut each potato into eight even wedges. A good method is to halve the potato lengthwise, halve each half, then halve again so the pieces are similar in size. Toss the wedges with olive oil and a simple seasoning mix and roast.
My go-to seasoning is olive oil with:
- garlic powder
- onion powder
- paprika
- salt and pepper
Roast the wedges at 400°F for about 15 minutes, then flip and increase the oven temperature to 450°F. Arrange the potatoes to one side of the baking sheet and place the fish fillets on the other side. Bake the fillets according to package directions — typically about 25 minutes — turning them halfway through so they crisp evenly.
While everything cooks, prepare the lemon-garlic aioli (it’s quick and makes the sandwiches shine).
Lemon-garlic aioli
This simple aioli is essential. Combine:
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1 tablespoon dried dill (or 1 teaspoon fresh dill)
Stir until smooth and refrigerate until ready to use. The aioli doubles as a dip for the wedges.
To assemble the burgers: spread aioli on both bun halves, layer lettuce, tomato, and cheese, then top with one or two baked fillets and a pickle slice. Serve immediately with the roasted potatoes and extra aioli for dipping.
Other great side options
While potato wedges are a natural match, these fish burgers also pair well with many other sides. Consider:
- classic oven-roasted potatoes
- crispy sweet potato fries
- a crunchy ramen noodle salad
This recipe makes an easy weeknight dinner or an approachable lunch. Many picky eaters welcome a sandwich format, so these burgers are an excellent way to add more fish into your family’s meals.
Here are a few other kid-friendly, easy meals from the blog: 3-ingredient mac and cheese, cheesy tuna casserole, and a teriyaki-style sheet pan meal. These recipes keep dinner simple and satisfying.
Crispy Fish Burgers
5 Stars
5 from 7 reviews
- Author: Katherine | Love In My Oven
- Total Time: 1 hour
- Yield: 4 servings
Description
These crispy fish burgers are an easy, family-friendly meal with oven-roasted potato wedges and a flavorful lemon-garlic aioli for dipping.
Ingredients
Burgers
- 6 Family Favourites English-style fillets
- 4 brioche-style burger buns
- 4 butter lettuce leaves
- 1 large tomato, sliced
- 4 slices cheddar cheese
- 4 pickle slices
Lemon-Garlic Aioli
- ½ cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tbsp dried dill
- ¼ tsp salt
- 1 clove garlic, minced
Oven-Roasted Potato Wedges
- 4 potatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- ¼ tsp onion powder
- 1 tsp salt
- ½ tsp paprika
- ¼ tsp ground pepper
Instructions
- Preheat the oven to 400°F and prepare a large baking tray. Cut potatoes into 8 even wedges each and place them in a large bowl.
- Whisk together olive oil, garlic powder, onion powder, paprika, salt and pepper. Toss the potato wedges to coat, arrange on the baking sheet, and roast for 15 minutes.
- Remove the tray, stir the potatoes, then increase the oven to 450°F. Move the potatoes to one side and add the fish fillets to the other side. Return the tray to the oven and bake for about 25 minutes, turning the fillets and stirring the potatoes halfway through. Let everything rest 5 minutes after baking.
- While the fish and potatoes bake, mix the aioli ingredients in a small bowl.
- To assemble each burger, spread aioli on both bun halves. Layer lettuce, tomato and cheese on the bottom half, add 1–2 baked fish fillets, top with a pickle and the bun top. Serve immediately with potato wedges and additional aioli for dipping.
Store leftovers unassembled in the refrigerator. Reheat the fillets before assembling if needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: dinner
- Method: oven bake
- Cuisine: American