Dinner

Crispy Sesame Fish Burger with Lime Mayo Recipe

ByLuna Ryder November 9, 2025November 9, 2025

Introduction

This crispy sesame fish burger is a delicious twist on a classic favorite, featuring golden fish fingers coated with sesame seeds and a zesty lime mayo. Perfect for a quick lunch or casual dinner, it brings fresh flavors and satisfying crunch in every bite.

The image shows a sandwich on a white square plate with a white marbled surface background. The sandwich is made of a sesame seed bun, split open; the bottom half is thick and soft-textured with a spread of white creamy sauce with small green herbs on top. On the sauce, there are two rectangular golden-brown crispy fried fish sticks layered slightly overlapping. Above the fish sticks, there are a few slices of fresh green avocado, positioned in a small stack. The top half of the bun leans slightly on the side of the sandwich. Next to the sandwich, there is a small white ridged cup filled with the same white creamy sauce with herbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g sustainable white fish fillets, such as cod, haddock or pollack
2 tbsp plain flour
1 egg, beaten
4 tbsp dried breadcrumbs (we used panko)
2 tbsp sesame seeds
vegetable oil, for frying
1 ripe avocado
juice of 1 lime
small pack coriander, chopped
2 tbsp light mayonnaise
2 burger buns, split and toasted

Instructions

Step 1: Cut the fish into 4 chunky fingers. In separate bowls, place the flour seasoned with salt and pepper, the beaten egg, and the breadcrumbs mixed with sesame seeds. Dust each fish finger in the flour, dip into the egg, then coat thoroughly in the breadcrumb mixture. If possible, chill for 10 minutes to help the coating set.
Step 2: Heat a drizzle of vegetable oil in a frying pan over medium heat. Fry the fish fingers for 3–4 minutes on each side until golden and cooked through. Add more oil if the pan becomes dry during cooking.
Step 3: While the fish cooks, prepare the avocado by peeling, stoning, and slicing it. Toss the slices gently with a little lime juice to prevent browning. Mix the remaining lime juice and chopped coriander into the mayonnaise to make the lime mayo.
Step 4: To assemble, spread a spoonful of lime mayo on the base of each toasted bun. Layer with 2 crispy fish fingers and a few slices of avocado. Top with the bun lid and serve, with the remaining lime mayo on the side for dipping.

Tips & Variations

For extra crunch, use panko breadcrumbs mixed with crushed cornflakes or nuts.
Swap coriander for fresh parsley or dill if preferred.
Add sliced cucumber or crisp lettuce for more texture and freshness.
If you prefer baking over frying, bake the coated fish fingers at 200°C (400°F) for 15-18 minutes, turning halfway through.

Storage

Cooked fish fingers are best eaten fresh but can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven or air fryer to help maintain crispiness. The lime mayo and avocado are best prepared fresh and not stored.

How to Serve

The image shows a sandwich on a white square plate with a white marbled surface background. The sandwich has three visible layers: the bottom layer is a soft sesame seed bun, on top of that is a layer of creamy white sauce with herbs, next there are two golden brown crispy fish sticks stacked slightly at an angle, and the top layer has several green avocado slices placed partly on the fish sticks. There is a small white cup next to the sandwich filled with the same creamy sauce. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, frozen white fish fillets can be used. Make sure they are fully thawed and patted dry before cutting and coating to ensure the batter sticks well and fries crisply.

How can I make this recipe gluten-free?

Use gluten-free plain flour and gluten-free breadcrumbs or crushed gluten-free crackers to replace the wheat-based products. Confirm all other ingredients, like mayonnaise, are gluten-free as well.