Fish and Chips Burger

35 minutes 1 hour 4 servings

Crispy haddock, shoestring chips and a creamy tartare slaw, sandwiched in a brioche burger bun. The crispy potatoes do take a bit of time but are worth every minute. Add a few slices of pickle and tomato if you like. 

Featured products


  • Shoestring Chips
  • 500g potatoes, peeled
  • 2 tablespoon cold-pressed rapeseed oil
  • Crispy Haddock
  • 50g plain flour
  • ½ teaspoon garlic granules
  • 1 egg
  • 75g golden breadcrumbs
  • 4 skinless haddock fillets
  • Tartare Slaw
  • 200g shredded sweetheart cabbage
  • 1 Jar Epicure Tartare Sauce
  • 4 brioche burger buns

The recipe Fish and Chips Burger Kitchen Mode

  • 1

    For the chips

    Cut the potatoes into very thin strips. Pop into a bowl and rinse a few times with water, draining the starchy water. After a few rinses top it up with cold water to cover the potatoes and let sit for 30 minutes. This will draw out more of the starch, making for crispier potatoes.

  • 2

    Heat oven to 200ºC, gas mark 6.

  • 3

    Rinse and drain the potatoes. If you’ve got one, give the potatoes a spin in a salad spinner to remove excess moisture. Tip onto a clean kitchen towel and pat dry.

  • 4

    Spread the potatoes out onto a baking tray and drizzle with oil. Pop in the oven and bake for 45 minutes, stirring every 15 minutes. After 45 minutes, continue cooking and stirring in 5 minute intervals, until potatoes are browned and crisp. Season well with salt and pepper.

  • 5

    For the haddock

    Set out three shallow dishes. Mix flour, ½ teaspoon fine salt, ¼ teaspoon pepper, and garlic powder in one dish. Whisk up the egg in another. And, spread breadcrumbs in the third. Line a baking tray with baking paper.

  • 6

    Season fish with salt and pepper. Dredge in the flour mixture, then in egg, and lastly in breadcrumbs. Place on the prepared baking tray.

  • 7

    Bake for 12-15 minutes, or until fish is cooked through and flakes easily with a fork.

  • 8

    For the slaw

    Season the shredded cabbage with salt and pepper and toss with 5 tablespoons tartare sauce to coat.

  • 9

    To assemble

    Top the bottom of the buns with a spoonful of slaw, a fish fillet, and a handful of chips. Spread one tablespoon tartare sauce on each top bun and pop on top to serve.