On Baker Tom’s Soft White Roll
Golden, crispy and properly comforting — this fish burger features breaded Cornish pollock, fresh lettuce and a generous layer of tangy tartar sauce, all served in a soft white roll. A simple classic done right.
🛒 Ingredients (Serves 2)
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2 Cornish pollock fillets (skinless)
For the coating
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½ cup plain flour
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1 egg, beaten
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1 cup breadcrumbs (panko for extra crunch)
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Salt & black pepper
Tartar sauce
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3 tbsp mayo
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1 tbsp finely chopped gherkins or cornichons
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1 tsp capers, chopped
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1 tsp lemon juice
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½ tsp Dijon mustard (optional)
To serve
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Crisp lettuce leaves
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Lemon wedges
🔪 Method
1. Prepare the tartar sauce
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In a small bowl, mix mayo, chopped gherkins, capers, lemon juice and Dijon (if using).
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Chill until needed for best flavour.
2. Bread the fish
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Season pollock lightly with salt and pepper.
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Coat in flour, dip into beaten egg, then press into breadcrumbs until fully covered.
3. Cook the fish
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Heat oil in a frying pan to medium.
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Fry fillets for 3–4 minutes per side until golden, crisp and cooked through.
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Drain briefly on paper or a rack.
4. Toast the rolls
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Lightly toast the cut sides of the soft white rolls until warm and slightly golden.
5. Build the burger
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Base roll → lettuce → crispy breaded pollock → generous spoon of tartar sauce → top roll.
👨🍳 Baker’s Tips
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Extra crunch: Use panko breadcrumbs or add a little crushed cornflake to the crumb.
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Fresh finish: A squeeze of lemon over the fish lifts the flavour beautifully.
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Optional extras: Add sliced tomato, pickles, or a slice of cheese for a richer bite.
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Make ahead: Tartar sauce can be made a day in advance and kept chilled.
A proper seaside-style favourite — crispy, fresh and perfect in a soft, flour-dusted white roll.