About the Recipe
Combines tender breaded pollock, shatteringly crisp zucchini fries, tangy-spicy pickled veggies, and fiery sriracha mayo for a seafood burger that’s crunchy, fresh, and irresistibly bold. Perfect for a quick weeknight dinner or casual weekend cookout, these burgers deliver layered textures and bright flavors without much fuss.
Ingredients
Quick Pickled Carrot and Onion
1 small carrot, cut into very thin matchsticks
1 small red or yellow onion, thinly sliced
⅓ cup (80 ml) white wine vinegar or rice vinegar
⅓ cup (80 ml) water
1 Tbsp sugar
1 tsp salt
Pinch chili flakes (optional)
Spicy Sriracha Mayonnaise
¼ cup (60 ml / 4 Tbsp) mayonnaise.
1–2 Tbsp sriracha hot sauce
1 tsp fresh lemon or lime juice
1 small garlic clove, finely grated (optional)
Crispy Zucchini
1 small zucchini, sliced into ¼-inch thick rounds or strips
1 large egg, beaten
⅓ cup (40 g) panko breadcrumbs
¼ cup (20 g) grated Parmesan (optional)
Salt
Black pepper
Neutral oil for frying
Breaded Pollock Fillets
4 small pollock fillets (about 4 oz / 115 g each)
⅓ cup (40 g) all-purpose flour
1 large egg, beaten
½ cup (60 g) panko breadcrumbs
1 tsp salt, plus more to finish
½ tsp black pepper
½ tsp smoked paprika or chili powder (optional)
Neutral oil for shallow frying.
To Assemble
4 burger buns, preferably brioche or potato buns
Crisp lettuce leaves
Lemon wedges for serving.
Preparation
Quick Pickles
Make the pickles first (they need time to develop flavor): Combine carrot matchsticks and sliced onion in a heatproof bowl. In a small saucepan, heat vinegar, water, sugar, salt, and optional chili flakes just until the sugar dissolves. Pour over the vegetables, ensuring they're submerged, and let sit at least 20–30 minutes (or make ahead and refrigerate).
Spicy Mayo
Mix the spicy mayo in a small bowl by stirring together mayonnaise, sriracha, lemon juice, and optional garlic until smooth. Taste and adjust heat or acidity as needed. Set aside.
Crispy Zucchini
Prep the crispy zucchini: Season zucchini slices with salt and pepper. Set up a breading station with beaten egg in one shallow bowl and panko mixed with Parmesan (if using) in another. Dip each zucchini slice in egg, let excess drip off, then coat thoroughly in breadcrumbs, pressing gently to adhere. Heat ¼ inch neutral oil in a skillet over medium heat and fry zucchini in batches until deep golden brown and crisp, about 3 minutes per side. Drain on paper towels and sprinkle lightly with salt.
Breaded Pollock
Bread and fry the pollock: Pat fillets dry and season both sides with salt, pepper, and optional paprika. Set up three shallow bowls: flour seasoned with a pinch of salt, beaten egg, and panko breadcrumbs. Dredge each fillet in flour (shake off excess), dip in egg, then coat evenly in breadcrumbs. Heat ½ inch oil in a large skillet over medium heat. Fry fillets 3–4 minutes per side until golden brown and cooked through (internal temp 145°F/63°C). Drain on paper towels.
Assembly
Assemble the burgers: Toast buns cut-side down in a dry skillet or under the broiler until golden. Spread both cut sides generously with spicy mayo. Layer bottom bun with lettuce leaf, fried pollock fillet, crispy zucchini slices, and a heap of drained pickled carrots and onions. Cap with top bun and serve immediately with lemon wedges for squeezing.
Enjoy these crunchy, spicy seafood burgers hot, with extra pickles on the side! They reheat decently in a 375°F oven but are best fresh from the pan.