Go Back Email Link
–+ servings
Crispy Fish King-Style Burger (Copycat)

Crispy Fish King-Style Burger (Copycat)

Jennifer McDonald
This chef-crafted, Fish King-style burger pays homage to the classic American fast-food fish sandwich—crisp, golden panko-crusted fish on a soft sesame bun with cool, tangy tartar sauce, crunchy lettuce, and bright pickles. I developed this version to elevate those nostalgic flavors with better texture, fresher ingredients, and a few professional techniques that guarantee shattering crunch and juicy, flaky fish in every bite.

What makes it special

Ultra-crispy, airy panko coating that stays crunchyBriny, herb-forward tartar sauce with dill, capers, and lemonButtered, toasted sesame brioche for softness and aromaBalanced layers: creamy, crisp, tangy, and rich
No ratings yet
Print Recipe Pin Recipe Share on Facebook
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner, Lunch, MainCourse
Cuisine American
Servings 4 burgers
Calories 3925 kcal

Ingredients
 
 

Tartar Sauce

  • ½ cup mayonnaise Full-fat for best texture
  • ¼ cup dill pickles, finely chopped Cold and very finely chopped for even texture
  • 1 tbsp capers, minced Rinsed to temper saltiness
  • 1 tbsp fresh lemon juice Freshly squeezed for brightness
  • 1 tsp Dijon mustard
  • 1 tbsp fresh dill, finely chopped Flat-leaf dill for best aroma
  • 1 tbsp shallot, minced Very fine mince for a smooth sauce
  • ¼ tsp freshly ground black pepper
  • 1 pinch granulated sugar Optional, to balance acidity

Panko-Crusted Fish Fillets

  • 4 fillets skinless cod fillets (about 4 oz each) Alternatively haddock or pollock; trimmed to bun size
  • 1 ½ tsp kosher salt Diamond Crystal preferred; season fish and dredge
  • ½ tsp ground white pepper Gentle heat without dark specks
  • ½ tsp garlic powder
  • ½ tsp sweet paprika Adds color and subtle warmth
  • 1 cup all-purpose flour For initial dredge
  • ¼ cup cornstarch Boosts crispness
  • 2 large eggs For egg wash
  • 2 tbsp cold water Loosens egg wash
  • 1 tsp Dijon mustard Emulsifies egg wash and adds tang
  • 2 cups panko breadcrumbs Japanese-style, unseasoned
  • 1 ½ quarts neutral frying oil (canola, peanut, or rice bran) Enough to reach 1 1/2–2 inches depth
  • 1 pinch fine sea salt, for finishing Optional, to season just-fried fillets

For Assembly

  • 2 tbsp unsalted butter, softened For toasting buns
  • 4 buns sesame brioche burger buns Soft, sturdy, and lightly sweet
  • 4 slices American cheese Optional, for a classic touch
  • 2 cups iceberg lettuce, finely shredded Extra cold and well-dried for crunch
  • 8 chips dill pickle chips Thick-cut if possible
  • 4 wedges lemon For serving

Instructions
 

  • Make the tartar sauce (10 minutes active, 20–30 minutes to chill): In a small bowl, whisk together mayonnaise, chopped dill pickles, capers, lemon juice, Dijon, dill, shallot, black pepper, and a pinch of sugar. Taste and adjust salt if needed. Cover and refrigerate 20–30 minutes to meld flavors. Sensory cue: it should smell bright and herby with a gentle pickle brine aroma.
  • Portion and dry the fish (5 minutes): Pat the cod fillets very dry with paper towels—dry surfaces equal better crust. Trim to bun-sized pieces if needed. Season both sides with 1 tsp of the kosher salt and the white pepper. You should see a light, even seasoning—no clumps.
  • Set up a 3-bowl breading station (5 minutes): Bowl A: whisk flour, cornstarch, remaining 1/2 tsp kosher salt, garlic powder, and paprika. Bowl B: beat eggs with cold water and 1 tsp Dijon until smooth and slightly foamy. Bowl C: pour panko and gently crush a handful between your palms for a mix of coarse and medium flakes (this improves adhesion).
  • Bread the fillets (10 minutes + 10 minutes rest): Working one piece at a time, dredge fish in Bowl A, shaking off excess; dip in Bowl B, letting excess drip; press firmly into panko until fully coated. Transfer to a wire rack and let rest 10 minutes—this hydrates the crumbs so they adhere and crisp evenly.
  • Heat the oil to 350°F (175°C): In a heavy 5–6 qt pot or Dutch oven, add oil to 1 1/2–2 inches depth. Heat over medium-high until a thermometer reads 350°F (175°C). Maintain 340–360°F (171–182°C) during frying for even browning and minimal oil absorption. Safety: keep a sheet pan with rack ready for draining.
  • Fry the fish (about 16 minutes total, 2 batches): Fry 2 fillets at a time, 3–4 minutes per side, until deeply golden and audible sizzling becomes a gentle crackle. Internal temperature should reach 145°F (63°C). Drain on the rack and immediately season lightly with finishing salt. Repeat with remaining fillets. Visual cue: the crust should be a rich amber-gold with craggy, crisp flakes.
  • Toast the buns (2–4 minutes): Spread cut sides of buns with softened butter. Toast cut-side down on a preheated skillet over medium heat until golden, 1–2 minutes, or bake on a sheet at 350°F (175°C) for 3–4 minutes. Aromatic cue: you should smell warm butter and toasted sesame.
  • Assemble the burgers (3–5 minutes): Spread 1–2 tbsp tartar sauce on the bottom bun, add a nest of shredded iceberg, an optional slice of American cheese, then the crispy fish fillet. Top with pickle chips and a spoonful more tartar sauce. Crown with the top bun.
  • Serve with lemon: Plate immediately with a lemon wedge. A quick squeeze over the fish right before the first bite enlivens the whole sandwich.
  • Alternative gear/methods: If you don’t have a deep pot, shallow-fry in 1/2 inch oil, flipping carefully; or air-fry at 400°F (200°C) for 8–10 minutes, flipping once, until 145°F (63°C) internal, lightly misting with oil for color. Texture will be slightly less craggy but still crisp.

Notes

Chef’s Tips

  • Extra-crispy hack: Mix 1–2 tbsp oil into the panko before breading; it promotes even browning.
  • Rice flour swap: Replace half the flour with rice flour for an even lighter crust.
  • Gluten-free: Use gluten-free panko and rice flour; confirm condiments are GF.
  • Dairy-free: Skip butter and cheese; toast buns dry and use dairy-free mayo.
  • Fish choices: Cod, haddock, or pollock work best; aim for 1/2-inch thickness for balanced crust-to-flake ratio.
  • Oil management: Fry in two batches and let oil return to 350°F (175°C) between batches for consistent color.
  • Holding: Keep fried fillets on a rack in a 250°F (120°C) oven for up to 10 minutes to stay crisp while you toast buns.

Serving Suggestions

  • Plate like a pro: Stack the burger slightly off-center, tilt the top bun to showcase the craggy crust and emerald lettuce. Drizzle a tiny ribbon of tartar on the plate and add a lemon wedge.
  • Color & aroma cues: Deep golden fillet, bright green lettuce, glossy bun; aroma of toasted sesame, dill, and lemon.
  • Sides & sips: Crisp shoestring fries or vinegar-slaw; pair with a light pilsner, iced tea, or lemon seltzer.

Culinary Context

American fast-food fish sandwiches surged in popularity in the mid-20th century—especially during Lent—offering a comforting, briny alternative to beef. This Fish King-inspired version honors that heritage while dialing up texture and freshness with chef techniques.

Optional Advanced Instructions

  • Make-ahead: Tartar sauce can be made 2 days ahead. Breaded, uncooked fillets can be refrigerated 4 hours or frozen up to 1 month; fry from frozen at 350°F (175°C) for 1–2 extra minutes.
  • Two-stage fry (advanced): Fry at 325°F (165°C) for 2 minutes to set crust, rest 2 minutes, then finish at 375°F (190°C) for 60–90 seconds for maximum shatter.
  • Beginner alternative: Bake on a rack at 425°F (220°C) for 12–15 minutes, flipping once; mist with oil for color. Not as craggy as frying, but cleaner and reliable.

Nutrition

Calories: 3925kcalCarbohydrates: 60gProtein: 46gFat: 394gSaturated Fat: 38gPolyunsaturated Fat: 114gMonounsaturated Fat: 234gTrans Fat: 2gCholesterol: 216mgSodium: 1948mgPotassium: 1074mgFiber: 4gSugar: 6gVitamin A: 1354IUVitamin C: 8mgCalcium: 359mgIron: 5mg
Did you give this recipe a whirl?We're all ears to hear about your results!