Crispy Whiting Burger with Chilli Mayo

Preparation info
  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in
For The Love Of The Sea: A cook book to celebrate the British seafood community and their food

By Jenny Jefferies

Published 2021

  • About

A super easy, fresh and tasty fish burger. It doesn’t have to be made with whiting but it’s a very sustainable fish that’s easy to catch. This is my wife Andrea’s recipe as she usually whips up a great dish with whatever I bring home from a day at sea. — Rob Edlin


  • 300 g (2-4) fresh skinned whiting fillets (any white fish such as pollock, cod, haddock or hake also works)


To prepare the fish

If you have fillets with skins on, remove them before cooking. Cut each fillet into evenly-sized pieces so they are just long enough to poke out from the burger bap. Ideally, have two or three of them for each burger.

To make the batter

Mix the flours together with the salt and pepper