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Clodagh McKenna's crunchy fish burgers

Clodagh's crunchy fish burgers combine juicy fish fillets cooked in the air fryer with a layer of crunchy fresh slaw and zesty mayo. It might be quick to get on the table but it packs a punch with flavour.

Air Fryer Crispy Fish Burgers with Cabbage Slaw and Lemon and Coriander Mayo

Serves: 4


75g plain flour1 tsp freshly ground black pepper1 egg, lightly beaten125g panko breadcrumbs8 x 100 - 150g skinless hake fillets, or other meaty white fishOlive oil

For the lemon and coriander mayo:Zest and juice of 1 lemon1 tbsp fresh coriander, finely chopped70g good quality mayonnaise

For the cabbage slaw:160g red cabbage, shredded160g green cabbage, shredded1 carrot, grated2 tbsp coriander leaves, chopped

To serve: 4 brioche rolls, splitExtra coriander leaves, to garnish


1. Combine the flour and black pepper in a bowl, and place the eggs and breadcrumbs in two separate bowls. Dust the fish first in the flour mixture, then dip in egg and finally cover in the crumbs until well coated. 

2. Drizzle a little olive oil over the breaded fish fillets and place in the air fryer at 200C for 15-20 minutes (depending on the thickness of the fish) turning halfway through, until crisp and golden and cooked through. 

3. To make the mayo, stir the lemon zest, juice and coriander through the mayonnaise until evenly mixed. 

4. To make the cabbage slaw, combine all the ingredients in a bowl with half of the lemon and coriander mayo. Season and set aside until ready to serve. 

5. Once the fish is crispy and golden, serve in the brioche rolls with the slaw, remaining lemon and coriander mayo and extra coriander. 

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Weekdays 10am-12:30pm