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Crispy Fish Burgers paired with a Hearty Kale Salad drizzled with warm bacon vinaigrette come together to create a meal that’s both indulgent and nourishing. The fish fillets are coated in a perfectly seasoned crust, fried to a golden crunch, and tucked into soft, toasted buns with your favorite toppings. On the side, the kale salad offers a fresh, smoky contrast, with tender greens coated in a tangy, bacon-infused dressing that ties the whole dish together beautifully.
This combination strikes a balance between comfort food and wholesome eating, making it a versatile option for any occasion. Whether you’re planning a cozy weeknight dinner or entertaining friends with a casual spread, these crispy fish burgers and kale salad are sure to impress. It’s an easy way to elevate your routine meals while still keeping things approachable and flavorful.
Helpful Tips
- Pat the fish dry before breading: This helps the coating stick better and ensures a crispier crust.
- Massage the kale for the salad: Rubbing the leaves with a bit of olive oil softens the texture and makes them more tender and flavorful.
- Serve the vinaigrette warm: Heating the bacon vinaigrette enhances the flavor and gives the salad a rich, savory finish.
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Crispy Fish Burger & Kale Salad with Bacon Vinaigrette
Ingredients
For the fish burger:
- 4 filets of cod or other white fish
- 1 1/2 cups (188 g) all-purpose flour divided
- 1/4 teaspoon (1.5 g) salt
- 1/4 teaspoon (0.5 g) black pepper
- 1 teaspoon (4 g) baking powder
- 1/3 cup (43 g) cornstarch
- 1/2 teaspoon sugar
- 8 ounces (227 ml) club soda or light beer
- Vegetable or peanut oil for frying
- 4 brioche buns toasted
- 1/4 cup (56 g) mayonnaise + 2 tablespoon
- 1 tablespoon (30 ml) chili sauce
- 1 cup (70 g) coleslaw
- 1 teaspoon (5 ml) seasoned rice vinegar
- 1 large bunch kale washed and dried
- 1 tablespoon (15 ml) olive oil
- 1 cup (425 g) chickpeas drained and peeled
- 1/4 cup (27 g) sliced almonds
- 1/4 cup (25 g) Parmesan cheese grated
- 4 slices bacon
- 1 shallot minced
- 1/4 cup (118 ml) apple cider vinegar
- 1 tablespoon (12 g) light brown sugar
- 1 teaspoon (5 ml) Dijon mustard
Instructions
- Pat the fish dry and season with salt and pepper.
- Put a 1/2 cup of the flour on a plate. Coat all sides of the fish and shake off excess. Let them sit on a wire rack until you are ready to dip them in the batter.
- In a bowl, mix together the remaining 1 cup of flour, baking powder, salt, pepper, cornstarch, sugar and club soda to form a batter. It should be the consistency of pancake batter.
- Heat oil in a large skillet until it reaches 375° F (190°C). Place the fish into the batter and coat on all sides then gently shake off an excess. Set it into the oil and cook for 3-4 minutes per side, to 145° F (65°C) internal temperature. Transfer to a wire rack to cool slightly.
- Lightly toast the brioche buns.
- In a bowl, mix the coleslaw with 1/4 cup mayo and seasoned rice vinegar and mayo and chili sauce. In another bowl mix the remaining 2 tablespoons of mayo with the chili sauce.
- Place 1/4 of the coleslaw on each bun, then the fish, then drizzle on the chili mayo. Serve while hot.
For the kale salad:
- Cut the stems off the kale and roughly chop it. Place it in a large salad bowl. Drizzle on the olive oil and massage the kale with your hands until it’s softened. Add the chickpeas, almonds, and Parmesan cheese to the salad.
- Cook the bacon to crispy and transfer it to a paper towel to cool.
- Add the shallots to the bacon drippings in the pan and saute over medium heat until softened, about 3 minutes. Add the vinegar, sugar, and mustard to the pan and whisk until well combined.
- Pour the warm dressing over the salad and toss to coat. Serve warm.
Video
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
