The first fish burger to make it big—McDonald’s Filet-O-Fish—was created in 1962 by a Cincinnati franchise owner after noticing his sales dropped every Friday when local Catholic customers avoided meat. It became so popular that it beat out a rival idea called the “Hula Burger” (a grilled pineapple sandwich!) in a sales test—and has been on menus ever since.

Ingredients:

• salt	to taste
• breadcrumbs	1/2 cup
• mayonnaise	2 tablespoons
• egg	1
• sweet paprika	1/4 tablespoon
• oil	for frying
• ground pepper	to taste
• multigrain bread	4 slices
• white fish fillets (like cod, haddock, or tilapia)	2
• lettuce leaves	2
• tomato	1
• pickles	4-6
• ketchup	1 tablespoon

For 2 burgers

1. Wash and slice tomato.

2. Slice pickles.

3. Beat egg in a small bowl.

4. Lightly toast slices of multigrain bread.

5. Pat the fillets dry, then season both sides with salt, pepper, and paprika.

6. Dip each fillet in beaten egg, then coat evenly with breadcrumbs.

7. Heat oil in a skillet over medium heat and fry the fish 3–4 minutes per side, until golden brown and cooked through. Drain on paper towels.

8. Mix mayonnaise and ketchup in a small bowl.

9. Spread the ketchup–mayo sauce on each slice of toasted multigrain bread. Layer lettuce, tomato slices, pickles, and the crispy fish fillet. Top with the second bread slice.

* For extra crunch, toast the bread slightly longer and add a few fresh onion rings if you like.

Coleslaw

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Fish Burgers