Hamburguesas de Pescado {Fish Burgers}

Today, I wrote in my other blog about having fish delivered to my door on Fridays. When it comes to seafood, we are very picky eaters. One of the only ways that my hubby and kiddies will eat fish is if it's fried in beer batter and served on a hamburger bun. Fish Burgers are pretty easy to make. This recipe serves 6 and only requires 3 tilapia fillets.

I've also included my super easy recipe for homemade tartar sauce, because I have yet to find a bottle or jar of tartar sauce here in Mexico.

Hamburguesas de Pescado
(Fish Burgers)


  • 3 tilapia fillets, cut in half cross-wise
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon seasoning salt
  • Beer Batter (recipe follows)
  • Tartar Sauce (recipe follows)

In small bowl, combine flour and seasoning salt; mix well and set aside. Rinse tilapia fillets with water. Pat them dry with paper towels. Season fillets with salt and pepper. Dust fillets with flour mixture. (This gives the batter something to adhere to.) Fill large skillet 1/2 inch with vegetable oil. Dip fillets in beer batter. Carefully place fish in hot oil. Fry in oil until fish is golden brown on both sides. Remove to paper towel lined plate to drain off excess oil. Serve on hamburger buns; top with tartar sauce, lettuce and tomato.

Beer Batter:
In medium bowl, combine 1 cup all-purpose flour and 1/2 teaspoon salt. Whisk in 1 large egg and 1 cup very cold beer until no lumps remain. Set aside until ready to use.

Tartar Sauce:
In small bowl, mix together 3/4 cup mayonnaise, 1/4 cup finely chopped pickel, 2 tablespoons finely chopped onion and 1 tablespoon pickel juice. Cover and regrigerate until ready to use.


With Love,
Leslie Limon


  1. What kind of pickle do you use in your home-made tartar sauce? Dill? Sweet?

  2. fschultz,
    I use dill pickels in my tartar sauce. (The only available pickels here are the very tiny sweet pickels and the pre-sliced dill pickels.)