Fish and calamari burger

Goodman Fielder Food Service
Fish and calamari burger

Fish and calamari burger

Posted on 30th September 2017
Make sure you try our Fish and Calamari Burger for your next catering event. This burger is easy to make and full of flavour, making it a crowd pleaser.
Makes 1, scale as needed.


1 each Thaw and Serve Milk Bun
170 g Lettuce
1 each Tomato
2 each Fish Fillets
170 g Calamari
170 g White Wings Plain Flour
20 L Crisco Canola Oil


Image of the raw ingredients used in the fish and calamari burger

Step 1

Gently slice the QBA Milk Bun in half, then slightly toast the buns on the grill. While it toasts, splash a tablespoon of Crisco Canola Oil around the edges of the bun.

Chef slicing a milk bun

Step 2

Season the fish fillets and calamari with salt, pepper and chilli. Rub the spice into the fish and calamari to ensure it is covered all over.

Image of the fish and calamari being seasoned

Step 3

Coat the fish with the White Wings Plain Flour. Base the grill with some Crisco Canola Oil, then place the fish fillet gently on top. Once the cooking side is golden brown, flip and grill the opposite side.

Chef coating the fish in flour then grilling it

Step 4

Lightly flour the calamari and toss them on the grill over a low heat until they are golden brown. They don’t take too long to cook, so make sure you keep an eye on them.

Chef coating the calamari in flour then grilling them

Step 5

Thinly slice the tomatoes, then peel and clean the lettuce leaves.

Poster of gourmet burger on a breadboard

Want to find out how to make the perfect burger?

Find out what the experts do. This infographic will help you build the perfect burger.

Step 6

Spread a sauce of your choice across the base of the bun – if you don’t have the Barnacle Bill sauce, you can use mayonnaise or tomato sauce. Build up the burger by placing the lettuce leaf on-top of the sauce, followed by a couple of slices of tomato.

An image of the chef building the fish and calamari burger

Step 7

Slice the fish fillet in half, then place it on-top of the tomato, then add the calamari to the burger. Spread the sauce over the lid of the bun, then gently place it on top to finish off the burger.

Image of the final presented fish and burger burger

Message from chef Angelo Karakousis

With fresh vegetables and produce, you can make any dish a stand out! This fish and calamari burger is a favourite on our menu and is made from some of South Australia’s best seafood.

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