Ready to spice up your burger night? This Crisp and Hot Fish Burger by Chef Alex Bautista of Pacific Bay Eats is a guaranteed crowd-pleaser!

Made with the easy-to-prepare Pacific Bay Ready-to-Heat Par-Fried Flamin Hot Breaded Fish, this recipe features a perfectly crispy, mild-heat fish fillet topped with a zesty coleslaw and a smoky BBQ mayo. It's a satisfying and flavorful meal that's perfect for a weekend treat or a fun weeknight dinner.

Crisp and Hot Fish Burger with Coleslaw

Yield: 2–3 servings
Prep Time: 15 minutes
Cook Time: 8–15 minutes
Difficulty Level: Easy

INGREDIENTS

For the Fish Burgers

500g Pacific Bay Ready-to-Heat Par-Fried Flamin Hot Breaded Fish (about 2–3 fillets or portions)
2–3 burger buns, toasted
1–2 leaves lettuce (optional, for crunch)

For the Coleslaw

1 cup cabbage, finely shredded
½ cup carrots, julienned or shredded
2 tbsp mayonnaise
1 tsp apple cider vinegar or calamansi juice
½ tsp sugar
Salt and black pepper, to taste

For the BBQ Mayo

3 tbsp mayonnaise
1½ tbsp barbecue sauce
½ tsp smoked paprika (optional, for extra smokiness)

PROCEDURE

Cook the Par-Fried Flamin Hot Fish until it is golden and crispy. Preheat your chosen appliance according to package instructions (oven, air fryer, or deep fryer), and cook the Pacific Bay Ready-to-Heat Par-Fried Flamin Hot Breaded Fish until it is golden and crispy on the outside and hot inside.
In the Oven: 200 °C for 12–15 minutes
In the Air Fryer: 190 °C for 8–10 minutes
In a Frying Pan: Heat oil to 180 °C, and fry for 8–10 minutes

Prepare the fresh and crunchy coleslaw. In a bowl, combine the finely shredded cabbage, julienned carrots, mayonnaise, vinegar (or calamansi juice), sugar, salt, and pepper, then toss the mixture well and chill it in the refrigerator until you are ready to assemble the burgers.

Mix the ingredients for the smoky BBQ mayo sauce. In a small bowl, whisk together the mayonnaise, barbecue sauce, and optional smoked paprika until the mixture is smooth and well-combined.

Assemble your burger by layering the ingredients on a toasted bun. Spread the smoky BBQ mayo on the top and bottom of each toasted bun. Add a layer of fresh lettuce on the bottom bun (if using), then place a piece of the crispy flaming hot fish on top, followed by a generous spoonful of the chilled coleslaw, and cap it all with the top bun before serving immediately.

NOTES

Pacific Bay Ready-to-Heat Par-Fried Flamin Hot Breaded Fish can be cooked directly from frozen, making it incredibly convenient for a quick meal.

Dietary Note: While this product is labeled "Flaming Hot," its spice level is very mild (rated about 1-2 out of 5), providing a hint of heat that is approachable for everyone.

Chef's Tips: For extra tang and spice, you can add sliced pickles or jalapeños to the burger. This recipe also works perfectly as a slider for a crowd—simply use smaller buns and slice the fillets to fit.

Storage and Reheating: This burger is best enjoyed fresh. If you have leftovers, store the cooked fish and coleslaw separately in airtight containers in the refrigerator. Reheat the fish in an air fryer or oven to maintain crispiness.

Serving Suggestions: This burger is a hearty meal on its own, but it pairs perfectly with a side of crispy fries, sweet potato wedges, or onion rings.