Crispy Pan-Fried Fish Burger (Fesh Borgar)

In a shallow dish, mix the breadcrumbs with garlic powder, onion powder, salt, and black pepper until evenly combined.

Pat the fish fillet completely dry to help the coating adhere. Press the fillet firmly into the seasoned breadcrumbs, coating all sides well.

Heat the oil in a frying pan over medium heat. When the oil is hot but not smoking, carefully place the coated fish into the pan.

Fry the fish for several minutes on each side, turning gently, until golden brown, crisp, and cooked through.

Transfer the fried fish to paper towels to drain any excess oil and keep the crust crisp.

Spread the mayonnaise evenly over the bottom half of the hamburger bun.

Layer the lettuce, tomato, and pickled cucumber over the mayonnaise for freshness and crunch.

Place the hot, crispy fish fillet on top of the vegetables and close the burger with the top bun.

Serve immediately while the fish is warm and the coating is at its crispiest.