Crispy fish burger
- Preparation and cooking time
- Total time
- A little effort
- Makes 4
Skip to ingredients
- 200g self-raising flour
- 60g cornflourplus extra to dust
- 1 tsp ground turmeric
- 1 tbsp white wine vinegar
- 300ml ice-cold lager
- for deep frying groundnut oil
- 4 skinless pieces approximately 100g each cod or haddock
- 4 floury bapslightly buttered
TARTARE SAUCE
- 100g mayonnaise
- 1 tsp Dijon mustard
- chopped to make 2 tbsp flat-leaf parsley
- finely chopped to make 2 tbsp gherkins
- finely chopped to make 2 tbsp shallots
- 1 tbsp baby caperschopped
MINTY MUSHY PEAS
- 150g frozen peas
- 25g butter
- 2 tsp mint sauce
Nutrition:
- kcal801
- fat37g
- saturates7.4g
- carbs79g
- sugars5.2g
- fibre5.6g
- protein30g
- salt1.7g
Method
step 1
Mix together all the tartare sauce ingredients and season with salt.
step 2
Boil the peas in salted water for 1 minute, drain, then tip into a food processor. Add the butter, mint sauce and some seasoning, and pulse until mushy.
step 3
Whisk the flours and turmeric with the vinegar and lager to make a batter and season well. Fill a pan no more than 1/3 full of oil then heat to 180C (or until a cube of bread browns in 30 seconds). Dust the fish pieces lightly with extra cornflour then dip into the batter. Lower into the oil and fry in batches for 4-5 minutes, turning, until crisp and golden. Drain on kitchen paper.
step 4
To assemble, dollop some mushy peas on the base of each buttered bap, top with the fish then some tartare sauce.
