Fish

Beer-batter fish burgers with tartare iceberg slaw

Name: Beer-batter fish burgers with tartare iceberg slaw recipe
Yield: 4
Ingredients: Vegetable oil, for deep frying; 150g self-raising flour; 75g rice flour; 375ml beer; 1 tsp celery salt (see notes); 400g firm white fish (I used gurnard fillets, but flathead would also work well); 1 tsp chicken salt; 6 ciabatta buns; 2 tomatoes, thinly sliced; 1 small red onion, finely sliced; Juice and zest of 1 lemon; 40.00 ml capers, chopped; 8 cornichons (or any pickle), finely chopped, plus extra, to serve; 1/4 iceberg lettuce, shredded; 20.00 ml chopped dill; 150g mayonnaise

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P92 Beer-batter fish burgers with tartare ieberg slay

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Mar 15, 2023

“Fish burgers are a reg at our house and that crunchy coating, silky mayo and fluffy bun are a match made in heaven. The slaw in this burger is a classic morph of two iconic burger ingredients: iceberg lettuce and pickles. I am all about it.” – Sam Parish

Vegetable oil, for deep frying
1 cup (150g) self-raising flour
2 tbs rice flour, plus 1/2 cup (75g) extra, for dusting
1 1/2 cups (375ml) beer (see notes)
1 tsp celery salt (see notes)
400g firm white fish (I used gurnard fillets, but flathead would also work well)
1 tsp chicken salt
6 ciabatta buns
2 tomatoes, thinly sliced

Tartare iceberg slaw

1 small red onion, finely sliced
Juice and zest of 1 lemon
2 tbs capers, chopped
8 cornichons (or any pickle), finely chopped, plus extra, to serve
1/4 iceberg lettuce, shredded
1 tbs chopped dill
1/2 cup (150g) mayonnaise

Method

1.

For the slaw, combine all ingredients except the mayo in a bowl.
2.

Line a baking tray with paper towel. Heat 5cm of oil in a wide saucepan or wok over medium-high heat until it reaches 180°C on a thermometer. (If you don’t have a thermometer, a cube of bread will turn golden in 30 seconds when the oil is hot enough.)
3.

For the batter, whisk together flours, beer and celery salt in a bowl. Put extra rice flour in a separate bowl and, working in batches, toss fish in rice flour, dredge through the batter, then add to hot oil. Cook for 3-4 minutes or until fish is cooked through and batter is golden and puffed. Transfer to prepared tray and scatter with some chicken salt. Repeat with remaining fish fillets.
4.

To assemble, add mayo to slaw and mix to coat and combine. Divide among burger buns and top with fish and tomato slices. Skewer burgers, with an extra cornichon on top, to hold together. Serve.