Beer Battered Fish Burger

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Beer Battered Fish Burger

Yield 6

Author Lucy Tweed

Cook time

45 Min

Total time

45 Min

We are still kind of on holidays, so we can stretch our legs a little and do some wildly non mid-week things.

Ingredients

Olive Oil Potato Salad

• 4 medium potatoes, peeled and cubed
• 1 tbs Chicken stock powder
• 5 cloves of crushed garlic
• 2 tbsp extra-virgin olive oil
• 1/4 cup finely chopped dill

Remoulade

• 1/3 cup mayonnaise
• 1/3 cup yogurt
• 1 tsp curry powder
• 1 tbsp horseradish
• 1/4 cup finely diced pickle
• 2 tbsp finely chopped capers
• 1/4 cup chopped dill and parsley
• 1 tbsp lemon zest
• 1 tbsp Dijon mustard
• 1 medium celeriac, peeled and julienned
• 3 stalks of celery, thinly sliced

Batter

• 1 cup self raising flour
• 330 ml ice-cold beer
• 800 gm Blue Eye cod (or any preferredwhite fish), cut into about 120g pieces
• 1-2 ltrs of veg oil suitable for deepfrying
• 6 Fluffy white bread rolls
• 1/2 head iceberg lettuce, finely shredded
• American mustard

Instructions

1. Boil cubed potatoes in water with chicken stock powder and crushed garlic for 20 minutes. Drain and let potatoes dry on low heat.
2. Toss potatoes with olive oil and a quarter cup of chopped dill. Allow to cool to room temp.
3. In a separate bowl, combine mayonnaise, yogurt, curry powder, horseradish, diced pickle, capers, chopped dill and parsley, lemon zest, and Dijon mustard. Set aside.
4. Julienne celeriac and thinly slice celery, then mix into the mayo-yogurt mixture for a crunchy slaw.
5. Slice iceberg lettuce finely and keep it crisp in the fridge with damp paper towels.
6. For the beer batter, mix SR flour and ice-cold beer until you have a loose batter.
7. Do not sift or over mix the batter, a chucnker butter will give you an extra chunky and crunchy textured coating.
8. When deep frying you should use a pot big enough to submerge whatever you are frying but only fill the pot 1/3rd way up to prevent boiling over.
9. Preheat the oil to 180’c. You should have a thermometer for this but you can test with a crust of bread, ensuring it trunks golden brown in 5secs.
10. Also, you will likely need to allow for reheating between each piece of fish!
11. Cut Blue Eye cod into 180g pieces. Dip each piece in the batter and deep-fry until golden brown (2 minutes).
12. Assemble burgers: Spread American mustard on the bottom bun, add shredded lettuce, dill potato salad, battered fish, and top with crunchy slaw.

Nutrition Facts

Calories

909

Fat

38 g

Sat. Fat

11 g

Carbs

90 g

Fiber

8 g

Net carbs

82 g

Sugar

10 g

Protein

49 g

Sodium

993 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS & TACTICS & ATTACK

• If you don’t feed up to deep frying, or just want to speed the whole thing up, then grab a pack of some sustainable frozen fish and just whack it in the oven. 

• Celeriac is a BEAST, ugly and sometimes hard to find. If you can’t locate one, just sub out with some shaved cabbage to turn the remoulade into a fabulous slaw and omit the lettuce. 

• Buy the rolls and fish fresh on the day if you can. 

• Make extra potato salad, it keeps well and is delicious fried as a side on with eggs, or as a fab side for another nights dinner.