Beer Battered Fish Burger
Crunchy beer battered fish in a fluffy white roll with dill potato salad, shredded iceberg and a proper celeriac remoulade - the fish shop order, done better at home.
Serves: 6 (makes 6 burgers)
Prep time: 25 minutes
Cook time: 20 minutes
INGREDIENTS
For the potato salad
4 medium potatoes, peeled and cubed
1 tbsp chicken stock powder
5 garlic cloves, crushed
2 tbsp extra virgin olive oil
1/4 cup finely chopped dill
For the remoulade
1/3 cup mayonnaise
1/3 cup yoghurt
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 celery stalks, thinly sliced
For the batter
1 cup self-raising flour
330ml ice-cold beer
800g blue-eye cod (or any preferred white fish), cut into about 120g pieces
1-2 litres rice bran or peanut oil, for deep frying
To assemble
6 fluffy white bread rolls
1/2 head iceberg lettuce, finely shredded
American mustard
METHOD
Boil the cubed potatoes in water with the chicken stock powder and crushed garlic for 20 minutes. Drain and let the potatoes dry on low heat.
Toss the potatoes with the olive oil and chopped dill. Allow to cool to room temperature.
In a separate bowl, combine the mayonnaise, yoghurt, curry powder, horseradish, diced pickle, capers, chopped dill and parsley, lemon zest, and Dijon mustard.
Mix the julienned celeriac and sliced celery into the mayo-yoghurt mixture for a crunchy slaw.
Slice the iceberg lettuce finely and keep it crisp in the fridge with damp paper towels.
For the beer batter, mix the self-raising flour and ice-cold beer until you have a loose batter. Do not sift or over-mix - a chunkier batter will give you an extra chunky and crunchy textured coating.
When deep frying, use a pot big enough to submerge whatever you're frying but only fill it a third of the way up to prevent boiling over.
Preheat the oil to 180°C. A thermometer is best, but you can test with a crust of bread, ensuring it turns golden brown in 5 seconds. You'll likely need to allow the oil to reheat between each piece of fish.
Dip each piece of fish in the batter and deep-fry until golden brown, about 2 minutes.
Assemble the burgers: spread American mustard on the bottom bun, add shredded lettuce, dill potato salad, battered fish, and top with the crunchy slaw.
HINTS
If you don't feel up to deep frying, or just want to speed the whole thing up, grab a pack of sustainable frozen fish and whack it in the oven.
Celeriac is a BEAST - ugly and sometimes hard to find. If you can't locate one, sub in some shaved cabbage to turn the remoulade into a fabulous slaw and omit the lettuce.
Make extra potato salad - it keeps well and is delicious fried as a side with eggs, or as a fab side for another night's dinner.
NUTRITION (per recipe total, serves 6 - guide only):
Energy: 18,400 kJ (4400 cal)
Protein: 215 g
Fat: 135 g
Saturated fat: 25 g
Carbohydrate: 470 g
Sugars: 35 g
Fibre: 35 g
Sodium: 5000 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.