Aussie burgers
The Aussie way to serve burgers, perfect for summer BBQs
Beer-battered fish burgers
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 2
Skip to ingredients
- 500ml sunflower oilfor deep-frying
- 2 thick skinless fillets of codpollock or haddock (100g-120g each)
- 2 soft rolls or burger buns
- a few lettuce leaves(round lettuce works well)
For the pickled onions
- 1 small red onionsliced into rings (not too thin)
- 1 tsp malt vinegar
For the dill tartar sauce
- 1 small gherkinchopped, plus 1 sliced gherkin to serve (optional), and a splash of the brine
- small handful of dill sprigschopped
- 5 tbsp mayonnaise
For the batter
- 50g self-raising flourplus extra for dusting
- 20g cornflour
- small pinch each of ground turmericand cayenne pepper
- 100ml cold lageror fizzy water
Nutrition: Per serving
- kcal716
- fat41g
- saturates4g
- carbs54g
- sugars3g
- fibre3g
- protein29g
- salt1.2g
Method
step 1
To quick-pickle the onions, mix them with a pinch of salt and the vinegar, then set aside. Mix all the ingredients for the tartar sauce, and set aside. Both can be made up to a day ahead and kept chilled.
step 2
To make the batter, tip the flours and spices into a small bowl with a pinch of salt, then pour over the beer or fizzy water. Mix quickly until it just comes together with the consistency of double cream – don’t over-beat (a few lumps are fine). Keep chilled until needed.
step 3
Carefully heat the oil in a large wide pan like a wok, ensuring the pan is no more than two-thirds full, or heat a deep-fat fryer to 185C if you have a thermometer. The oil is hot enough when a drizzle of batter crisps in less than a minute.
step 4
Working quickly, season the fish with salt, then dust in flour before dredging through the batter. Hold the fillet above the bowl of batter to let the excess drip back into it, then carefully lower into the oil. Repeat with the second fillet. Fry the two fillets for about 4 mins, turning once, until deep golden and crisp. Carefully lift onto a plate lined with kitchen paper to drain for a minute.
step 5
To assemble, split each roll and spread both the top and bottom generously with the tartar sauce. Place lettuce on the bottom half, then add some pickled onions and a fish fillet. Top with gherkin slices, if you like, then serve straightaway.
