Crispy beer battered fish burger
Crunchy, savoury and a classic - this one has a twist.
Servings: 4 burgers
Ingredients
Beer Battered Fish
- 4 snapper fillets (600g)
- 75 g white all purpose flour
- 75 g white rice flower + 1 cup for coating
- 2 g baking soda
- 2 g flakey salt
- 340 mL beer such as Corona
- 2 L vegetable or grapeseed oil
- Flakey sea salt
Tartare sauce
- 1 cup mayonnaise
- 1 large handful dill finely chopped
- 1 tbsp capers finely chopped
- 6 small gherkins finely chopped
- 1/2 shallot finely diced
- 1 lemon juiced
- 1/2 tbsp red wine vinegar
Burger
- 4 brioche buns sliced in half
- 25 g lettuce
- Caviar (optional)
Instructions
Beer Battered Fish
- Begin by making the beer batter. In a medium size bowl, combine the all purpose flour, rice flour, baking soda and salt. Using a whisk, slowly stir through the beer until there are no clump and you have a runny and smooth batter. Make sure you don’t over whisk the batter as this will effect the crispiness later on! Cover and leave to sit in the fridge for a minimum of 30 minutes.
- In a large pot, heat the oil to 190 degrees Celsius.
- Season the snapper with salt and pepper on both sides. Coat each fillet of fish with rice flour and then with the beer batter. Hold the fish up over the bowl so any excess batter can drip off.
- Slowly lower the fish into the pot of oil and cook for 2 – 4 minutes depending on the thickness of the fish. Cook 2 fillets at a time.
- Using a slotted spoon, remove the fish from the oil and place onto a cooling rack to allow any excess oil to drip off. Season with flakey sea salt.
Tartare sauce
- Combine all ingredients into a small bowl and whisk until well combined. Set to the side until ready to serve.
Burger
- On a medium heat in a frypan, melt the butter and toast the brioche buns for 4 minutes or until golden and crispy.
- To assemble the burger, place 1 – 2 pieces of lettuce onto the bottom piece of the bun, followed by a piece of crispy beer battered fish, 1 – 2 tbsp of tartare sauce and lastly a teaspoon of caviar if using. Top with the other half of the brioche bun and serve immediately.
