- Home
- Recipes
- Fish and seafood
- Crispy fish burger
Crispy fish burger
- Janine Ratcliffe
Published: December 11, 2018 at 3:32 PM
Save recipe
Makes 4
A little effort
Total time: 30 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Make our mouthwatering fish burger with crispy batter, vibrant mint mushy peas and homemade tartare sauce. This flaky fish bap is ready in just 30 minutes
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Want to see this content?
This page contains content provided by YouTube. We ask for your permission before anything is loaded, as YouTube may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow YouTube and its required purposes.
Accept and continue
Ingredients
Nutrition
-
200g self-raising flour
-
60g cornflour
plus extra to dust
-
1 tsp ground turmeric
-
1 tbsp white wine vinegar
-
300ml ice-cold lager
-
for deep frying groundnut oil
-
4 skinless pieces approximately 100g each cod or haddock
-
4 floury baps
lightly buttered
TARTARE SAUCE
-
100g mayonnaise
-
1 tsp Dijon mustard
-
chopped to make 2 tbsp flat-leaf parsley
-
finely chopped to make 2 tbsp gherkins
-
finely chopped to make 2 tbsp shallots
-
1 tbsp baby capers
chopped
MINTY MUSHY PEAS
- 150g frozen peas
- 25g butter
- 2 tsp mint sauce
Nutrition: per serving
- kcal801
- fat37g
- saturates7.4g
- carbs79g
- sugars5.2g
- fibre5.6g
- protein30g
- salt1.7g
Ad
Method
-
step 1
Mix together all the tartare sauce ingredients and season with salt.
-
step 2
Boil the peas in salted water for 1 minute, drain, then tip into a food processor. Add the butter, mint sauce and some seasoning, and pulse until mushy.
-
step 3
Whisk the flours and turmeric with the vinegar and lager to make a batter and season well. Fill a pan no more than 1/3 full of oil then heat to 180C (or until a cube of bread browns in 30 seconds). Dust the fish pieces lightly with extra cornflour then dip into the batter. Lower into the oil and fry in batches for 4-5 minutes, turning, until crisp and golden. Drain on kitchen paper.
-
step 4
To assemble, dollop some mushy peas on the base of each buttered bap, top with the fish then some tartare sauce.
Check out more of our sandwich recipes here....
Authors
Janine RatcliffeFood director
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue