Fish Burgers With Tartare Sauce

These tasty fish burgers are light and crispy. The tangy tartare sauce cuts through the batter perfectly. A real treat for the tastebuds!

Ingredients

Vegetable oil, for shallow frying
10 flathead fillets (about 0.4oz each), halved widthways
6 soft burger buns, halved and toasted
Thinly sliced white cabbage, dressed in olive oil and lemon juice (to serve)

Beer Batter
1cup of plain flour, plus extra for dusting
1/4cup of rice flour
1tsp of baking powder
10.5oz of pale ale

Tartare Sauce
1/2cup of mayonnaise
2 golden shallots, finely chopped
1.5oz of cornichons, finely chopped
2tbsp of salted capers, well-rinsed and chopped
1/4cup of loosely packed flat-leaf parsley, coarsely chopped

Method

Preheat oil in a large deep saucepan to 356 degrees F.

For batter, combine flours, baking powder and 1tsp of salt in a large bowl, then gradually whisk in pale ale until smooth.

Dust fish lightly in extra flour, shake off excess then dip in batter to coat. Fry fish in batches, turning occasionally until golden and cooked through (4-5mins). Drain on paper towels and keep warm.

For tartare sauce, combine ingredients in a bowl and season to taste. 

Serve fish in buns with cabbage and tartare sauce.