Fillet Of Fish Burger Recipe

Prep fish

Pat fillets dry with paper towels. Season lightly with a pinch of salt and a pinch of black pepper. Cut thicker fillets into portion-friendly pieces (~150-180 g each) so they cook evenly.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper until combined. Slowly pour in chilled Wicklow Wolf beer while whisking to make a smooth, thick batter that coats the back of a spoon. If batter is too thick, add up to 50 ml cold sparkling water until it reaches a thick but pourable consistency. Keep batter chilled in the fridge for 10–15 minutes.

Heat oil

Pour enough vegetable oil into a deep, heavy pot or deep-fryer to reach a 6–8 cm depth. Heat to 175°C (350°F). If you don’t have a thermometer, oil should shimmer and a small breadcrumb sizzles and browns in about 30–40 seconds.

Dust and batter fish

Lightly dust each fillet in 1/2 cup flour (shake off excess). Working in batches, dip fillets into the chilled beer batter, letting excess drip off, then gently lower into hot oil.

Fry

Fry fillets in batches for 5–7 minutes, turning once if needed, until batter is golden-brown and fish registers 60–62°C (140–145°F) or flakes easily. Avoid overcrowding the pan which drops oil temperature. Transfer to a wire rack set over a baking tray and sprinkle with 1/2 tsp salt while hot. Keep warm in a 100°C (200°F) oven while finishing remaining fillets.

While fish and chips cook, combine 1/2 cup mayonnaise, 3 tbs finely chopped dill pickles, 1 tbs chopped capers, 1 tbs chopped fresh parsley, 1 tbsp lemon juice, 1 tsp Dijon mustard and 1 tsp lemon zest in a small bowl. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth, taste and adjust lemon or salt. Chill until ready to serve.

Prepare potatoes

Peel (optional) and cut potatoes into chunky chips about 2–3 cm thick. Rinse in cold water until water runs clear to remove starch. Drain and pat dry thoroughly with kitchen towels.

Par-cook (first fry) or blanch

Heat oil in a deep pot to 150°C (300°F). Fry potato pieces in batches for 4–5 minutes until softened but not browned. Remove with a slotted spoon and drain on paper towels or a rack. Let rest for 5 minutes.

Final fry

Increase oil temperature to 190°C (375°F). Fry the par-cooked chips in batches for 2–3 minutes until golden-brown and crisp. Drain on paper towels or a rack and immediately season with 1 tsp sea salt and 1/2 tsp black pepper. Keep warm in a low oven until serving.

Toast buns

Spread softened butter on cut sides of 4 buns. Toast in a skillet or on a griddle over medium heat until golden and lightly crisp, about 1–2 minutes per side. Keep warm.

Assemble

Place a lettuce leaf on the bottom half of each bun, add two dill pickle slices. Place one hot beer-battered fish fillet on top, spoon 1–2 tbs tartar sauce over the fish, then top with remaining pickle slices and another lettuce leaf if desired. Cap with the bun top. Repeat for all burgers.

Serve each FILLET OF FISH BURGER with a generous portion of chunky chips on the side, a lemon wedge, and optional malt vinegar or ketchup. Encourage diners to squeeze lemon over fish and add extra tartar sauce to taste.