A good fish burger should be a bigger part of our national conversation. Crisp batter, tender fish and soft buns accompanied by a creamy and zingy tartare sauce is the kind of thing Australians cry out for as soon as the weather starts to warm. Here’s how to make the best ones.
Ingredients 500g whiting, flathead or other thin white fish fillets salt and black pepper, to season 1-2 litres oil for deep frying 6 soft white burger buns, halved 1 head butter lettuce 1 small red onion, shaved into thin rings 20g melted butter 110g (3⁄4 cup) self-raising flour, frozen uncovered overnight, plus extra for dusting (see note) 250ml beer, chilled (see note) 300g (1 cup) good quality mayonnaise juice and grated zest of 1⁄2 a lemon 2 spring onions, finely chopped 2 gherkins, finely chopped 1 tsp capers, finely chopped 2 tbsp parsley, finely chopped 2 tbsp dill, finely chopped 2 tbsp chives, finely chopped Method Cut the fish into pieces slightly smaller than your burger buns and season with salt. Refrigerate uncovered overnight, if possible, but otherwise, move straight to Step 2. Heat the oil to 180C.
Sift the frozen flour into a bowl and lightly whisk in the beer to produce a batter about the consistency of pouring cream with lumps still visible in the batter. Using a pastry brush dipped in flour, lightly dust the fish fillets all over with the extra flour. Dip a fillet into the batter, allowing excess to drip off, then lower the fillet into the hot oil.
Repeat for the remaining fi.
