Hot & Spicy Fried Fish Burgers

With Taratre & Fennel Slaw

DIFFICULTY: Medium

PREP + COOK TIME: 120 minutes

 
 
 

Ingredients

Ingredients ✴

 
 

Tartare Sauce:

  • 1/3cup sliced dill pickles, finely chopped + 1 Tbsp pickle brine

  • 1/3 cup each mayonnaise & sour cream

  • Zest of ½ lemon + 2 tsp lemon juice

  • 1 clove garlic, minced

  • ½ tsp dried dill

Hot Fried Fish:

  • 1 Tbsp each kashmiri chilli powder & paprika

  • 1 tsp each garlic powder, freshly cracked black pepper & flaky sea salt

  • ¼ tsp dried dill

  • 75g salted butter, diced

  • 1 Tbsp runny honey

  • Juice of ½ small lemon

  • 600g fresh snapper fillets, cut into burger-sized pieces

  • 3 large free-range eggs

  • 2 Tbsp milk

  • 1 tsp hot sauce or sriracha

  • ¾ cup plain flour

  • ¼ cup cornflour

  • Canola oil or sunflower oil, for frying

Burgers:

  • 4 brioche burger buns, cut in half

  • ½ cucumber, peeled into ribbons (avoid the seedy core)

  • ¼ small green cabbage, finely shredded

  • ½ small fennel bulb, thinly sliced

  • 1 Tbsp each finely chopped chives, sour cream & mayonnaise

  • 4 slices cheddar cheese

  • Pickled Onions, lettuce leaves & fresh dill (optional)

 
 
 

Directions

Directions ✴

 
 

Tartare Sauce: Combine all tartare sauce ingredients together in a bowl. Season to taste with salt and pepper and set aside, until ready to serve.

Prep Burgers: Prep the burger buns, cucumber, cabbage, fennel and chives. Add cabbage, fennel and chopped chives to a medium bowl. Just before serving, add the sour cream, mayonnaise and a pinch of salt and toss together.

Hot Fried Fish: Combine all the spices together in a small bowl and set aside. Add butter to a small pot and place over medium heat. Once butter has melted and just starts to bubble, add 2 Tbsp of the spice mix, honey, lemon juice and a pinch of salt. Stir together, remove from heat and set aside until ready to serve.

Season snapper fillets lightly with salt and coat in the remaining spice mix. Set aside. Add eggs, milk and hot sauce to a medium bowl and whisk together with a pinch of salt, until combined. Add flour and cornflour to a separate shallow bowl and mix together. Dip the fish into the flour mixture, until well coated. Next, dip the fish into the egg mixture, making sure all areas are covered, then finally dip back into the flour mixture and turn to coat.

Heat about 2 cm of canola oil in a medium skillet on medium-high heat. Once oil is hot, fry the dredged fish in batches for about 2 minutes each side, until very golden and the fish is cooked through. Adjust the heat if the fish is browning too quickly.

Transfer fried fish to a wire rack to drain. Using a pastry brush, brush the spiced honey butter mixture over the hot fried fish (you might need to reheat it, if the butter has started to solidify). Toast the burger buns.

Serve burgers filled with tartare sauce, cucumber, cabbage fennel slaw, fried fish, lettuce, cheese, pickled onions & fresh dill (if using).

 
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