There's something about fish burgers that transports me to summer, even if it's raining outside!
Let me tell you about it. For this recipe I used halibut but any firm, dense fish will do, such as cod, salmon or even tuna. The fish is coated in a tempura-like batter and then served on a toasted bun with homemade tartar sauce and a side of hand-cut potato chips.
The tartar sauce is a simple mixture of Hellman's mayonnaise, diced cornichons (small gherkins), Spanish onion and capers.
The chips are paper-thin slices of potato fried only for a few seconds. The result -- crispy, salty chips -- the perfect accompaniment!
- FOR THE TARTAR SAUCE
- 1/2 cup of whole egg mayonnaise
- 1/4 Spanish onion, dliced
- 15 capers
- 6 cornichons or small gherkins, diced
- FOR THE TEMPURA-BATTERED FISH
- Filets of halibut for 2
- 1/2 cup of flour
- 1/2 cup of tapioca flour
- 3/4 cup of cold water
- 1/2 tsp of baking powder
- FOR THE BURGERS
- A handful of mixed lettuce
- 2-4 hamburger buns
- FOR THE HAND-CUT CHIPS
- 1-2 medium potatoes, thinly sliced and dried on paper towels
- Sea salt
- 2 cups of vegetable or sunflower oil for frying
- Pre-heat the grill.
- First prepare the tartar sauce. In a small bowl, mix together the mayonnaise, cornichons, onion and capers. Set aside.
- Thinly slice the potatoes and place them on a paper towel to dry.
- Heat the oil on a high heat in a medium saucepan.
- Place the potato slices into the oil and fry for about a minute or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Make sure that you remove all of the chips from the oil before cooking the fish.
- In a mixing bowl, combine the flours, baking powder and water with a fork. Add the fish filets and coat well. Gently lower the fish into the oil and fry about 3-4 minutes or until the batter is golden. Remove and drain on paper towels.
- Meanwhile, pop your buns in the oven and lightly toast them for a minute or so.
- Assemble the hamburgers, by spreading on a layer of tartar sauce, followed by mixed lettuce, a fish filet, a bit more sauce and then the bun top. Enjoy!