Fish, Chips & Mushy Peas Burger in Salt & Vinegar Batter
Friday Fakeaway is sorted with this delicious combination. Serve all your favourites from the fish and chip shop on a toasted brioche bun with lashings of tarte sauce.
Serves 6
Ingredients
- 250g Raw cod fillet
- 300g Mashed potatoes
- 300g Msuhy peas
- 30g Gherkin, chopped
- 20g Capers, chopped
- Salt
- White pepper
- Dill, chopped
- 250ml Sparkling water
- 250ml Malt vinegar
- 200g Plain flour
- Salt
- 100g Rice flour
- Cracked black pepper
Method
- For the burger mix:
- Dice cod fillet into 20mm cubes
- Gently fold together – cod, mashed potatoes, mushy peas, gherkins, capers, salt, white pepper & dill – if there are lumps of potato do not worry – it works really well if it has a chunky texture
- Shape the mix into 150g burger shapes – it doesn’t have to be perfect – rustic is better! For an alternative, shape into a fish fillet shape
- Return the burgers to the fridge for 20 minutes at least to firm up
- For the batter:
- Mix together in a bowl: plain flour, salt, rice flour & cracked black pepper
- Add in all the vinegar and whisk together
- Add in the sparkling water and mix together
- Cooking the burger:
- Take the chilled burgers out of the fridge
- Coat each burger in plain flour
- Pat off any excess flour
- Drop the burger into the batter to coat it
- Carefully drop the coated burger from the batter into a pan of vegetable oil that has been heated to 180C
- Fry burger until the batter has become golden and the filling is cooked – approximately 10 minutes
- To serve:
- Serve on a toasted brioche bun with little gem lettuce leaves and lashings of tartare sauce