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


  • 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


  • 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