serves
4
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 1 litre canola oil, for deep-frying
- 500 g white fish fillets
- Plain flour, for dusting
- 4 brioche buns, split, toasted
- ¼ iceberg lettuce, thinly shredded
- 4 burger cheese slices
For the batter
- ¾ cup plain flour
- ¼ cup rice flour
- 1 ¼ tsp baking powder
- ¼ tsp salt
- 1 cup lemonade, chilled
For the tartare sauce
- 1 cup whole egg mayonnaise
- ⅓ cup sour cream
- 2 tbsp finely chopped dill
- 1 tbsp baby capers
- 2 dill pickles, finely chopped
- 1 lime, finely zested, plus 1 tsp juice
- 1 tsp salt
- 1 tsp pepper
Instructions
- In a medium bowl, combine the ingredients for the tartare sauce. Set aside.
- Heat the oil for deep-frying in a large, heavy-based saucepan to 180˚C. Cut the fish fillets into pieces that fit the size of the buns, then dust lightly with plain flour on all sides.
- To make the batter, in a medium bowl combine the flours, baking powder and salt, then whisk in the lemonade to a thin batter consistency.
- Dip the fish pieces into the batter, gently shaking off any excess, then deep-fry, turning occasionally for 3-4 minutes, or until golden-brown and cooked through. With tongs, remove the fish to a wire rack set over a baking tray to drain of any excess oil.
- To serve, spread the toasted buns with the prepared tartare sauce, top with lettuce, fried fish, a slice of cheese and the bun top.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
