Make a fish and chips burger with Steven

Name: Make a fish and chips burger with Steven
Prep time: 40 min
Total time: 1 h 10 min
Yield: 2
Cuisine: british
Ingredients: 7 oz plaice fillets; 0.25 head iceberg lettuce; 2 radishes; 7 oz potatoes; 1 tbsp capers; 1.5 oz pickles; 0.25 shallot; 0.75 oz dill; 1.75 oz mayonnaise; 1.75 oz crème fraîche; 0.25 tsp Dijon mustard; 3 tsp lemon juice; 1 tsp pickle juice; 0.75 cup flour; 2.66 tbsp starch; 0.5 tsp baking powder; 0.5 tsp salt; 1.33 tbsp vodka; 0.5 cup Pils beer; 7 oz peas (frozen); 1 oz butter; 0.5 oz mint; 2 burger buns; salt; pepper; vegetable oil (for frying)

Based on 22 ratings

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Steven Edworthy

Community member

"This burger has all the essentials: beautifully crisp beer-battered fish, zingy tartar sauce, minty, lemony mushy peas, and homemade chips (crisps) for that added potatoey crunch (you can also use store bought and skip one step here). The highlight is the crispy, golden beer batter and the delicately steamed fish sheltered within. I used sustainably-caught plaice, but the recipe works for any white fish. If you don’t want to use alcohol in the batter you can use sparkling water and it still ends up wonderfully light and crisp. The leftover oil can be reused: just let it cool, strain it, and store it in an airtight container until you want to use it again. Reuse until it looks dark and cloudy or has a funky odor."

Difficulty

Medium 👍

Preparation

40 min

Baking

0 min

Resting

30 min

Ingredients

2Pieces

MetricImperial

200 g

plaice fillets

¼ head

iceberg lettuce

radishes

200 g

potatoes

15 g

capers

40 g

pickles

shallot

20 g

dill

50 g

mayonnaise

50 g

crème fraîche

¼ tsp

Dijon mustard

3 tsp

lemon juice

1 tsp

pickle juice

80 g

flour

20 g

starch

½ tsp

baking powder

½ tsp

salt

20 ml

vodka

100 ml

Pils beer

200 g

peas (frozen)

30 g

butter

15 g

mint

burger buns

salt

pepper

vegetable oil (for frying)

Utensils

paper towels, cutting board, mandoline, knife, 2 bowls (large), whisk, saucepan, potato masher, pot, plate, kitchen towel, slotted spoon

Nutrition per serving

Cal1735

Fat136 g

Protein31 g

Carb94 g

Step 1/5
- 200 g plaice fillets
- ¼ head iceberg lettuce
- 2 radishes
- 200 g potatoes
- 15 g capers
- 40 g pickles
- ¼ shallot
- 20 g dill
- 50 g mayonnaise
- 50 g crème fraîche
- ¼ tsp Dijon mustard
- 1 tsp lemon juice
- 1 tsp pickle juice
- salt
- pepper
- paper towels
- cutting board
- mandoline
- knife
- bowl (large)
Dry fish with paper towels, season with salt and place in the fridge. Thinly slice iceberg lettuce and radishes, then transfer to the fridge. Use a mandoline to thinly slice the potatoes. Add them to a bowl of cold water and set aside. Finely chop capers, pickles, and shallot and add to a bowl. Pick and finely chop dill leaves and add to the bowl. Add mayonnaise, crème fraiche, Dijon, some of the lemon juice, and all of the pickle juice, and mix to combine. Season with salt and pepper, then set aside in the fridge.
Step 2/5
- 60 g flour
- 20 g starch
- ½ tsp baking powder
- ½ tsp salt
- 20 ml vodka
- 100 ml Pils beer
- pepper
- bowl (large)
- whisk
Add some of the flour, cornstarch, baking powder, and salt to a bowl and season with pepper. Mix thoroughly, then whisk in vodka and beer until fairly smooth, a few lumps are fine. Let rest in the fridge for approx. 30 min.
Step 3/5
- 200 g peas (frozen)
- 30 g butter
- 15 g mint
- 2 tsp lemon juice
- saucepan
- potato masher
Add frozen peas to a saucepan with a splash of water and bring to a boil over a medium heat. With the lid on, let steam for approx. 4 min. Remove from heat, add butter, mint, remaining lemon juice, season with salt and pepper, and lightly mash.
Step 4/5
- 20 g flour
- vegetable oil (for frying)
- pot
- plate
- kitchen towel
- slotted spoon
Heat oil in a pot until it reaches about 180°C/350°F. Remove potato slices from the bowl of water and dry thoroughly with a kitchen towel. Add to the oil and fry until golden and crisp, approx. 2 min., then remove to a paper-towel-lined plate and season with salt. Remove batter and fish from the fridge and dab fish dry with paper towels. Add remaining flour to a shallow plate and season generously with salt and pepper. Dredge fish in the flour, then in the beer batter, and shake off any excess. Carefully add the fillet to the oil and repeat the process with the second fillet. Fry each piece for approx. 4 min., flipping them halfway through. Remove the fish and dry with paper towels.
Step 5/5
- 2 burger buns
Lightly toast burger buns. To assemble the burger, spread the mushy peas over the bottom of the buns, then stack radish, shredded lettuce, fish, tartar sauce, and potato chips on top. Enjoy!
Enjoy your meal!