Beer battered trout burger

Recipe by: Tim Bone

INGREDIENTS

• 4 trout fillets
• ½ cup cornflour
• ½ cup plain flour, plus extra for dusting
• 1 egg, beaten
• ¾ cup cold beer
• Oil for shallow frying (about 4 cups canola)
• 4 milk burger buns
• ½ red onion, finely sliced
• 2 cups iceberg lettuce, finely shredded
• 4 tbsp chilli jam
• Salt

For the tartare sauce

• ½ cup Kewpie mayo
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• 1 tbsp baby capers, finely chopped
• 1 tbsp gherkins, finely chopped
• 1 tbsp lemon juice

METHOD

1. Heat oil in a pot or pan over medium heat to 180°C.
2. In a large bowl, add cornflour, plain flour, egg and beer, whisking until smooth.
3. Dust the fish fillets lightly in extra plain flour, then dip them into the batter. Gently lower the fillets into the hot oil and cook for about 4–5 minutes, turning halfway. Remove onto a tray lined with paper towel and sprinkle with salt.
4. Mix the tartare sauce ingredients together in a small bowl.
5. To build the burgers, slice the buns open and spread the tartare onto the bottom bun. Top with shredded lettuce, red onion and a beer battered fish fillet. Spoon over some of the chilli jam, place the top bun on and serve.