Cooking Instructions
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Step 1
Prepare the
Red Onion (1)
and
Red Cabbage (1)
into thin slices with a mandoline or knife. Slice the
Red Chili Peppers (2)
thinly.
Step 2
Fill a bowl with the prepared vegetables and cover with
Rice Vinegar (3/4 cup)
,
Apple Cider Vinegar (3/4 cup)
,
Salt (1 Tbsp)
,
Ground Black Pepper (1 Tbsp)
, and
Olive Oil (2 Tbsp)
. Leave to pickle whilst you prepare the rest of the meal (at least 20 minutes).
Step 3
To make the tartar sauce, roughly chop the
Pickles (2)
and
Capers (2 Tbsp)
. Combine with the
Japanese Kewpie Mayonnaise (1 cup)
along with the
Lemon (1)
,
Granulated Sugar (1/2 cup)
,
Salt (1 tsp)
, and
Ground Black Pepper (1 tsp)
. Chill until ready to serve.
Step 4
Heat the
Neutral Oil (as needed)
in a heavy saucepan until it reads 350 degrees F (180 degrees C) on a thermometer.
Step 5
Combine the
Potato Starch (2 Tbsp)
,
Salt (1 tsp)
, and
Ground Black Pepper (1 tsp)
with a fork, in a wide tray. Coat the
White Fish Fillets (4)
on both sides with this mixture.
Step 6
Fry the fish for 5-8 minutes until the internal temperature is 145 degrees F (62 degrees C). When the fish is done frying, drain over a wire rack and season with salt immediately.
Step 7
To toast the burger buns,
Butter (2 Tbsp)
on both sides and place the
Buns (4)
down on a hot grill for 2 minutes on each side or until golden brown.
Step 8
Assemble the fish burger and serve with a side of slaw, extra tartar sauce and fries of your choice.
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