We hope to make this your new weeknight Fish Burger! Using Potato Starch as a batter results in a Japanese-style crisp and yet slightly tender exterior, along with the bright, flavourful slaw makes for really light and incredibly moreish comfort food!
Total Time
40min
5.0
4 Ratings
Author: SideChef
Servings:
4
Ingredients
Battered Fish
•
4
(400 g)
White Fish Fillets
•
2 1/3
Tbsp
Potato Starch
•
1
tsp
Salt
•
1
tsp
Ground Black Pepper
•
as needed
Neutral Oil
Tartar Sauce
•
1
cup
Japanese Kewpie Mayonnaise
•
2
Tbsp
Capers
•
2
Small
Pickles
•
1
Lemon
, juiced
•
1
tsp
Ground Black Pepper
•
1
tsp
Salt
Spicy Pickled Slaw
•
1
Red Onion
•
1
Red Cabbage
•
2
Small
Red Chili Peppers
•
3/4
cup
Rice Vinegar
•
3/4
cup
Apple Cider Vinegar
•
1/2
cup
Granulated Sugar
•
2
Tbsp
Olive Oil
•
1
Tbsp
Salt
•
1
Tbsp
Ground Black Pepper
Burger
•
4
Buns
•
2
Tbsp
Butter
Cooking Instructions
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.
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).
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.
4.
Heat the Neutral Oil (as needed) in a heavy saucepan until it reads 350 degrees F (180 degrees C) on a thermometer.
5.
Combine the Potato Starch (2 1/3 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.
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.
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.
8.
Assemble the fish burger and serve with a side of slaw, extra tartar sauce and fries of your choice.
Nutrition Per Serving
CALORIES
1169
FAT
45.1 g
PROTEIN
103.0 g
CARBS
89.1 g
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