Golden Crispy Fish Burgers with Chilli Mayo
This recipe is brought to you by Umami Papi
Makes 4
Ingredients
4 small fillets of white fish (or 2 large fillets, halved) – e.g., snapper, haddock, or cod
50g plain flour
30g cornflour
1 tsp salt
½ tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
80ml cold sparkling water
Vegetable oil, for frying
4 brioche or potato buns, toasted
¼ iceberg lettuce, finely shredded
1 bunch spring onions, green parts only, finely sliced lengthwise
4 slices of cheddar or burger cheese
¼ cup fried shallots
Umami Papi’s Chilli Egg Mayonnaise
Frozen fries or wedges, to serve
Method
Fill a saucepan halfway with vegetable oil and heat over medium-high heat.
In a large mixing bowl, combine the plain flour, cornflour, salt, black pepper, onion powder, garlic powder and paprika. Divide the mixture, transferring half of it onto a plate for dredging.
Add the sparkling water to the remaining dry mixture in the bowl, whisking until just combined to form a batter.
Working with one fish fillet at a time, press it into the dry flour mixture, coating it evenly and shaking off any excess. Then, dredge the coated fish fillet into the batter, letting any excess drip off.
Carefully place a fish fillet into the hot oil and fry for about 2 minutes on each side, or until golden and crispy all over. Using a slotted spoon, remove the fish from the oil and place it on a plate lined with paper towels. Sprinkle lightly with sea salt while still hot. Repeat with the remaining fillets.
To assemble, spread a generous dollop of Umami Papi’s egg mayonnaise on the bottom half of each toasted bun. Place a cooked fish fillet on top, add a slice of cheese, and top with shredded lettuce and spring onions. Drizzle more mayonnaise on top, then sprinkle with fried shallots. Place the top half of the bun on and serve immediately.
