Fast Recipes

Fish burgers

Nothing beats a classic battered fish burger. Don't forget the tartare sauce.

By Lisa Featherby
  • Serves 6
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Beer-battered flathead, tartare sauce, crisp slaw. Simple, but very effective.


  • Vegetable oil, for shallow-frying
  • 9 flathead fillets (about 10gm each), halved widthways
  • 6 soft burger buns, halved and toasted
  • Thinly shredded white cabbage, dressed with lemon juice and olive oil, to serve
Beer batter
  • 150 gm (1 cup) plain flour, plus extra for dusting
  • 50 gm (¼ cup) rice flour
  • 1 tsp baking powder
  • 300 ml pale ale
Tartare sauce
  • 150 gm (½ cup) mayonnaise
  • 2 golden shallots, finely chopped
  • 40 gm cornichons, finely chopped
  • 2 tbsp salted capers, well-rinsed and chopped
  • ¼ cup (loosely packed) flat-leaf parsley, coarsely chopped


  • 1
    Preheat oil in a large deep saucepan to 180°C. For batter, combine flours, baking powder and 1 tsp salt in a large bowl, then gradually whisk in pale ale until smooth.
  • 2
    Dust fish lightly in extra flour, shake off excess, then coat in batter. Fry fish in batches, turning occasionally, until golden and cooked through (4-5 minutes; be careful, hot oil will spit). Drain on paper towels and keep warm.
  • 3
    For tartare sauce, combine ingredients in a bowl and season to taste.
  • 4
    Serve fish in buns with cabbage and tartare sauce.