Name: Fish burgers
Yield: 6
Ingredients: 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

Beer-battered flathead, tartare sauce, crisp slaw. Simple, but very effective.

Ingredients

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

Method

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.

Styling by Lisa Featherby