Between 2 Buns episode one – this one's a ripper. Crispy fried fish, spiced curried mayo, mango slaw, pickled cucumbers, and mint yoghurt. Oh, and a bun. B x
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Pair this with
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Serves
4
Yoghurt
Mint
Curry Powder
Mango Chutney
Mayonnaise
Red Cabbage
Red Chilli
Spring Onion
Coriander
Mango
Pickled Cucumber
Cod
Plain Flour
Rice Flour
Baking Powder
Salt
Beer
Onion Seed Brioche Bun
Lemon
Vegetable Oil
Salt
Black Pepper
Pair this with
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Serves
4
Yoghurt
Mint
Curry Powder
Mango Chutney
Mayonnaise
Red Cabbage
Red Chilli
Spring Onion
Coriander
Mango
Pickled Cucumber
Cod
Plain Flour
Rice Flour
Baking Powder
Salt
Beer
Onion Seed Brioche Bun
Lemon
Vegetable Oil
Salt
Black Pepper
Unlock Mob Premium
Pair this with
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
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Step 1.
Mix together the yoghurt and mint with a squeeze of lemon and a pinch of salt.
Step 2.
Mix together a tablespoon of curry powder with the mango chutney and mayo.
Step 3.
Combine the cabbage, chilli, spring onion, coriander, and mango. Season with salt and a big squeeze of lemon.
Step 4.
Drain the pickled cucumbers.
Step 5.
Season the cod loin with salt. Whisk together the flours with the baking powder, remaining curry powder, and a pinch of salt. Whisk in the lager until smooth.
Step 6.
Heat a pan of vegetable oil to 190°C. Dredge the fish in some extra rice flour, pass it through the spiced beer batter and fry for 10-12 minutes until cooked through, crispy, and golden. Season with salt and drain on kitchen paper.
Step 7.
Toast the buns and build your burgers. Start with a layer of mint yoghurt, then follow it up with some pickled cucumbers. Lay the fish down, add a handful of slaw, and slather the top bun with your curried mayo. Crown your creation and give it a squish. Get stuck in.
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