Curried Fish Burger
Mix together the yoghurt and mint with a squeeze of lemon and a pinch of salt.
Mix together a tablespoon of curry powder with the mango chutney and mayo.
Combine the cabbage, chilli, spring onion, coriander, and mango. Season with salt and a big squeeze of lemon.
Drain the pickled cucumbers.
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.
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.
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.