Curried Fish 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.

4 Tbsp Yoghurt
Handful of Mint
4 Tbsp Curry Powder
1 Tbsp Mango Chutney
3 Tbsp Mayo
1⁄2 Red Cabbage, Shredded
1 Red Chilli, Finely Sliced
2 Spring Onions, Thinly Sliced
Handful of Coriander
1⁄2 Mango, Thinly Sliced
Handful of Pickled Cucumbers
4 Portions of Cod Loin
100g Plain Flour
100g Rice Flour
1⁄2 Tsp Baking Powder
1⁄2 Tsp Salt
300ml Lager
4 Onion Seed Brioche Buns
Vegetable Oil