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Fish & Chips Burger

Recipe byslavigne

Fish & Chips Burger


3 or 4 baking potatoes (you’ll only need 2 for the burgers but make extra to nibble on the side)
Vegetable oil, for deep-fat frying (at least 2 litres)
4 portions of white fish fillet (cod/ haddock/coley/plaice all work well but my fave is haddock – make each portion a bit bigger than your bun)
Malt vinegar
4 soft white buns

1 ⅔ cup self-raising (self-rising) flour, plus extra for dusting
1 ¼ cups beer
Mushy Peas:

1 295 mL can marrowfat peas
2 tbsp butter
Tartare Sauce:

Scant ½ cup mayonnaise
1 gherkin (pickle), finely chopped
1 tbsp capers, finely chopped
½ tsp English mustard
1 tbsp cider vinegar
1 tbsp chopped flat-leaf parsley

First, let’s get those chips rocking. The best chips come from baked potatoes. It’s pretty much like doing a twice-cooked chip! Make them the day before, as the potatoes need to cool completely before deep-frying.

Preheat the oven to 350°F/gas mark 4. Bake your potatoes for 45–60 minutes. Pull them out and let them cool. When you’re ready to fry, cut the potatoes into chip-like wedges.

Batter batter, hey BATTER! Batter up! Whisk the flour, beer and a pinch of salt and pepper in a large bowl until smooth. Or as smooth as you can – don’t worry if there are a couple of lumps.

Empty your tin of peas into a small saucepan. Add the butter and stir over a low heat on the hob (or indirect heat on the outdoor grill) for 10 minutes until mushy. Season with salt and pepper.



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