Fish and Chip Burger

Fish and Chip Burger with Fresh Fennel Slaw and Tartare

Fish and chips are a kiwi classic, so why not put the two in a burger? This burger is fresh, crunchy and zingy, perfect for a weeknight meal or make it into sliders for entertaining a crowd. Using a hotdog bun or baguette fits the length of the fish snugly, but use whatever bun takes your fancy. I like to get my fish from the Raglan fish truck at the Hamilton Farmers Market on a Sunday morning.

 

Fennel Slaw:

1 fennel bulb

1 red onion

1 green apple

¼ cup Italian parsley leaves, finely chopped

juice of 1 lemon

2 tbsp olive oil

 

Very thinly slice the fennel and red onion, using a mandolin if you have one. Cut the apple into thin matchsticks. Add the fennel, red onion, parsley and apple to a bowl. Pour over lemon juice and olive oil with a grinding of salt and pepper and mix. Add more lemon to taste, then set aside in the fridge until ready to use.

 

 

Tartare Sauce:

½ cup mayonnaise

1 small dill pickle, chopped very small (3 tbsp)

1 tbsp fresh lemon juice, plus more to taste

1 tbsp capers, chopped

1 tbsp fresh dill, chopped (or use the fronds from the fennel in the slaw)

½ tsp Worcestershire sauce

½ tsp Dijon mustard

salt and fresh ground black pepper

 

Stir the mayonnaise, pickles, lemon juice, capers, dill, Worcestershire sauce and mustard in a small bowl until well blended and creamy.

Season with a pinch of salt and pepper. Taste then adjust with additional lemon juice, salt, and pepper. For the best flavour, cover and store in the refrigerator for at least 30 minutes.

 

Chip Crusted Fish:
6 fillets of white fish (I used gurnard, 1 per burger)

salt

¼ cup mayonnaise

1 bag Kettle salt and vinegar chips

 

Preheat oven to 190°C.

Arrange fish on a tray lined with baking paper. Sprinkle with a pinch of salt and smear mayonnaise over the top of each fillet. Crush ½–¾ of the bag of chips in a bowl. Cover fish completely with crushed chips (and eat the rest while your fish bakes!). Bake 8–10 minutes depending on thickness of fish, or until it flakes with a fork.

 

 

Putting It All Together

1 recipe Fennel Slaw

1 recipe Tartare Sauce

1 recipe Chip Crusted Fish

6 hotdog buns or baguette sliced into 10cm lengths

 

Toast the bread in the oven to warm through.

Spread tartare on the bottom of the bun, put a handful of slaw down, then place the fish on top. Dollop more tartare on top to finish.

 

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