Beer-battered fish burgers

This extra-special twist on a takeaway classic is served with quick-pickled onions to make a satisfying dinner for two

On Friday nights we’ll eat on the sofa and watch a film together.

Beer-battered fish burgers

We’ve gone with the full, golden, beer-battered experience with this, but you can coat strips of fish in breadcrumbs and bake them instead, for something more like a posh fish-finger sandwich. If you are deep-frying and want to make the most of any leftover batter, the pickled onions can also be coated in it and fried to create a moreish side of pickled onion rings.

SERVES 2 PREP 40 mins COOK 10 mins MORE EFFORT

500ml sunflower oil, for deep-frying 2 thick skinless fillets of cod, pollock

or haddock (100g-120g each)

2 soft rolls or burger buns a few lettuce leaves (round lettuce

works well)

For the pickled onions

1 small red onion, sliced into rings

(not too thin)

1 tsp malt vinegar

For the dill tartar sauce

1 small gherkin, chopped, plus 1 sliced gherkin to serve (optional), and a splash of the brine small handful of dill sprigs, chopped 5 tbsp mayonnaise

For the batter

50g self-raising flour, plus extra

for dusting

20g cornflour small pinch each of turmeric and

cayenne pepper

100ml cold lager or fizzy water

1 To quick-pickle the onions, mix them with a pinch of salt and the vinegar, then set aside. Mix all the ingredients for the tartar sauce, and set aside. Both can be made up to a day ahead and kept chilled.

2 To make the batter, tip the flours and spices into a small bowl with a pinch of salt, then pour over the beer or fizzy water. Mix quickly until it just comes together with the consistency of double cream – don’t over-beat (a few lumps are fine). Keep chilled until needed.

3 Carefully heat the oil in a large wide pan like a wok, ensuring the pan is no more than two-thirds full, or heat a deep-fat fryer to 185C if you have a thermometer. The oil is hot enough when a drizzle of batter crisps in less than a minute. 4 Working quickly, season the fish with salt, then dust in flour before dredging through the batter. Hold the fillet above the bowl of batter to let the excess drip back into it, then carefully lower into the oil. Repeat with the second fillet. Fry the two fillets for about

4 mins, turning once, until deep golden and crisp. Carefully, lift onto a plate lined with kitchen paper to drain for a minute.

5 To assemble, split each roll and spread both the top and bottom generously with the tartar sauce. Place lettuce on the bottom half, then add some pickled onions and a fish fillet. Top with gherkin slices, if you like, then serve straightaway.

PER SERVING 716 kcals • fat 41g • saturates 4g •

carbs 54g • sugars 4g • fibre 3g • protein 29g •

salt 1.2g