Beer-battered flathead, tartare sauce, crisp slaw. Simple, but very effective.
Vegetable oil, for shallow-frying
9 flathead fillets (about 110gm each), halved widthways
6 soft burger buns, halved and toasted
Thinly shredded white cabbage, dressed with lemon juice and olive oil, to serve BEER BATTER 150 gm (1 cup) plain flour, plus extra for dusting 50 gm (¼ cup) rice flour 1 tsp baking powder 330 ml pale ale
TARTARE SAUCE 150 gm (½ cup) mayonnaise 2 golden shallots, finely chopped 40 gm cornichons, finely chopped 2 tbsp salted capers, well-rinsed and chopped ¼ cup (loosely packed) flat-leaf parsley, coarsely chopped 1 Preheat oil in a large deep saucepan to 180°C. For batter, combine flours, baking powder and 1 tsp salt in a large bowl, then gradually whisk in pale ale until smooth.
2 Dust fish lightly in extra flour, shake off excess, then coat in batter. Fry fish in batches, turning occasionally, until golden and cooked through (4-5 minutes; be careful, hot oil will spit). Drain on paper towels and keep warm.
3 For tartare sauce, combine ingredients in a bowl and season to taste.
4 Serve fish in buns with cabbage and tartare sauce.
Fish burger Small dish from The Lost and Found Department. Plate from Montmartre Store. Stockists p168.