Fish burg­ers

SERVES 6 Beer-bat­tered flat­head, tartare sauce, crisp slaw. Sim­ple, but very ef­fec­tive.

Gourmet Traveller (Australia) - - Quick Meals -

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.

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