CRISPY FISH BURGERS
SERVES 4 PREP 15 MINS + RESTING COOK 10 MINS
1 cup plain flour ½ tsp baking powder 2 egg yolks, beaten ½ cup chilled water vegetable oil for deep frying 4 skinless white fish fillets 4 soft, long bread rolls, split iceberg lettuce, sliced cucumber, sliced tomato, to serve lemon wedges, fries, to serve
1/ cup egg mayonnaise 3 ¼ cup spicy tomato relish 1 small garlic clove, crushed tabasco, to taste Sift flour and baking powder together into a bowl. Make a well in the centre. Gradually stir in egg and water to make a smooth batter. Season to taste. Set aside 10 mins. Thin with extra water if required.
2 SPICY SAUCE In a bowl, combine all ingredients. Season to taste.
3 In a large saucepan, heat oil on high until a small piece of bread sizzles as soon as it is added (180°C). Dip fish pieces into batter, allowing excess to drain off. Deep-fry in 2 batches, 3-4 mins, turning until golden and crisp. Drain on paper towel.
4 Fill rolls with lettuce, cucumber and tomato. Top each with a piece fish and a generous dollop of sauce. Serve with lemon wedges and fries.