FISH BURGER

Prep time 15 mins Cooking time 5 mins Serves 6

INGREDIENTS

Vegetable oil, for shallow-frying 9 flathead fillets (about 10g each), halved widthways

6 soft burger buns, halved and toasted

Thinly shredded white cabbage, dressed with lemon juice and olive oil, to serve

GINGER ALE BATTER

150g (1 cup) plain flour, plus extra for dusting

50g (¼ cup) rice flour 1 tsp baking powder 300ml ginger ale

TARTARE SAUCE

150g (½ cup) mayonnaise 2 golden shallots, finely chopped 40g cornichons, finely chopped 2 tbsp salted capers, well-rinsed and chopped

¼ cup (loosely packed) flat-leaf parsley, coarsely chopped

METHOD

Preheat oil in a large deep saucepan until medium hot. For batter, combine flours, baking powder and 1 tsp salt in a large bowl, then gradually whisk in ginger ale until smooth.

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 mins; be careful, hot oil will spit. Drain on paper towels and keep warm.

For tartare sauce, combine ingredients in a bowl and season to taste.

Serve fish in buns with cabbage and tartare sauce.