Cod Burgers
Makes / serves: 4 burgers
Your method, with draft quantities
Method
- Fillet and trim the cod if necessary, remove any pin bones, and cut into 4 bun-sized portions. Pat dry and season lightly.
- Prepare the Tartare Sauce and cook the French fries according to your preferred method or pack instructions.
- Heat the frying oil to 180°C in a deep fryer or deep, heavy saucepan no more than half full. Never leave hot oil unattended.
- Mix the 125g flour, cornflour, baking powder and salt. Whisk in enough cold beer to make a batter the consistency of double cream. A few small lumps are fine.
- Dust each cod portion in the separate 50g flour, shake off excess, then dip into the batter and allow excess to drip away.
- Carefully lower the fish into the oil away from you. Fry in batches for about 5–8 minutes depending on thickness, turning if needed, until golden and crisp and the fish is opaque and flakes in the centre. Drain on a rack and season.
- Lightly toast the brioche buns. Spread with Tartare Sauce, add the cod and sliced pickles, and serve straight away with French fries.
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Components and suggested sides, shown with their own batch quantities.
Tartare Sauce
Enough for 4 burgers. Use the amount specified in the main recipe.
- 150g mayonnaise.
- 2 tbsp finely chopped cornichons or gherkins, drained.
- 1 tbsp capers, drained and finely chopped.
- 1 tbsp finely chopped fresh parsley.
- 1 tsp finely chopped fresh dill (optional).
- 1 tsp Dijon mustard.
- 2 tsp lemon juice, plus more to taste.
- 1 tbsp finely chopped shallot (optional).
- Freshly ground black pepper.
- Pat the chopped pickles and capers dry so they do not loosen the sauce.
- Mix the mayonnaise, pickles, capers, parsley, optional dill, mustard and lemon juice. Add the shallot if using.
- Season with pepper, taste, then adjust the lemon juice or pickles to your liking. The capers and mayonnaise usually supply enough salt.
- Cover and chill for at least 20 minutes before serving to let the flavours come together.