This recipe is from Jana at The Macpherson Diaries.
Any firm fish that holds together well when shallow frying will be great for this recipe. Elephant is especially good! I made my own tartare sauce as I had all of the ingredients, and I really think it makes the burger that much more tasty. You can pick some up ready-made if needed though, which cuts down the prep time considerably. Don't feel like battered fish? Panko crumb and pan fry or keep it super simple and just flour and panfry. When pan frying I find that a mix of butter and oil in the pan will get you a really golden brown finish.
For the Burgers:
- Granny Fayes Tempura Batter Mix (or any tempura pre-mix).
- Elephant Fish/Silver trumpeter (allow 100g per burger)
- Sliders or burger buns
- Oil for shallow frying
For the Tartare Sauce:
- ½ Cup Mayonnaise
- 2 Tablespoons Gherkins finely chopped
- 1 Tablespoon fresh chives, basil or parsley, finely chopped
- 2 teaspoons Capers, finely chopped
- 2 teaspoons whole grain Mustard
- Juice of half a lemon/lime
- Flaky Sea Salt (to taste)
- Fresh Ground Black Pepper (to taste)
- Make your tempura batter as per the packet instructions.
- Prep your fish into two portions per burger, wipe down with a paper towel. Set aside.
- Combine all your tartare ingredients. Set aside.
- Slice and organise all your salad ingredients.
- In a heavy based fry pan, heat your oil. I put a tiny bit of batter in to check the temperature. If it cooks nicely then you are go for launch.
- Coat your fish in batter and add to the fry pan, it will cook quickly so keep an eye on it and turn when golden.
- While fish is in the pan, put your burger buns in the oven to heat.
- Once they’re done, and fish is cooked, assemble your burgers. Don't forget a big dollop of the tartare sauce!