Serves 4
For the fish
- Canola oil
- ½ cup all-purpose flour
- ½ cup cornstarch
- 4 (150g each) haddock and halibut fillets
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2/3 cup cold lager or another light flavoured beer
For serving
- ½ cup mayonnaise
- ½ lemon, zested and juiced
- 3 tablespoons chopped dill pickles
- 2 tablespoons capers, chopped
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped dill
- Pepper
- 4 burger buns
- 4 slices processed cheese, optional
Directions:
- Heat about 2-inches of oil in a large heavy bottomed pot (such as a braised, cast iron skillet, or Dutch oven) over medium heat to 350ºF.
- In a shallow bowl, whisk together the flour and cornstarch.
- Add in the fish fillets and toss to coat. Tap off any excess flour mixture and set the fish aside on a plate or sheet pan. Stir the
- baking powder and salt into the flour mixture. Pour in the cold beer and whisk just to combine.
- Add the fish, one piece at a time, into the batter and flip to coat. Carefully transfer the fish into the hot oil and fry for 6 to 8 minutes, flipping occasionally, or until the batter is crisp and golden brown and the fish is cooked through.
- Remove the fish from the oil and place on a piece of paper towel to wick away any excess oil. Season immediately with salt.
- In a small bowl, whisk together the mayonnaise, lemon zest, lemon juice, pickles, capers, parsley, and dill and season with pepper.
- To assemble, place a cheese slice onto the bottom of each bun and top with a piece of fish. Dollop over some tartar sauce and cap with a bun top. Serve with extra tartar sauce on the side.