Beer Battered Fish Burger
There is nothing more east coast then a proper Beer Battered Fish Burger. It’s an art form getting the proper consistency of the batter and the perfect fry. A perfectly toasted bun, some crunchy slaw and my word you have you’re self the perfect meal!
How to make the best fish burger.
I get a ton of question on how to make the best fish burger. I’ll put the most frequently asked questions and answers!
Q: What is the best type of fish to use for a burger?
A: For me personally, and this is with massive bias – the best fish is haddock. It’s super flakey, not overly fishy and fries really really well. It’s a pretty cheap fish – you could use any white flakey fish you have but haddock is going to be your best bet.
Q: Whats the best beer to use in a batter?
A: Ideally you want something light. A crispy domestic beer is going to be your best bet.
Q: What is the best oil to fry with?
A: The answer to this is always canola. It has the hight smoke point, you’ll be able to get it nice and high, without smoking out your house.
Other recipes to check out!
Crunchy chicken gochujang burgers
Ingredients:
- 4 large haddock fillets
Batter
- 2 cups flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1 egg beaten
- 1 "tall boy" can of light tasting beer
Slaw
- ¼ cup thinly sliced purple cabbage
- ¼ cup thinly slice white onion
- ¼ cup thinly sliced carrot
- ¼ cup thinly sliced leek
- 2 tbsp mayo
- 1 tsp lemon juice
- 1 tbsp freshly cracked pepper
- 4 brioche buns
Instructions:
- Let's get the slaw out of the way first. It's really quite easy; add listed ingredients into a bowl and toss in the mayo. Set aside until assembly.
- Preheat fryer to 365.
- Now batter time. In a bowl add in the flour, garlic powder, onion powder, salt, and beaten egg. Whisk together. Next up, pour in a tall can of beer and whisk mixture together until smooth.
- Once oil has reached temp, dip fish fillet into batter mixture and let excess drip off. Gently lay the fish into the fryer and cook each side until golden brown, approximately 4 minutes per side.
- Remove from oil and let drain on cooling rack or paper towel.
- Go the extra mile and toast the buns and assemble the burgers. ENJOY!
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