There's something about fish burgers that transports you to summer, even if it's cold outside!
For this recipe we used halibut but any firm, dense fish will do: such as cod, salmon, or even tuna. The fish is coated in a tempura-like batter, grilled, and then served on a toasted bun with homemade tartar sauce and a side of hand-cut potato chips.
The tartar sauce is a simple mixture of mayonnaise, diced cornichons (small gherkins), Spanish onion, and capers.
The chips are paper-thin slices of potato fried only for a few seconds. The result: crispy, salty chips—the perfect accompaniment!
- For the Tartar Sauce:
- 1/2 cup mayonnaise
- 1/4 onion (diced)
- 15 capers
- 6 cornichons (or small gherkins, diced)
- For the Tempura Battered Fish:
- 2 halibut fillets
- 1/2 cup flour
- 1/2 cup tapioca flour
- 3/4 cup cold water
- 1/2 teaspoon baking powder
- For the Burgers:
- 1 handful mixed lettuce
- 2 to 4 hamburger buns
- For the Hand Cut Chips:
- 1 to 2 medium potatoes (thinly sliced and dried on paper towels)
- Salt to taste
- 2 cups vegetable oil (or sunflower oil for frying)
Pre-heat the grill.
First, prepare the tartar sauce. In a small bowl, mix together the mayonnaise, cornichons, onion, and capers. Set aside.
Thinly slice the potatoes and place them on a paper towel to dry.
Heat the oil on high heat in a medium saucepan.
Place the potato slices into the oil and fry for about a minute or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Make sure that you remove all of the chips from the oil before cooking the fish.
In a mixing bowl, combine the flours, baking powder and water with a fork. Add the fish fillets and coat well. Gently lower the fish into the oil and fry about 3 to 4 minutes or until the batter is golden. Remove and drain on paper towels.
Meanwhile, place your buns on the grill and lightly toast them for a minute or so.
Assemble the burgers by spreading on a layer of tartar sauce, followed by mixed lettuce, a fish fillet, a bit more sauce and then the bun top. Enjoy!