Crispy Fish and Pineapple Slaw Burgers
A great summer recipe with a tropical twist!
Ingredients
Pineapple Slaw:
¼ green cabbage, very thinly shredded (use a mandolin if you have one)
1 large red chilli, thinly sliced
⅓ ripe Dole pineapple, thinly sliced into matchsticks
1 fat clove garlic, minced (or 2 small cloves)
1 large handful (about 20g) coriander, finely chopped
Zest & juice of 1 medium lime
Jalapeno Tartare Sauce:
1 handful (about 15g) coriander, finely chopped
2 Tbsp finely chopped jalapeños
4 small cornichons, finely chopped (or 2 gherkins)
1 fat clove garlic, minced
¼ cup each full-fat sour cream & Best Foods mayonnaise
1 Tbsp lime juice
2 tsp horseradish cream (optional)
Beer Batter Fish:
600g white fish fillets (I used snapper)
1 cup self-rising flour
½ cup cornflour
½ tsp each table salt, smoked paprika, cumin seeds & garlic powder
¼ tsp baking powder
300-330ml beer (I used lion rouge)
500ml canola or rice bran oil, for frying
To Serve: 4x sesame brioche buns, 1x ripe avocado, coriander, chilli jam, 1x telegraph cucumber (peeled into ribbons)
Method
Prep slaw: In a large bowl, toss the cabbage, chilli, pineapple, garlic and coriander together, until combined. Just
before serving, add the lime zest and juice and season generously with salt. Toss together and set aside to serve (don’t
add the lime juice + salt too early, otherwise the slaw will go soggy).
Prep tartare sauce: Combine all tartare sauce ingredients together in a small bowl with a big pinch of salt. Season to
taste with salt and pepper and set aside in the fridge, until ready to serve.
Prep fish: Pat fish dry and cut into burger-sized pieces. Season lightly with salt and set aside. In a large bowl, whisk
self-rising flour, cornflour, salt, smoked paprika, cumin seeds, garlic powder and baking powder together. Add 300ml of
the beer and whisk together, until combined (it should be quite runny, add remaining 30ml of beer if needed). Heat oil in
a large skillet or fry-pan on high heat. The oil should be quite hot, to cook the batter quickly until golden brown, without
over-cooking the fish. Drop a few droplets of the batter into the oil - if they bubble up immediately, the oil should be
good to go. One fillet at a time, dip the fish into the batter until well coated, shaking off excess. Gently drop the fish into
the hot oil. Cook for about 1-2 minutes each side, until the batter is golden brown and fish is cooked through in the
middle. Set fish aside on a wire rack to drain, while you cook the remaining fish (I cooked two fillets at a time in the oil,
as it is best not to overcrowd the pan).
To finish: Cut buns in half, butter the cut side and toast them in a hot pan until warmed through. Peel cucumber into
ribbons. Roughly smash the avocado and season lightly with salt.
Serve: burger buns filled with the tartare sauce, slaw, fried fish, cucumber, smashed avocado, coriander and a dollop
of chilli jam (if desired).