Ingredients
- 200g fresh cod/haddock
- 1 brioche burger bun
- 1 head lettuce
- 1 cucumber
- 4 rooster potatoes
- Gherkins
- 1 lemon
Tempura for fish
- 300g plain flour
- 100g cornflour
- 10g baking powder
- 500g sparkling water
- Pinch of turmeric
Tartare sauce
- 500g mayonnaise
- 25g gherkins
- 25g shallots diced fine
- 25g capers handful parsley chopped
- 25g rice wine vinegar
Pickle cucumber
- 100g honey
- 100g white wine vinegar cardamon and coriander seeds
Method
- Cut your fish into small pieces and set aside in the fridge.
- Make tempura mix- In a bowl mix plain flour, cornflour and baking powder. Using a whisk stir in the sparkling water. add a very small amount of turmeric. set aside.
- Caramelize the honey in a pan, deglaze with vinegar- let it cool. add sliced cucumber.
- Dice the shallots, gherkins and capers very fine. In a bowl mix the mayonnaise in with the rest. add rice vinegar and a handful of chopped parsley.
- Turn your fryer or oil to 180 degrees. Dip the small fish pieces into a little flour and then into the tempura mix.
- Place gently into the fryer taking care not to splash and also hold for a few seconds, to allow the fish to float.
- When the fish is ready- drop in the little mini chips until golden.
To Assemble
- Toast brioche burger bun. Layer both sides with tartare sauce, add leaves on the bottom, pickled cucumber on the top bun.
- Slice the fish when it comes out of the fryer, and sprinkle it with a little salt and lemon juice.
- Place on top of the leaves, followed by cooked mini chips.
- Sandwich together and Enjoy!
