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Crispy Fish Burger
A crispy beer-battered fish burger with tartare sauce and crisp iceberg lettuce — the batter needs to be genuinely cold (chill the beer first) to fry up light and crisp rather than dense.
Ingredients
Instructions
Whisk the flour, baking powder and cold beer together into a smooth, thin batter.
A few small lumps are fine, but avoid overmixing.
Dip the fish fillets in the batter and fry in oil heated to around 190C until deeply golden and cooked through, about 4-5 minutes, then drain on paper towel.
Spread tartare sauce on the toasted buns and layer with lettuce, tomato and the crispy fish fillet.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
