In safeguarding the future of ‘promising young men’, we sacrifice women
In safeguarding the future of ‘promising young men’, we sacrifice women

Holly O'Neill

6 etiquette tips to think about if you’re planning or attending a wedding in 2021
6 etiquette tips to think about if you’re planning or attending a wedding in 2021

Jennifer McShane

Chic tableware under €20 for everyone eyeing up open-shelving in their kitchen
Chic tableware under €20 for everyone eyeing up open-shelving in their kitchen

Megan Burns

This striking home in Marino Park, Blackrock, in of the market for €1.85 million
This striking home in Marino Park, Blackrock, in of the market for €1.85 million

Lauren Heskin

‘I slept with my sister’s husband and feel awful’
‘I slept with my sister’s husband and feel awful’

Rhona Mcauliffe

Win a pampering hamper with chocolate biscuits, luxurious candles and more
Win a pampering hamper with chocolate biscuits, luxurious candles and more

IMAGE

9 of the best beaches in Ireland (and the places to stay nearby)
9 of the best beaches in Ireland (and the places to stay nearby)

Lauren Heskin

Image / Editorial

This fish & chips burger was made for bank holidays


by Meg Walker
06th May 2019
blank

Back in 2003, I used to host a radio show called the Rock Copter, for Total Rock. The station was above a pub in south London. Across the road was the best fish and chips restaurant in London, run by these twin brothers. They spent their lives buying rundown fish and chip joints, rebuilding them, turning them around and flipping them for a nice profit so that they could go off travelling. When the money ran out, they would return to London and find another chippy. These dudes taught me how to make the perfect fish and chips – it’s all about the temperature of the oil. If it’s not hot enough, you’ll just boil the food and it won’t crisp up properly. No one wants soggy chips (apart from my 11-year-old son. Weird kid). Sometimes I wouldn’t finish the meal and would get a doggy bag for the next day – and that’s when this burger was born. Let’s do this!

Fish & Chips Burger

Makes 4 burgers

Ingredients
3 or 4 baking potatoes (you’ll only need 2 for the burgers but make extra to nibble on the side)
vegetable oil, for deep-fat frying (at least 2 litres)
4 portions of white fish fillet (cod/haddock/coley/plaice all work well but my fave is haddock – make each portion a bit bigger than your bun)
malt vinegar
4 soft white buns
sea salt and black pepper

For the batter
200g self-raising flour, plus extra for dusting
300ml beer

For the mushy peas
1 x 300g tin marrowfat peas
30g butter

For the tartare sauce
100g mayonnaise
1 gherkin, finely chopped
1 tbsp capers, finely chopped
½ tsp English mustard
1 tbsp cider vinegar
1 tbsp chopped flat-leaf parsley

Method
First, let’s get those chips rocking. The best chips come from baked potatoes. It’s pretty much like doing a twice-cooked chip! Make them the day before, as the potatoes need to cool completely before deep-frying.

Preheat the oven to 180°C/gas mark 4. Bake your potatoes for 45-60 minutes. Pull them out and let them cool. When you’re ready to fry, cut the potatoes into chip-like wedges.

Batter batter, hey BATTER! Batter up! Whisk the flour, beer and a pinch of salt and pepper in a large bowl until smooth. Or as smooth as you can – don’t worry if there are a couple of lumps.

Empty your tin of peas into a small saucepan. Add the butter and stir over a low heat on the hob (or indirect heat on the outdoor grill) for 10 minutes until mushy. Season with salt and pepper.

Mix all your tartare sauce ingredients together in a bowl and set aside, ready for the build.

Now for the interesting part! Pour the oil into a large deep saucepan (or you can use a deep-fat fryer) – it needs to be about half-filled.

Set it over a high heat and get that oil hot. Once the temperature reaches 180°C, you are good to fry.

Chuck some flour on a plate or chopping board and press your fish in it until it is lightly coated with flour. Now dip the fish into the batter so that it’s completely covered. Pull it out and let the excess batter drip off, then carefully slip the battered fish into the hot oil.

Leave to cook for 6-7 minutes until golden brown. Remove the fish onto a paper towel with a slotted spoon, and repeat. While your fish is resting, season with malt vinegar, salt and pepper.

When your fish is done, it’s time to batch-fry your chips. Make sure the temperature is still at 180°C, then carefully lower a handful of chips into the oil. Cook for 1-2 minutes until golden brown and crispy. Remove and drain alongside the fish. Season with salt.

When everything is cooked, it’s time to build this next-level burger.

Slather the mushy peas on the bottom bun, top with a handful of chips, then “plaice” the fish on top. (Get it?! Plaice! Like the fish. It’s the “sole” reason to include this recipe. Oh, for “cod’s” sake. Sorry.) Spoon the tartare sauce onto the fish, then finish with the other half of the bun.

Wow! Yeah, you just did that! You made an almighty fish and chips burger. Well done, you wonderful member of Earth! Now get eating.

And save some for us!

 

Extracted from The Burger Book by DJ BBQ (Quadrille, approx €15). Photography © David Loftus.

 

Also Read

blank
EDITORIAL
The Howth train attack represents a lawlessness that makes me fear for my daughters

I fear the true fallout of Covid on our cities...

By Amanda Cassidy

blank
EDITORIAL
What to eat this weekend: Fish n’ courgette chips with homemade tartar sauce

This healthy fish and courgette chips recipe from Jane Kennedy...

By Meg Walker

blank
EDITORIAL
The unexpected benefit lockdown is having on our children

By Amanda Cassidy

Keith-_-Tara_130_Web Shantanu Starick painting kitchen cabinets
EDITORIAL
How to limit drips and brush strokes while painting kitchen cabinets

Painting kitchen cabinets can be transformative and can be achieved relatively low-cost,...

By Amanda Kavanagh

blank
EDITORIAL
There is something uncomfortable about Kate Garraway sharing her husband’s desperate Covid texts

We are used to celebrities oversharing their lives. But sharing...

By Amanda Cassidy

Women with MS who take medication, especially immunosuppressants, cannot become pregnant unless they come off medication.
premium HEALTH & WELLNESS, REAL-LIFE STORIES
I had to weigh up the possibility of losing my mind against losing my future children

Holograms of the children she may never have dance across Dearbhla Crosses' mind as an MS diagnosis and Covid-19 are unwelcome reminders of her biological clock ticking.

By Dearbhla Crosse

blank
EDITORIAL
Nutritionist Daniel Davey’s harissa squash with giant couscous

This is a perfect lunch recipe, and the harissa does...

By Meg Walker