Japanese-Style Fried Fish Burger
We hope to make this your new weeknight Fish Burger! Using Potato Starch as a batter results in a Japanese-style crisp and yet slightly tender exterior, along with the bright, flavourful slaw makes for really light and incredibly moreish comfort food!
Ingredients
Cooking Instructions
step 1
Prepare the Red Onion (1) and Red Cabbage (1) into thin slices with a mandoline or knife. Slice the Red Chili Peppers (2) thinly.
step 2
Fill a bowl with the prepared vegetables and cover with Rice Vinegar (3/4 cup), Apple Cider Vinegar (3/4 cup), Salt (1 Tbsp), Ground Black Pepper (1 Tbsp), and Olive Oil (2 Tbsp). Leave to pickle whilst you prepare the rest of the meal (at least 20 minutes).
step 3
To make the tartar sauce, roughly chop the Pickles (2) and Capers (2 Tbsp). Combine with the Japanese Kewpie Mayonnaise (1 cup) along with the Lemon (1), Granulated Sugar (1/2 cup), Salt (1 tsp), and Ground Black Pepper (1 tsp). Chill until ready to serve.
step 4
Heat the Neutral Oil (as needed) in a heavy saucepan until it reads 350 degrees F (180 degrees C) on a thermometer.
step 5
Combine the Potato Starch (2 1/3 Tbsp), Salt (1 tsp), and Ground Black Pepper (1 tsp) with a fork, in a wide tray. Coat the White Fish Fillets (4) on both sides with this mixture.
step 6
Fry the fish for 5-8 minutes until the internal temperature is 145 degrees F (62 degrees C). When the fish is done frying, drain over a wire rack and season with salt immediately.
step 7
To toast the burger buns, Butter (2 Tbsp) on both sides and place the Buns (4) down on a hot grill for 2 minutes on each side or until golden brown.
step 8
Assemble the fish burger and serve with a side of slaw, extra tartar sauce and fries of your choice.