Fish & chip burgers with chip-shop curry mayo
2 burger bunssplit
Ingredients · Servings 2
- 2 medium potatoes
- sunflower oil for deep-frying
- 2 thick, skinless cod, pollock or haddock fillets (about 125g each)
- 2 burger buns split
- a few lettuce leaves (round lettuce works well)
- malt vinegar to serve
- 4 tbsp mayonnaise
- 1 tbsp mango chutney
- ½ tsp medium curry powder
- 1 small gherkin or 4 cornichons, finely chopped, plus extra to serve, and a splash of brine from the jar
- 50g self-raising flour plus extra for dusting
- 1 tbsp cornflour
- small pinch of ground turmeric
- small pinch of curry powder
- 100ml cold lager or sparkling water
Method · 50 min
- Cut the potatoes into fine matchsticks – a mandoline with a julienne attachment works well, but you can use a sharp knife (there’s no need to peel them first). Put the potatoes in a large bowl, cover with cold water and swish to remove some of the starch. Drain, rinse and drain again, then pat dry using a clean tea towel.
- Stir all the ingredients for the curry mayo together, along with a splash of the gherkin brine to loosen slightly, if needed. Set aside.
- Line a baking tray or large plate with kitchen paper. Fill a large, deep saucepan no more than halfway up with oil and heat over a medium heat to 170C – keep a lid nearby in case of any oil spluttering. When the oil is hot, fry the potatoes in batches for 3-4 mins each, stirring occasionally until crisp and golden. Avoid overcrowding the pan, as the oil will bubble up too much. Lift the fries out onto the tray using a slotted spoon and leave to drain, and season with salt while still hot. Repeat until all the fries are cooked.
- Whisk the batter ingredients together until smooth. Pat the fish fillets dry, then season lightly and dust with flour. Dip each fillet into the batter, letting any excess drip away, then carefully lower into the hot oil. Drizzle a little extra batter around the edges for lacy, extra-crisp scraps, if you like. Fry for 4-5 mins until the fish is deeply golden and crisp. Lift out onto the tray to drain.
- Toast the cut sides of the burger buns under a grill or in a dry pan until lightly golden. Spread a generous spoonful of the curry mayo over the bases, then top with the lettuce leaves, hot battered fish, a handful of shoestring fries and good splash of malt vinegar before adding the bun tops. Serve with extra fries, gherkins and more curry mayo on the side.
For the chip-shop curry mayo
For the batter
- 100ml cold lageror sparkling water
- kcal1128
- fat57g
- saturates6g
- carbs112g
- sugars7g
- fibre8g
- protein38g
- salt2.22g
