11

Vegetable oil, for

shallow-frying

9 flathead fillets (about

110gm each), halved

widthways

6 soft burger buns, halved

and toasted

Thinly shredded white

cabbage, dressed with

lemon juice and olive oil,

to serve

Fish burgers

SERVES 6

Beer-battered flathead,

tartare sauce, crisp slaw.

Simple, but very eective.

BEER BATTER

150 gm (1 cup) plain flour, plus

extra for dusting

50 gm (¼ cup) rice flour

1 tsp baking powder

330 ml pale ale

TARTARE SAUCE

150 gm (½ cup) mayonnaise

2 golden shallots, finely

chopped

40 gm cornichons, finely

chopped

2 tbsp salted capers,

well-rinsed and chopped

¼ cup (loosely packed)

flat-leaf parsley, coarsely

chopped

1 Preheat oil in a large deep

saucepan to 180°C. For batter,

combine flours, baking powder

and 1 tsp salt in a large bowl,

then gradually whisk in pale

ale until smooth.

2 Dust fish lightly in extra flour,

shake o excess, then coat

in batter. Fry fish in batches,

turning occasionally, until

golden and cooked through

(4-5 minutes; be careful, hot

oil will spit). Drain on paper

towels and keep warm.

3 For tartare sauce, combine

ingredients in a bowl and

season to taste.

4 Serve fish in buns with

cabbage and tartare sauce. 

Fish burger Small dish
from The Lost and Found
Department. Plate from
Montmartre Store.
Stockists p168.

Quick meals

GOURMET TRAVELLER 69