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Fresh snapper fillets cooked in a beer batter and sandwiched into a burger is always a good idea. I’ve used a Pilsner to add a crafty touch to the batter and stepped it up a notch with a wicked tartare sauce. Simply done, but bloody delicious.
2 snapper fillets, each cut into 4 even pieces
120g self-raising flour
½ teaspoon baking powder
200ml Pilsner beer
salt and pepper
canola oil (for frying)
4 tablespoons mayonnaise
1 tablespoon finely chopped fresh tarragon (you could also use basil)
2 gherkins, finely grated
juice and zest of half a lemon
salt and pepper
4 burger buns, halved and toasted
Prep time: 20 minutes
Cooking time: 15 minutes
Place the flour, baking powder and beer in a large bowl, season and whisk until you have no lumps. (Ideally, rest the batter in the fridge for an hour before using it.)
To cook: Heat 4 inches of canola oil in a deep pan to 180°C. (If you have a cooking thermometer it’s a good idea to use it. Otherwise, you can test if the oil is hot enough by adding a piece of raw potato and leaving it for about a minute – if it sizzles and browns, it’s ready.) Working one piece at a time, dip a snapper fillet into the batter, making sure it’s fully coated then carefully lower the fish into the pan and cook for about 4 minutes. (Depending on the size of your pan you may need to do this in batches.) Turn the fish pieces every so often, until golden brown and crunchy. Remove with a slotted spoon, drain on paper towel and keep warm.
Tartare sauce: Place the mayonnaise, tarragon, gherkins and lemon zest in a bowl with a good pinch of salt and pepper and mix well. Add a squeeze of lemon juice, according to taste.
To assemble: Spread a quarter of the tartare sauce on each bun, add a nice layer of crunchy lettuce, place the beer battered fish fillet on top, squeeze over some lemon juice, then add the top of the bun and you’re ready to tuck in.