Fish and Chip Burger

Updated at: Thu, 17 Aug 2023 04:59:03 GMT

Step 1

Slice the potatoes into 1/2 inch chips then boil in salted water for 15 minutes

Step 2

Drain the chips and allow to cool on a wire rack above a baking tray in the fridge overnight

Step 3

Fry the chips at 140C for 5 minutes, then remove and allow to drain on a wire rack above a baking tray and raise the oil temp to 180C and re fry the chips for 90 seconds to get a nice golden brown colour

Step 4

Boil the marrowfat pease in the liquid from the can with the lid on for an hour before adding the other ingredients and mashing up a bit

Step 5

Add the flour, salt, and msg to a large bowl and gradually whisk in the beer

Step 6

Dust some extra flour over the fish and submerge in the beer batter to coat all over, before filling straight into 180C oil

Step 7

After 1 minute, lift the fish out the oil, drizzle over some extra batter, and lay back into the oil to fry for a further 3-5 minutes. The extra batter will help create craggily bits.

Step 8

Lay the fish on a wire rack over a tray to drain the excess oil

Step 9

Warm up the curry sauce

Step 10

Toast the burger buns

Step 11

Stack down the mushy peas, chips, fish, tartar sauce and serve with a dipping pot of curry sauce

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