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Crispy Beer Battered Fish Burgers

Crispy Beer Battered Fish Burgers | Haines Hunter

After a long day out on the water, there is nothing better than coming home to a freshly cooked meal. Make the most of your fresh catch with these yummy Crispy Beer-Battered Fish Burgers with Slaw!

Ingredients:

For the Crispy Beer-Battered Fish:

4 fish fillets (such as Sanpper or Tarakihi)
1 cup all-purpose flour
1 cup cold beer (We found that Heineken or
Steinlager works great)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil for frying
4 hamburger buns

For the Slaw:

You can either make this yourself or buy pre-made mix from your local Supermarket.

2 cups shredded cabbage (green and purple mix)
1 carrot, grated
1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon apple cider vinegar
1 tablespoon honey
1/2 teaspoon Dijon mustard
Salt and pepper to taste

Instructions:

1. Preparing the Slaw:

a. In a large bowl, combine the shredded cabbage and grated carrot.

b. In a separate smaller bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well blended.

c. Pour the dressing over the cabbage and carrot mixture. Toss to coat evenly. Refrigerate the slaw while you prepare the fish.

2. Preparing the Crispy Beer-Battered Fish:

a. In a large, deep skillet or Dutch oven, heat about 5cm of vegetable oil over medium-high heat to 175°C. Use a kitchen thermometer to monitor the temperature.

b. In a mixing bowl, combine the flour, baking powder, salt, and black pepper.

c. Slowly pour in the cold beer while whisking continuously until you have a smooth batter. It should be thick enough to coat the back of a spoon.

d. Pat the fish fillets dry with paper towels and season with a pinch of salt and pepper.

e. Dip each fish fillet into the beer batter, making sure to coat them evenly.

f. Carefully place the battered fish fillets into the hot oil, one at a time, and fry until golden brown and crispy, about 4-5 minutes per side. You may need to fry them in batches to avoid overcrowding the pan.

g. Once cooked, transfer the fish to a paper towel-lined plate to drain any excess oil.

3. Assembling the Fish Burgers:

a. Split the hamburger buns and lightly toast them, if desired.

b. Place a generous spoonful of the slaw on the bottom half of each bun.

c. Top the slaw with a crispy beer-battered fish fillet.

d. Add any additional condiments you like, such as tartar sauce, lettuce, tomato, or pickles.

e. Finish by placing the top bun on the fish fillet.

4. Serve immediately while the fish is still crispy and hot and enjoy!

You can customise your fish burgers with your favourite toppings and condiments to suit your taste.