Beer-battered fish burgers

• sunflower oil↗500ml ml

  for deep frying

• cod↗2 thick skinless fillets of

  hake or haddock (100‑120 g each)

• burger buns↗2 soft rolls or
• lettuce leaves↗a few

  (round lettuce works well)

• red onion↗1 small

  sliced into rings (not too thin)

• sweet vinegar↗1 tsp tsp
• small cucumber1 small

  sliced, plus 1 cucumber slice for serving (optional) and a splash of brine

• dill sprigs↗small handful of

  chopped

• mayonnaise↗5 tbsp tbsp
• self‑raising flour↗50g g

  plus extra for coating

• cornstarch20g g
• ground turmeric↗small pinch each of

  and cayenne pepper

• cold beer↗100ml ml

  or carbonated water

Step-by-step instructions

1. 1

   To quickly marinate the onion, mix it with a pinch of salt and vinegar, then set aside. Mix all the ingredients for the tartar sauce and set aside as well. Both can be prepared ahead of time, up to a day in advance, and stored in the refrigerator.

2. 2

   To make the batter, sift the flour and spices into a small bowl with a pinch of salt, then pour in the beer or carbonated water. Stir quickly until the mixture comes together and reaches a thick, creamy consistency – do not over‑mix (a few lumps are acceptable). Keep in the refrigerator until use.

3. 3

   Carefully heat the oil in a large wide pan, similar to a wok, ensuring the oil level does not exceed two‑thirds of the pan, or heat a deep‑fryer to 185 °C if you have a thermometer. The oil is hot enough when a drop of batter sizzles in less than a second.

4. 4

   Quickly season the fish with salt, then coat it in flour before dipping into the batter. Hold the fillet over the batter bowl so excess drips back, then carefully lower it into the oil. Repeat with the second fillet. Fry both fillets for about 4 minutes, turning once, until they become deep golden and crispy. Carefully lift them onto a paper‑towel‑lined plate to drain excess oil for a minute.

5. 5

   To assemble, cut each bun and generously spread tartar sauce on both the top and bottom. On the bottom half place lettuce leaves, then add the marinated onion and fish fillet. Optionally top with cucumber slices, then serve immediately.