Make a fish and chips burger with Steven

Based on 19 ratings

Steven Edworthy

Operations at Kitchen Stories

Difficulty

Medium 👍
40
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings:-2+
200 g plaice fillets
¼ head iceberg lettuce
radishes
200 g potatoes
15 g capers
40 g pickles
¼ shallot
20 g dill
50 g mayonnaise
50 g crème fraîche
¼ tsp Dijon mustard
3 tsp lemon juice
1 tsp pickle juice
80 g flour
20 g starch
½ tsp baking powder
½ tsp salt
20 ml vodka
100 ml Pils beer
200 g peas (frozen)
30 oz butter
15 g mint
burger buns
salt
pepper
vegetable oil (for frying)
Metric
Imperial

Utensils

  • paper towels
  • cutting board
  • mandoline
  • knife
  • 2 bowls (large)
  • whisk
  • saucepan
  • potato masher
  • pot
  • plate
  • kitchen towel
  • slotted spoon

Nutrition per serving

Cal
1735
Protein
31 g
Fat
136 g
Carb
94 g
  • Step 1/5

    Dry fish with paper towels, season with salt and place in the fridge. Thinly slice iceberg lettuce and radishes, then transfer to the fridge. Use a mandoline to thinly slice the potatoes. Add them to a bowl of cold water and set aside. Finely chop capers, pickles, and shallot and add to a bowl. Pick and finely chop dill leaves and add to the bowl. Add mayonnaise, crème fraiche, Dijon, some of the lemon juice, and all of the pickle juice, and mix to combine. Season with salt and pepper, then set aside in the fridge.
    • 200 g plaice fillets
    • ¼ head iceberg lettuce
    • radishes
    • 200 g potatoes
    • 15 g capers
    • 40 g pickles
    • ¼ shallot
    • 20 g dill
    • 50 g mayonnaise
    • 50 g crème fraîche
    • ¼ tsp Dijon mustard
    • 1 tsp lemon juice
    • 1 tsp pickle juice
    • salt
    • pepper
    • paper towels
    • cutting board
    • mandoline
    • knife
    • bowl (large)

    Dry fish with paper towels, season with salt and place in the fridge. Thinly slice iceberg lettuce and radishes, then transfer to the fridge. Use a mandoline to thinly slice the potatoes. Add them to a bowl of cold water and set aside. Finely chop capers, pickles, and shallot and add to a bowl. Pick and finely chop dill leaves and add to the bowl. Add mayonnaise, crème fraiche, Dijon, some of the lemon juice, and all of the pickle juice, and mix to combine. Season with salt and pepper, then set aside in the fridge.

  • Step 2/5

    Add some of the flour, cornstarch, baking powder, and salt to a bowl and season with pepper. Mix thoroughly, then whisk in vodka and beer until fairly smooth, a few lumps are fine. Let rest in the fridge for approx. 30 min.
    • 60 g flour
    • 20 g starch
    • ½ tsp baking powder
    • ½ tsp salt
    • 20 ml vodka
    • 100 ml Pils beer
    • pepper
    • bowl (large)
    • whisk

    Add some of the flour, cornstarch, baking powder, and salt to a bowl and season with pepper. Mix thoroughly, then whisk in vodka and beer until fairly smooth, a few lumps are fine. Let rest in the fridge for approx. 30 min.

  • Step 3/5

    Add frozen peas to a saucepan with a splash of water and bring to a boil over a medium heat. With the lid on, let steam for approx. 4 min. Remove from heat, add butter, mint, remaining lemon juice, season with salt and pepper, and lightly mash.
    • 200 g peas (frozen)
    • 30 oz butter
    • 15 g mint
    • 2 tsp lemon juice
    • saucepan
    • potato masher

    Add frozen peas to a saucepan with a splash of water and bring to a boil over a medium heat. With the lid on, let steam for approx. 4 min. Remove from heat, add butter, mint, remaining lemon juice, season with salt and pepper, and lightly mash.

  • Step 4/5

    Heat oil in a pot until it reaches about 180°C/350°F. Remove potato slices from the bowl of water and dry thoroughly with a kitchen towel. Add to the oil and fry until golden and crisp, approx. 2 min., then remove to a paper-towel-lined plate and season with salt. Remove batter and fish from the fridge and dab fish dry with paper towels. Add remaining flour to a shallow plate and season generously with salt and pepper. Dredge fish in the flour, then in the beer batter, and shake off any excess. Carefully add the fillet to the oil and repeat the process with the second fillet. Fry each piece for approx. 4 min., flipping them halfway through. Remove the fish and dry with paper towels.
    • 20 g flour
    • vegetable oil (for frying)
    • pot
    • plate
    • kitchen towel
    • slotted spoon

    Heat oil in a pot until it reaches about 180°C/350°F. Remove potato slices from the bowl of water and dry thoroughly with a kitchen towel. Add to the oil and fry until golden and crisp, approx. 2 min., then remove to a paper-towel-lined plate and season with salt. Remove batter and fish from the fridge and dab fish dry with paper towels. Add remaining flour to a shallow plate and season generously with salt and pepper. Dredge fish in the flour, then in the beer batter, and shake off any excess. Carefully add the fillet to the oil and repeat the process with the second fillet. Fry each piece for approx. 4 min., flipping them halfway through. Remove the fish and dry with paper towels.

  • Step 5/5

    Lightly toast burger buns. To assemble the burger, spread the mushy peas over the bottom of the buns, then stack radish, shredded lettuce, fish, tartar sauce, and potato chips on top. Enjoy!
    • burger buns

    Lightly toast burger buns. To assemble the burger, spread the mushy peas over the bottom of the buns, then stack radish, shredded lettuce, fish, tartar sauce, and potato chips on top. Enjoy!