“It’s all about the Beer" Fish Burger | Fish Sandwich

This recipe includes beer in all elements of the dish. From the homemade beer potato buns to the beer pickle tartar sauce with homemade mayonnaise , the beer battered double fried fries (chips) and of course the beer battered fish.

Ingredients beer buns (7 buns)

250 g universal flour
250 g potatoes
1 egg yolks
90 g beer
43 g fresh yeast
40 g unsalted butter
15 g sugar
10 g salt

Ingredients beer-pickle tartar sauce

Pickle
3 small cucumber
1/3 white radish
dill
equal parts of beer vinegar and Shandy (Austrian: Radler)
1 Tbsp brown sugar
1 tsp salt
Tartar
1 egg
200 ml peanut oil
1 Tbsp pickling juice
pickled cucumber & reddish
Zest of one lime
salt

Ingredients beer battered potato fries

1 kg potatoes
vinegar & salt (for boiling the potatoes)

Beer batter
100 ml beer
3 Tbsp all purpose flour
3 Tbsp rice flour
pinch of salt

Ingredients beer battered fish (6 portions)

750 g cod filets
flour for dusting

Beer batter
300 ml beer
100 g all purpose flour
100 g rice flour
10 g baking powder
big pinch of salt

Method

Beer buns

  1. Peel, dice and boil potatoes till soft.

  2. Mash potatoes or put them through a ricer.

  3. Add beer, flour, potatoes, egg yolks, yeast, salt and sugar into to a mixing bowl and mix.

  4. After dough has come together add your butter.

  5. If the dough is too wet add more flour - it should not stick to your fingers and feel smooth.

  6. Roll the dough into a ball, coat a bowl in oil and put the dough in - also put some oil on the dough and put some plastic wrap over it.

  7. Let the dough rise in the oven with no heat for 1,5 - 2 hours or till doubled in size.

  8. Degas your dough by punching it, then roll it into 10 equal sized balls and put them on a tray.

  9. Cover with a tea towel and let proof for another 60 minutes.

  10. Preheat oven to 200 degrees.

  11. Brush buns with egg white and milk and bake for 15-20 minutes or until golden brown on top.

  12. Let them cool on a rack.

Beer-pickle tartar sauce

  1. Combine (beer) vinegar, shandy, salt and sugar in a glass jar and shake vigorously till salt and sugar have dissolved.

  2. Add cucumber, white radish and dill to another jar and pour in the pickling liquid.

  3. Refrigerate at least overnight.

Tatar with homemade mayonnaise

  1. Combine one whole egg, peanut oil, pickle liquid, zest of lime and salt to tall sided measuring cup.

  2. Use an immersion blender to emulsify the ingredients.

  3. Mix in finely diced pickled cucumbers and white radish.

Double fried potato fries/chips

  1. Add all-purpose flour, rice flour and salt to a bowl and mix to combine.

  2. Add beer and whisk till there are no lumps.

  3. Peel and cut potatoes into chips.

  4. Boil potatoes in salted water and add some vinegar (20-30 min).

  5. Cook potatoes till tender.

  6. Coat the slightly cooled potatoes with beer batter and fry at 130 degrees Celsius until the fries just starting to turn light brown (about 6 minutes).

  7. Remove from fryer and let them cool on a rack.

  8. Fry again at 180-190 degrees Celsius till golden and crispy.

  9. Remove fries and add to a bowl and salt immediately.

Fish

  1. Divide the filets in two.

  2. Add all-purpose flour, rice flour, baking powder and salt to a bowl.

  3. Mix to combine.

  4. Add beer and whisk till no lumps.

  5. Lightly coat fish in all-purpose flour then dip in beer batter then straight away fry the fish in 175 - 180 degree Celsius pre heated oil.

  6. Once the beer battered fish is golden brown and cooked through (about 4-5min) remove to a bowl and salt immediately.

  7. Assemble your burger and ENJOY!