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Image for Recipe - Fish & Chips Burger

Fish & Chips Burger

Image for Recipe - Fish & Chips Burger
  • Time preparation 20 minutes, plus overnight chilling time
  • cook time 30 minutes
  • Serve Serves 4

All the flavours of a chip shop supper in burger form!

Extracted from The Burger Book by DJ BBQ (Quadrille, £12.99) Photography © David Loftus
  • 3 or 4 baking potatoes (you’ll only need 2 for the burgers but make extra to nibble on the side)
  • Vegetable oil, for deep-fat frying (at least 2 litres)
  • 4 portions of white fish fillet (cod/ haddock/coley/plaice all work – make each portion a bit bigger than your bun)
  • Malt vinegar
  • 4 soft white buns
  • Sea salt and black pepper
  • For the batter:
  • 200g self-raising flour, plus extra for dusting
  • 300ml beer
  • For the mushy peas:
  • 1 x 300g can marrowfat peas
  • 30g butter
  • For the tartare sauce:
  • 100g mayonnaise
  • 1 gherkin, finely chopped
  • 1 tbsp capers, finely chopped
  • ½ tsp English mustard
  • 1 tbsp cider vinegar
  • 1 tbsp chopped flat-leaf parsley

First, let’s get those chips rocking. The best chips come from baked potatoes. It’s pretty much like doing a twice-cooked chip! Make them the day before, as the potatoes need to cool completely before deep-frying.

Preheat the oven to 180°C/Fan 160°C/Gas 4. Bake your potatoes for 45-60 minutes. Pull them out and let them cool. When you’re ready to fry, cut the potatoes into chip-like wedges

Next, make your batter. Whisk the flour, beer and a pinch of salt and pepper in a large bowl until smooth.

Empty your tin of peas into a small saucepan. Add the butter and stir over a low heat on the hob for 10 minutes until mushy. Season with salt and pepper. Mix all your tartare sauce ingredients together in a bowl and set aside, ready for the build.

Now for the interesting part! Pour the oil into a large deep saucepan (or you can use a deep-fat fryer) – it needs to be about half-filled. Set it over a high heat and get that oil hot. Once the temperature reaches 180°C, you are good to fry.

Chuck some flour on a plate or chopping board and press your fish in it until it is lightly coated with flour. Now dip the fish into the batter so that it’s completely covered.

Pull it out and let the excess batter drip off, then carefully slip the battered fish into the hot oil. Leave to cook for 6-7 minutes until golden brown. Remove the fish onto a paper towel with a slotted spoon, and repeat.

While your fish is resting, season with malt vinegar, salt and pepper.

When your fish is done, it’s time to batch-fry your chips. Make sure the temperature is still at 180°C, then carefully lower a handful of chips into the oil. Cook for 1-2 minutes until golden brown and crispy. Remove and drain alongside the fish. Season.

When everything is cooked, it’s time to build this next-level burger. Slather the mushy peas on the bottom bun, top with a handful of chips, then place the fish on top. Spoon the tartare sauce onto the fish, then finish with the other half of the bun.

Ingredients

  • 3 or 4 baking potatoes (you’ll only need 2 for the burgers but make extra to nibble on the side)
  • Vegetable oil, for deep-fat frying (at least 2 litres)
  • 4 portions of white fish fillet (cod/ haddock/coley/plaice all work – make each portion a bit bigger than your bun)
  • Malt vinegar
  • 4 soft white buns
  • Sea salt and black pepper
  • For the batter:
  • 200g self-raising flour, plus extra for dusting
  • 300ml beer
  • For the mushy peas:
  • 1 x 300g can marrowfat peas
  • 30g butter
  • For the tartare sauce:
  • 100g mayonnaise
  • 1 gherkin, finely chopped
  • 1 tbsp capers, finely chopped
  • ½ tsp English mustard
  • 1 tbsp cider vinegar
  • 1 tbsp chopped flat-leaf parsley

Method

First, let’s get those chips rocking. The best chips come from baked potatoes. It’s pretty much like doing a twice-cooked chip! Make them the day before, as the potatoes need to cool completely before deep-frying.

Preheat the oven to 180°C/Fan 160°C/Gas 4. Bake your potatoes for 45-60 minutes. Pull them out and let them cool. When you’re ready to fry, cut the potatoes into chip-like wedges

Next, make your batter. Whisk the flour, beer and a pinch of salt and pepper in a large bowl until smooth.

Empty your tin of peas into a small saucepan. Add the butter and stir over a low heat on the hob for 10 minutes until mushy. Season with salt and pepper. Mix all your tartare sauce ingredients together in a bowl and set aside, ready for the build.

Now for the interesting part! Pour the oil into a large deep saucepan (or you can use a deep-fat fryer) – it needs to be about half-filled. Set it over a high heat and get that oil hot. Once the temperature reaches 180°C, you are good to fry.

Chuck some flour on a plate or chopping board and press your fish in it until it is lightly coated with flour. Now dip the fish into the batter so that it’s completely covered.

Pull it out and let the excess batter drip off, then carefully slip the battered fish into the hot oil. Leave to cook for 6-7 minutes until golden brown. Remove the fish onto a paper towel with a slotted spoon, and repeat.

While your fish is resting, season with malt vinegar, salt and pepper.

When your fish is done, it’s time to batch-fry your chips. Make sure the temperature is still at 180°C, then carefully lower a handful of chips into the oil. Cook for 1-2 minutes until golden brown and crispy. Remove and drain alongside the fish. Season.

When everything is cooked, it’s time to build this next-level burger. Slather the mushy peas on the bottom bun, top with a handful of chips, then place the fish on top. Spoon the tartare sauce onto the fish, then finish with the other half of the bun.

Still hungry? Why not have another course

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