Directions
The Fish and Chips burger is the best summer sandwich, an absolute flavor bomb that we recommend only to those who have the guts to face the challenges of the Shaolin Master monk level.
The taste is fabulous, and do you know why? Because instead of the usual bland meat or a tiny succulent legume patty, this time, you will bite into a battered and fried fish fillet as in the classic British dish of fish and chips.
But while many have already put fish and chips in a burger, honestly, they needed a sauce to degrease and make the frying less boring, so we added a lime crab salad as a degreasing dressing. As for vegetables, we have chosen carrots, cucumber, celery, and parsley, but you can customize it however you like. Even with olives, it is terrific!
French fries are a fundamental ingredient of a cheap and chic dish such as fish and chips but do not put the hamburger inside. It would make it unnecessarily heavy and clumsy. Serve the fries separately and use the crab salad as a dressing.
As the only advice on the fish and chips burger we tell you not to abuse this sandwich so grim and fat, you know that fried food is not good for your health and also to prepare it for at least 4 people since otherwise you would throw away a lot of batter for nothing if you made only one.
How to make the fish and chips burger
4 servings
- 4 buns
- 6 ounces of cod
- 300 grams of flour
- 1 bottle of frozen beer
- 15 grams of baking soda
- 10 grams of salt
- 10 grams of pepper
- 5 large potatoes
- fry oil
For the crab salad
- 200 grams of crab meat
- 150 grams of mayonnaise
- 1 clove of garlic
- 2 drops of angostura
- 1 untreated, organic lime
- 4 cherry tomatoes
- 7 grams of salt
- 10 grams of pepper
- 35 grams of extra virgin olive oil
- 80 grams of grated carrot
- 60 grams of celery
- 70 grams of grated cucumber
- 250 grams of parsley or dill
How to make the fish and chips burger with crab salad
Let’s start immediately with the crab salad, which must rest for at least two hours in the refrigerator.
Buy the crab meat, place it in a bowl with mayonnaise, and season with the grated carrot and cucumber.
Add the juice and grated lime zest, the diced cherry tomatoes, a pinch of salt, a pinch of pepper, the coarsely chopped parsley, the celery cut into fine slices, 1 tablespoon of oil, and the garlic reduced to a paste. Mix carefully, seal and refrigerate.
Wash and peel the potatoes, cut them into sticks, and then immerse them in water and ice.
Wash the cod fillets, dab with kitchen paper, add salt and pepper, flour the fish, and place it on a plate.
Let’s move on to the batter, the most crucial part of making fish and chips. Take a large bowl and put a liter of water and ice in it. Place in a bowl for the batter and pour in the flour, then the baking soda, salt, pepper, and stir to mix the dry ingredients.
Uncork the beer and pour it into it a little at a time, stirring with a spoon, until it reaches a sticky but fluid consistency.
The batter for fish and chips is thick and foamy. It is not watery. To understand if it is of the right consistency, do a test: it’s okay if it drips slowly from the spoon. It must go down slow, lethargic.
Meanwhile, prepare the bread, cut it, and place it near a pan to heat and toast it. Put a drizzle of oil in a pan, pour a few thyme leaves, and toast the bread. If you feel greedy, use butter.
The moment of frying is approaching, for the dish’s success, it would be better to use two pots or a deep fryer to fry the potatoes separately, so you do not risk going slow with the preparation of the sandwich.
The temperature of the frying oil
Prepare a pot with two liters of oil for frying. Sunflower oil is fine. Check the oil temperature with a thermometer, which must be 170 degrees.
Take a cod fillet, dip it in the batter, cover well and dip it in the oil. Cook for a couple of minutes, then turn the fish and drain on absorbent paper.
Take the bread, slightly warm, spread a copious crab salad on top, place the fried fish on top, seal with the bread, mash to compact the fish and chip burger, put on a plate, and add a side of fried potatoes and serve the summer sandwich!
Which wine goes well with the fish and chips burger?
The dish is rich, fat, and deserves a rocky white wine that is not easily intimidated: Soave, Greco, Fiano, Pecorino, Pinot Grigio, Ribolla Gialla, and of course Prosecco, Champagne, and Franciacorta.
