Crispy Whiting Burger with Chilli Mayo

Name: Crispy Whiting Burger with Chilli Mayo
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: Serves 2
Ingredients: 300 g (2-4) fresh skinned whiting fillets (any white fish such as pollock, cod, haddock or hake also works); 60 ml very cold sparkling water; Pinch of black pepper; Pinch of salt; 55 g cornflour; 20 g plain flour, plus extra for dusting; ½ lime, zested and juiced; 1 tbsp chilli oil; 2 tbsp mayonnaise; Vegetable oil (enough to cook the fish in a wok or deep pan); Lettuce leaves; 2 burger baps

Preparation info

Serves
2

Difficulty
Medium
Ready in
20 min

Appears in

For The Love Of The Sea

By Jenny Jefferies

Published 2021

About

A super easy, fresh and tasty fish burger. It doesn’t have to be made with whiting but it’s a very sustainable fish that’s easy to catch. This is my wife Andrea’s recipe as she usually whips up a great dish with whatever I bring home from a day at sea. — Rob Edlin

Ingredients

300 g (2-4) fresh skinned whiting fillets (any white fish such as pollock, cod, haddock or hake also works)

Fish course
Pescatarian

Method

To prepare the fish

If you have fillets with skins on, remove them before cooking. Cut each fillet into evenly-sized pieces so they are just long enough to poke out from the burger bap. Ideally, have two or three of them for each burger.

To make the batter

Mix the flours together with the salt and pepper