Ingredients
| 1½ litres rice bran oil | |
| 400g hāpuku | |
| batter | |
| 4 buns | |
| 30g butter | |
| ¼ iceberg lettuce | |
| tartare sauce | |
| 1 lemon | |
| BATTER | |
| 100g white flour | |
| 50g rice flour | |
| 1 teaspoon baking powder | |
| 330ml beer | |
| TARTARE SAUCE | |
| ½ cup mayonnaise | |
| ⅓ cup yoghurt | |
| 3 gherkins, diced | |
| 1 shallot, diced | |
| ¼ preserved lemon, diced | |
| 2 heaped tablespoons capers, chopped | |
| zest and juice of ½ lemon | |
| 1 small handful parsley, chopped |
Instructions
| 1. | Heat the oil to 180°C in a large pot. |
| 2. | While it is heating, divide the hāpuku into portions for 4 burgers. |
| 3. | Once the oil is hot, drag the fish through the batter and gently place in the oil, dragging as it enters to ensure it doesn’t stick to the bottom of the pot. |
| 4. | While the fish is cooking – it will take about 6-8 minutes – put the buns in a warm oven for a few minutes. |
| 5. | Remove the fish from the oil when ready and place on a cooling rack to drain and cool slightly. |
| 6. | Butter the buns on both sides then build a burger with lettuce, then fish, then a generous spoonful of tartare and a squeeze of lemon. |
| 7. | BATTER |
| 8. | Sift the flours and baking powder into a bowl. |
| 9. | While gently whisking, pour in the beer to give a smooth batter. |
| 10. | TARTARE SAUCE |
| 11. | Put all ingredients in a bowl and mix thoroughly. |
| 12. | This is always best when done the day before so the flavours can meld. |
Food styling, recipes and photography Will Bowman & Jane Lyons
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