Ingredients
- 500mL water
- 2 cups self-raising flour
- 15mL (1 tbsp) malt vinegar
- 0.3g baking powder
- 0.3g turmeric
- Pinch of salt
- 1.25kg blue cod
- Neutral flavoured oil, (canola or vegetable)
- Burger filling Ingredients:
- 10-12 hamburger buns
- 3-4 tomatoes, freshly sliced
- 10-12 cheese slices of your choice
- 2 red onions, peeled and thinly sliced
- Tartare sauce
- Aioli
- Salt and pepper, to taste
Method
Method
Cut the blue cod into small to medium bite- sized pieces. Add at least 5cm of oil to a large saucepan or fryer. Heat until it reaches 180oC.
While the oil is heating, thoroughly mix the batter ingredients together. Dust the fish in flour, shaking off any excess. Carefully lower the fillets into the oil, dragging backwards and forwards for a few seconds to seal the batter, then let go. Cook the fish until golden, approximately five minutes. Using a slotted spoon, carefully lift the fish out of the oil and drain on paper towels.
To assemble the burgers, toast the inside of each hamburger bun under a grill. Smear tartare on the bottom bun, add cheese, onion, battered blue cod (approx. three pieces), lettuce and tomato, then smear the inside top of the bun with aioli. Season with salt and pepper to taste.
Species used in this recipe
Blue cod Mãori Name: Rāwaru
Blue cod belong to the Pinguipedidae family (sandperches, weevers).