This burger encapsulates all the essentials: crisp beer-battered fish, tart tartar sauce, minted lemon-flavored pea pods and homemade fried chips for extra potato crunch (you can also use store-bought ones and save a step). The highlight of the dish is the crispy, golden beer batter and the beautifully steamed fish. I used environmentally caught plaice, but the recipe works for any white fish. If you don't want to add alcohol to the batter, you can use sparkling water, which still creates a light crispness. The leftover oil can be reused: just let it cool, strain it, and store it in an airtight container. Reuse the strained oil until it looks dark and cloudy or smells funny!
Ingredients for two people: 200g fillet of plaice, ¼ head of lettuce, 2 cherry radishes, 200g potatoes, 15g capers, 40g pickles, ¼ red onion, 20g dill, 50g mayonnaise, 50g French whipped cream, ¼ tsp Dijon mustard, 3 tsp lemon juice, 1 tsp cucumber juice, 80g flour, 20g cornstarch, ½ tsp baking powder, ½ tsp salt, 20ml vodka, 100ml Pilsner, 200g peas (frozen), 30g butter, 15g mint, 2 hamburger buns, salt, black pepper, vegetable oil (for frying)
Dry the flounder steaks with kitchen paper towels, season with salt and place in the fridge. Thinly slice the cabbage lettuce and cherry radish and transfer to the fridge. Use a vegetable slicer to thinly slice the potatoes. Place them in a bowl of cold water and set aside. Finely chop the capers, pickles and scallions and place them in a bowl. Pick and finely chop the dill leaves and add them to the bowl. Add the mayonnaise, the French whipped cream, the Dijon mustard, some of the lemon juice and all the chutney juice and mix well. Season with salt and pepper and put in the refrigerator.
Combine some of the flour, cornstarch, baking powder and salt in a bowl and add pepper to taste. Mix completely, then stir in the vodka and beer until the batter is smooth and some lumps are OK. Place in the refrigerator to rise for about 30 minutes.
Place frozen peas in a long-handled pot, add a small amount of water, and bring to a boil over medium heat. Cover and steam for about 4 minutes. Remove from heat, add butter, mint, remaining lemon juice, season with salt and pepper, and mash gently.
Heat the oil in a pan to about 180°C. Remove the potato slices from the water and dry them thoroughly with kitchen paper towels. Add to the oil and fry until golden and crispy, about 2 minutes, then transfer to a paper towel-lined plate and season with salt. Remove the batter and fish from the refrigerator and pat the fish dry with paper towels. Add the remaining flour to a shallow dish and season generously with salt and pepper. Coat the fish in the flour, then in the beer batter, shaking off any excess. Carefully place the fillets in the oil and repeat the step-by-step process with the second fillet. Fry each fillet for about 4 minutes, flipping halfway through. Remove fillets and pat dry with paper towels.
Lightly toast the burgers. To assemble the burger, spread the battered peas on the bottom of the bun, then layer the cherry turnips, shredded lettuce, fish, tartar sauce and fries on top. Enjoy!
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