500ml sunflower oil, for deep-frying
3-4 fish filets (e.g cod or snapper would work well)
½ cup rice flour
4 burger buns
8 crispy lettuce leaves (I used cos lettuce)
Crispy IPA Batter
¾ cup plain flour
¼ cup rice flour
1 ¼ tsp baking powder
Good pinch salt
1 cup ice-cold IPA beer (or lager)
For the tartare sauce, mix all ingredients together, season to taste with salt and pepper and set aside.
Dredge fish fillets in rice flour, season with sea salt and set aside.
To make the batter, tip both flours and salt into a bowl, then pour over the beer.
Mix quickly until just combined with the consistency of double cream – don’t over-beat (a few lumps are fine). Use immediately as you want it cold.
Heat the oil in a large wide pan, approximately two-thirds full. The oil is hot enough when a drizzle of batter crisps in less than a minute.
Working quickly, dredge thfillets in batches and Fry each fillet for about 4 minutes, turning once, until deep golden and crisp. Carefully lift onto a plate lined with a paper towel to drain.
To assemble the burgers, warm the rolls then split each in half and spread both the top and bottom generously with the tartare sauce. Place lettuce on the bottom half, and then a fish fillet. Serve straightaway.