The Best Fish Burger with Pale Ale Battered Haddock
- 30 minutes
- 2 people
Who needs a takeaway when you can make the ultimate in luxury fish burgers at home? Pale Ale Battered Haddock, homemade tartare sauce, crushed peas and brioche bun served with Green Isle chips. These delicious Atlantic fillets are coated in Rye River Brewing’s premium Irish craft pale ale giving the batter a light hop flavour.
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Ingredients
2 Donegal Catch Pale Ale Battered Haddock
For the tartare sauce
100 grams good quality mayonnaise
½ small shallot, finely chopped
Zest and juice ½ a lemon
2 tablespoons capers, chopped
1 gherkin, finely chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
For the pea puree
100 grams Green Isle frozen Garden Peas
Zest and juice ½ a lemon
Salt and pepper
To assemble
2 brioche buns, toasted
A few leaves butterhead lettuce
Chips, to serve
Instructions
- For the tartare sauce, mix all the ingredients together in a small bowl and season with salt and pepper to taste. Set aside.
- Cook the Donegal Catch Craft Cider Battered Haddock according to the packet instructions.
- Whilst the fish is cooking, make the pea puree by cooking the peas in boiling water for 3 - 4 minutes. Drain and then place ¾ of them into a food processor. Add the lemon zest and juice and season with salt and pepper. Pulse the peas until they are only slightly broken down - you still want to retain some texture. Stir through the whole peas and set aside.
- When the fish is cooked, spread the bottom of the brioche buns with the tartare sauce and add a few lettuce leaves. Add the cooked fish and then top the fish with the pea puree. Place the lid on top of the burgers and enjoy served with some chips and the rest of the tartare sauce.
