Cod Burger with Zucchini Fries
Galton Blackiston's crispy cod burger in a toasted milk bun with melted Monterey Jack, fresh salad, and homemade tartare sauce, served alongside golden zucchini fritters.
Ingredients
Zucchini Fries
- 2 courgettes sliced thinly on a mandolin
- Seasoned flour with sea salt pepper and smoked paprika
Cod Burger
- Japanese milk bread rolls,
- a fillet of cod from the middle of the fish brined in 10% salt solution for 20 minutes.
- A beef steak tomato peeled and slice,
- 4 slices of Monterey Jack cheese,
- A red onion peeled and sliced.
- A little gem lettuce washed.
Tartare Sauce
- 4 egg yolks
- pinch of salt
- pepper
- sugar and English mustard powder
- 200mls sunflower oil
- 150 light olive oil
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- large shallot peeled and finely chopped
- 2tbsps chopped parsley
- tarragon, dill, chervil all separated
- 2 gherkins finely diced
- 1 large red chilli finely chopped
Method
To make the tartare sauce place the egg yolks, salt, sugar, mustard and pepper into a food processor and whizz on high speed. Slowly drizzle in the oils and lemon juice.
Once thickened and emulsified take out of the bowl and add all the herbs, chilli, and gherkin. Taste. For the batter you will need seasoned gluten free self-raising flour and sparkling water lightly mixed together. Heat the fryer to 160c.
Dip the cod firstly into seasoned flour and then into the batter. Lay into the fryer and fry for 4 to 5 minutes
Take out and drain onto a j-cloth then split the bread and toast then build up the burger. Dust the courgettes in the Seasoned flour and fry quickly serve with the burger and a dollop of tartare sauce recipe.
Ingredients
Zucchini Fries
- 2 courgettes sliced thinly on a mandolin
- Seasoned flour with sea salt pepper and smoked paprika
Cod Burger
- Japanese milk bread rolls,
- a fillet of cod from the middle of the fish brined in 10% salt solution for 20 minutes.
- A beef steak tomato peeled and slice,
- 4 slices of Monterey Jack cheese,
- A red onion peeled and sliced.
- A little gem lettuce washed.
Tartare Sauce
- 4 egg yolks
- pinch of salt
- pepper
- sugar and English mustard powder
- 200mls sunflower oil
- 150 light olive oil
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- large shallot peeled and finely chopped
- 2tbsps chopped parsley
- tarragon, dill, chervil all separated
- 2 gherkins finely diced
- 1 large red chilli finely chopped
Method
To make the tartare sauce place the egg yolks, salt, sugar, mustard and pepper into a food processor and whizz on high speed. Slowly drizzle in the oils and lemon juice.
Once thickened and emulsified take out of the bowl and add all the herbs, chilli, and gherkin. Taste. For the batter you will need seasoned gluten free self-raising flour and sparkling water lightly mixed together. Heat the fryer to 160c.
Dip the cod firstly into seasoned flour and then into the batter. Lay into the fryer and fry for 4 to 5 minutes
Take out and drain onto a j-cloth then split the bread and toast then build up the burger. Dust the courgettes in the Seasoned flour and fry quickly serve with the burger and a dollop of tartare sauce recipe.
