Fish Burger

Recipe makes 4 fish burgers

Ingredients:

For the cabbage and corn slaw:

- 1/2 head purple cabbage, shredded

- 6 pickled jalapeno slices, diced

- 1 260g can of corn, drained

- Juice of 1/2 a lime

- 1tbsp honey

- 10g coriander, finely chopped

- 1 tub of greek yogurt, 150g (or replace with mayonnaise)

For the guacamole:

- 1 red onion, diced

- 2 large tomatoes (or about 6 small tomatoes), diced

- 4 avocadoes

- 10g coriander, finely chopped

- 3 tsp cumin

- 6 pickled jalapeno slices, diced

- Juice of 1/2 a lime

- 1 tbsp olive oil

For the fish:

- 4 slices cod

- 1 1/4 cup flour

- 1 tbsp garlic powder

- 2 tsp cayenne

- 2 tsp white pepper

- 1 egg

- 1 can beer

For the burger:

- 4 brioche burger buns, toasted

- Chipotle mayo (optional)

- 1 lemon, sliced into wedges (onto the fish)

Instructions:

- To make the slaw, combine all the ingredients in a bowl and mix. Season with salt and pepper.

- For the guacamole, salt your diced tomatoes and leave in a strainer to drain for about 10 minutes to release water. Smash your avocadoes in a bowl and add the rest of the ingredients with a drizzle of olive oil. Salt and pepper to taste.

- Season the fish with salt and let it come to room temperature. Whisk together the dry ingredients, then whisk in one egg and a beer. Fill a separate bowl with flour.

- Heat enough oil in a pot to cover the fish. When it reaches 185C, dip your fish into the flour, shake to remove excess, then dip into the wet batter. Slide into the oil. Fry for 5 minutes or until golden brown before draining on a paper towel. Repeat with the remaining pieces of fish.

- Slice the burger buns and toast on a pan. Layer with chipotle mayo, guacamole, and top with your fish, squeezing lemon juice on top. Top with the slaw and the other half of your burger bun.