Fish and Chips Burger 0

The recipe Fish and Chips Burger Kitchen Mode

• 1

  For the chips

  Cut the potatoes into very thin strips. Pop into a bowl and rinse a few times with water, draining the starchy water. After a few rinses top it up with cold water to cover the potatoes and let sit for 30 minutes. This will draw out more of the starch, making for crispier potatoes.

• 2

  Heat oven to 200ºC, gas mark 6.

• 3

  Rinse and drain the potatoes. If you’ve got one, give the potatoes a spin in a salad spinner to remove excess moisture. Tip onto a clean kitchen towel and pat dry.

• 4

  Spread the potatoes out onto a baking tray and drizzle with oil. Pop in the oven and bake for 45 minutes, stirring every 15 minutes. After 45 minutes, continue cooking and stirring in 5 minute intervals, until potatoes are browned and crisp. Season well with salt and pepper.

• 5

  For the haddock

  Set out three shallow dishes. Mix flour, ½ teaspoon fine salt, ¼ teaspoon pepper, and garlic powder in one dish. Whisk up the egg in another. And, spread breadcrumbs in the third. Line a baking tray with baking paper.

• 6

  Season fish with salt and pepper. Dredge in the flour mixture, then in egg, and lastly in breadcrumbs. Place on the prepared baking tray.

• 7

  Bake for 12-15 minutes, or until fish is cooked through and flakes easily with a fork.

• 8

  For the slaw

  Season the shredded cabbage with salt and pepper and toss with 5 tablespoons tartare sauce to coat.

• 9

  To assemble

  Top the bottom of the buns with a spoonful of slaw, a fish fillet, and a handful of chips. Spread one tablespoon tartare sauce on each top bun and pop on top to serve.

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