Kimchi Fried Fish Burger
This versatile recipe works with cod, hake, haddock, pollock, ling and whiting.
SERVES
4
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
15
MINUTES
Ingredients
For the fish:
4 x 100g hake tails, skin removed
180g plain flour
150ml buttermilk
1/2 tb kimchi brine (or hot sauce)
To serve:
lettuce leaves
4x brioche buns, toasted
Kimchi tartar sauce (see recipe)
Hot sauce
For the kimchi tartar sauce:
140g mayonnaise
1 tsp Dijon mustard
1tbsp gochujang
100g kimchi, drained and finely chopped
1 small gherkin, finely chopped
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