Kimchi Fried Fish Burger

Method

1. For the fish:

2. Pre-heat a deep fat fryer to 180°C.

3. In a medium mixing bowl add the plain flour and fine sea salt and combine.

4. In another mixing bowl, add the buttermilk and the kimchi brine and mix well.

5. Add 1tbsp of the buttermilk and kimchi brine mix to the flour and mix through forming little clumps throughout the flour mix. This will result in a crispier and crunchier coating on the fish.

6. Working in batches, add the tails to the flour mix and coat. Shake off any excess flour mix and then dip in the buttermilk and kimchi brine mixture. Drain off the excess liquid and return once more to the flour mixture, coat well and shake off excess flour. Transfer the fish to a plate or tray ready for frying. Fry immediately once coated.

7. Depending on the size of your fryer work in batches when frying the fish. Fry for 3 and a half minutes at 180°C or until each piece is golden brown.

8. Drain on kitchen paper, sprinkle with sea salt, and add a little hot sauce.

9. Build your burgers with a little kimchi tartar sauce on the base of each bun, followed by the lettuce, fried hake and another dollop of kimchi tartar sauce on top.

10. For the sauce:

11. Strain the kimchi and reserve the brine.

12. In a small bowl add the chopped kimchi, gherkin, mustard, gochujang, and mayonnaise. Mix well and set aside. This will keep for three days.