Fillet O’ Fish Shop Burger

Fillet O’ Fish Shop Burger

Inspired by Fish Shop, Dublin, Ireland

Fillet O’ Fish Shop Burger | http://saltandwind.com On the second season of Off Menu, we stopped in Dublin and it was my first time visiting Ireland. My family is of Irish descent so I went for it: pints of Gu...
Cuisine
Ingredients
16
Hands-On Time
20 minutes
Total Time
30 minutes
Yield
4 sandwiches
Servings
4
Fillet O’ Fish Shop Burger | http://saltandwind.com
Skill
Intermediate
Course
Dinner, Lunch, Main, Sandwich
Cuisine
American, Irish
Ingredients
16
Hands-On Time
20 minutes
Total Time
30 minutes
Yield
4 sandwiches
Servings
4
Fillet O’ Fish Shop Burger | http://saltandwind.com

On the second season of Off Menu, we stopped in Dublin and it was my first time visiting Ireland. My family is of Irish descent so I went for it: pints of Guinness, learned to jig, and hunted down the city’s best fish and chips. My consensus? Nothing compares to the fish and chips at Fish Shop.

Okay, you might think more England than Ireland when you think of fish and chips but this place will change your mind. Fish Shop is a thimble-sized independent shop committed to serving sustainably-raised, top-quality local fish. Their menu is simple — everything revolves around fish and chips — but we fell for this fish sandwich that’s everything you want from great fried fish (perfectly cooked fish in a shatteringly crisp crust) but fancified with the addition of a fennel-apple slaw, an aioli, and a toasted brioche bun. Here is my take on their recipe.

Ingredients

  • 2 garlic cloves

    grated on a Microplane

  • 1 3/4 teaspoons kosher salt

    divided plus more for the slaw, and seasoning the fish

  • 1/2 cup good-quality mayonnaise
  • 2 tablespoons extra-virgin olive oil

    plus more for drizzling on slaw

  • Juice of 1 lemon

    divided

  • Freshly ground black pepper
  • 1 medium fennel bulbs

    fronds trimmed, halved, and core trimmed

  • 1 medium Fuji apple

    or Pink Lady apple, cored and halved

  • 12 medium fresh mint leaves

    torn just before using

  • 3/4 cup unbleached all-purpose flour

    or rice flour

  • 1 1/2 teaspoons baking powder
  • 1 cup chilled lager beer
  • 1 pound cod

     or another firm, flaky fish like hake, haddock, or perch, cut into 4 pieces

  • 1/2 cup cornstarch
  • brioche burger buns

    for serving

  • Boston or Bibb lettuce

    for serving

Instructions

For the mayo: Mash garlic with 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and half of the lemon juice. Season to taste with coarse salt and pepper. (Can be done up to 1 day ahead.)

For the slaw: Using a mandolin or very sharp knife, slice the apples and fennel paper thin. Add half of the lemon juice, a squeeze of olive oil, and season with a pinch of each salt and pepper. Toss to coat and refrigerate until ready to use. Just before using, mix in the mint, taste and adjust seasoning as needed.

For the fish: Whisk together the flour, 1 1/2 teaspoons of salt, baking powder, and beer and set aside to chill at least 10 minutes and up to 1 hour. When ready, place oil in a heavy-bottomed pot and heat over medium high heat to 365°F.  Meanwhile, pat the fish dry and season all over with a pinch of salt. Place fish into the cornstarch, turn to coat, and shake away excess cornstarch.

When the oil is ready, dip the fish into the batter and let the excess drip off. Place fish into the oil (you may have to do this two pieces at a time), turn every few minutes to ensure even cooking, and cook until it’s golden brown and cooked through, about 5 minutes. Remove fish with a slotted spoon then place on a paper towel-lined plate to drain and sprinkle immediately with salt.

To assemble, spread the garlic mayonnaise across the bottom half of each brioche bun. Divide slaw among the brioche buns, top each with a fish fillet and a leaf of lettuce, close the sandwich and serve. 

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/435-fillet-o-fish-shop-burger-recipe

Comments