Beer batter fish burgers

Name: Beer batter fish burgers
Cuisine: European, British
Ingredients: 150ml smoked tofu; Half sheet of nori (powdered); 1 tsp miso; 1 tbsp nutritional yeast; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tbsp pickle juice (1/2 lemon, zest and juice); 50g drained artichokes; Dill; 2 tbsp potato starch; Salt; Pepper; 60g flour (more if needed); 1 tsp spice paprika; 150ml beer; Salt; Pepper; 500ml neutral oil for deep frying; 4 tbsp mayo; 1 tsp chopped dill; 1 tsp chopped capers; 1 tbsp chopped pickles; 1 tsp pickle juice; Salt; Pepper

7 steps

Updated at: Mon, 04 Sep 2023 03:32:43 GMT

Ingredients

2 servings

150mlsmoked tofu

0.5 sheetnori

powdered

1 tspmiso

1 Tbspnutritional yeast

½ tspgarlic powder

½ tsponion powder

½ Tbsppickle juice

1/2 lemon, zest and juice

50gartichokes

drained

dill

2 Tbsppotato starch

salt

pepper

Batter

60gflour

more if needed

1 tspspice paprika

150mlbeer

Tar tartar sauce

4 Tbspmayo

1 tspdill

chopped

1 tspcapers

chopped

1 Tbsppickles

chopped

1 tsppickle juice

salt

pepper

Instructions

Step 1

Crumble the tofu and mix with the rest of the patty ingredients, except for the starch. Remember the lemon zest and juice. Then add potato starch and mix again.

Step 2

Form two parties and place them into the freezer, on a baking paper. Freeze overnight.

Step 3

Make tartar sauce

Step 4

Preheat oil to 180°c

Step 5

Lightly dust parties with flour. Make beer batter, by combining the dry ingredients. Then whisk in the beer.

Step 6

Dio frozen patties into beer batter. Then straight into hot oil. Fry for 5-6,min until golden brown.

Step 7

Serve with brioche buns, pickles, tartar sauce and spinach