What's the catch of the day? Mouthwatering crisp fish burgers, that's what! Spread with a tangy caper dressing for a delightfully refreshing zing.
Prep Time 20 minutes
Cooking Time 15 minutes
For the caper mayo
1/2 cup mayonnaise
2 1/2 tablespoons capers, chopped
1 tablespoon chopped white onions
2 tablespoons lemon juice
3/4 teaspoon cayenne pepper
salt and white pepper to taste
For the batter
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
3/4 cup cold beer
1/2 cup cold water
For the fish patty
450 grams boneless white fish fillet
(cream dory, lapu-lapu, labahita),
sliced into 3-inch lengths
1 teaspoon salt
1/2 teaspoon pepper
oil for deep-frying
6 hamburger buns, split, buttered, and toasted
4 lettuce leaves, shredded
12 tomato slices, from 2 to 3 tomatoes
potato wedges, to serve (optional)
1 Make the caper mayo: Combine all the ingredients and mix well. Chill until ready to use.
2 Make the batter: In a large bowl, mix all the dry ingredients together. Whisk in beer and water until batter becomes smooth. Refrigerate for 15 minutes.
3 Make the fish patty: Pat fish dry; season with salt and pepper. Dip fish one at a time in cold batter then deep-fry, working in small batches, until golden and crisp, about 3 to 4 minutes. Drain on paper towels.
4 To assemble, spread caper mayo on the bottom half of the toasted hamburge buns. Arrange shredded lettuce and two slices of tomatoes per bun. Place friend fish on top and spread additional caper mayo. Cover with top half of the bun. Serve with potato wedges, if desired.
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Photography by Miguel Nacianceno | Styling by Rachelle Santos
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