Japanese Katsu Tempura Fish Burger

Serves 4

Time 30 minutes

Ingredients

4 flathead fillets

½ cup cornflour

½ cup plain flour, plus extra for dusting

1 egg, beaten

¾ cup cold soda water

Oil, for shallow frying (about 4 cups canola)

4 milk burger buns

½ red onion, finely sliced

2 cups iceberg lettuce, finely shredded

½ cup Kewpie mayo

1 tbsp dill, finely chopped

Katsu sauce

Salt

Method

Heat oil in a pot or pan over medium heat to 180°C. In a large bowl, add cornflour, plain flour, egg and soda water, whisking until smooth.

Dust the fish fillets lightly in extra plain flour, then dip them into the batter. Gently lower the fillets into the hot oil and cook for about 4-5 minutes, turning halfway. Remove onto a tray lined with paper towel and sprinkle with salt.

Mix the Kewpie mayo and dill together in a small bowl.

To build the burgers, slice the buns open and spread the dill mayo onto the bottom bun. Top with shredded lettuce, red onion and a tempura fish fillet. Spoon over some katsu sauce, place the top bun on and serve.