Beer Battered Fish Burgers

Beer battered fish burgers with gochujang mayo & kimchi slaw

This is my take on a Korean-inspired burger. I used butterfish for this recipe, but feel free to use any suitable white fish such as snapper, gurnard, blue cod etc.

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If you haven’t heard of gochujang, it’s a red chilli paste that has a funky savoury and sweet flavour. It is very popular in Korean cooking and very versatile in the kitchen. You can find it in the Asian section of most supermarkets. If you can’t get your hands on some, you can substitute with sriracha sauce.


Beer battered fish:

4 fish fillets

1 bottle cold beer (ideally a lager)

1 & 1/2 cups plain flour

1 Tbsp paprika

1/2 tsp salt

Plenty of cracked black pepper

Oil for frying

Gochujang mayo:

1/2 cup Japanese mayo

1 Tbsp gochujang paste

Kimchi slaw:

1 cup finely chopped cabbage

1 cup kimchi (store bought)

2 spring onions, sliced

1/4 cup Japanese mayo

1 tsp gochujang paste

1 Tbsp sesame oil 

1/2 tsp minced garlic

1/2 tsp minced ginger

Squeeze of honey

To serve:

4 x burger buns

Sliced cucumber


For the burger sauce, mix together the Japanese mayo and gochujang paste. Set aside.

For the kimchi slaw, mix together the Japanese mayo, gochujang paste, sesame oil, minced garlic, minced ginger and squeeze of honey. Place cabbage and kimchi into a bowl and mix well with the dressing.

Pat fish dry, and then mix together beer batter ingredients. Dip fish into beer batter, let excess batter drip off then fry in oil until golden. Drain and set aside.

To assemble burgers, lightly toast your burger buns. Place the kimchi slaw on the base, then add the sliced cucumbers, beer-battered fish, gochujang mayo, and the bun lid.


Recipe Notes* 

Make sure to use the beer batter immediately! Do not make it ahead of time otherwise you won’t get a crunchy batter. You can substitute Japanese mayo for regular mayo.

August 2022 - Kaelah James
New Zealand Fishing News Magazine.
Copyright: NZ Fishing Media Ltd.
Re-publishing elsewhere is prohibited

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