Greek Fish Burger With Spicy Chips and Tartar Sauce

This burger recipe was inspired by the ocean and how we, as South Africans, enjoy the classic combination of fish and chips! It consists of a traditional Greek salsa that is perfect with the crisp fried seafood and creamy tartar sauce. To add a bit of a local twist to this Mediterranean-inspired burger it is served with some spicy Cape-Malay chips. It’s the perfect recipe for lunchboxes, picnics, quick weekday dinners and lazy weekend family get-togethers.

 

Serves 4

 

Difficulty: Easy

Preparation time: 40 minutes

Cooking time: 20 minutes

 

TARTAR SAUCE INGREDIENTS:

45ml (3 tbsp) capers, finely chopped

5 (20g) anchovies, finely chopped

10ml (2 tsp) lemon juice

125ml (½ cup) French-style mayonnaise

30ml (2 tbsp) apricot chutney

¼ (40g) medium red onion, finely chopped

2 (20g) gherkins, finely chopped

 

GREEK SALSA INGREDIENTS:

¼ (50g) large cucumber, finely chopped

5 (50g) cherry tomatoes, finely chopped

¼ (40g) medium red onion, finely chopped

30ml (2 tbsp) feta, finely chopped

30ml (2 tbsp) Kalamata olives, pitted and finely chopped

¼ (20g) medium green pepper, finely chopped

1 (150g) medium avocado, finely chopped

15ml (1 tbsp) lime juice

salt and pepper

 

CHIPS:

sunflower oil, for deep-frying

30ml (2 tbsp) medium curry spice

2 (250g) large potatoes

 

TO SERVE:

400g Pescanova crumbed formed strips

4 sesame burger buns, toasted

250ml (1 cup) cos lettuce, shredded

handful basil leaves, to garnish

8 lime wedges

 

  1. Pre-heat the oven to 200°C.
  2. For the tartar sauce, whisk all of the ingredients together and refrigerate until needed.
  3. For the Greek salsa, combine all of the ingredients and season to taste. Refrigerate until needed.
  4. For the chips, heat the oil for deep-frying to 180°C. Toast the curry spice in a dry pan, 1 minute, and set aside. Cut the potatoes into thin chips, leaving the skins on. Deep-fry the chips until golden and crisp, 5 minutes.  Drain on kitchen paper. Season the hot chips with the toasted curry spice and salt.
  5. To serve, deep-fry the crumbed formed strips until golden, 5 minutes. Drain on kitchen paper.
  6. Assemble the burgers by placing a dollop of tartar sauce on the base of each bun followed by some shredded lettuce, the crumbed strips and salsa. Scatter some basil on top and serve the burgers with the chips and lime wedges on the side.

TIP: This burger can be transformed into an authentic Greek pita by placing the fish, salsa and tartar sauce into a toasted pita pocket – perfect for eating on the go.

Wine pairing: Chenin Blanc, Stellenbosch region

 

Recipe and image by: Nické Spies

Wine pairing by: Cameron Bishop