Beer Battered Fish Burgers w/ Garlic Herb Mayo October 5, 2026
Crispy, golden beer-battered fish loaded into toasted buns with fresh salad and a zesty homemade herb mayo. A delicious seafood twist on the classic burger! Check out the original Chelsea Winter recipe here.
Ingredients
For the fish
- 3–4 large tarakihi or snapper fillets, skin and bones removed
- 1½ cups self-raising flour
- 1 egg, lightly beaten
- 1 bottle chilled beer
- Salt and pepper, to taste
- Neutral oil, such as grapeseed or rice bran oil, for frying
- 4–6 burger buns
For the herb mayo
- ½ cup mayonnaise
- ¼ tsp cayenne pepper
- 1 tbsp capers, drained
- 1 spring onion, finely chopped
- 1 large garlic clove, crushed
- 2 tsp lemon juice
- Zest of 1 lemon
- ⅓ cup finely chopped fresh herbs, such as parsley, dill, chives, coriander or basil
- Salt and pepper, to taste
To assemble
- Lettuce
- Cucumber
- Red onion
- Avocado
- Snow peas, optional
- Butter, for toasting the buns
Method
1. Make the beer batter
Place the flour in a large bowl. Add the beaten egg and stir to combine. Gradually whisk in the chilled beer until you have a mostly smooth batter. A few small lumps are fine and will help create a light, crispy texture. Season with salt and pepper, cover and refrigerate for 30 minutes.
2. Make the herb mayo
Combine the mayonnaise, cayenne pepper, capers, spring onion, garlic, lemon juice, lemon zest and fresh herbs in a bowl. Stir well, then season to taste with salt and pepper. Set aside.
3. Heat the oil
Pour enough oil into a large saucepan to reach a depth of 2–3cm. Heat over medium-high heat to approximately 190°C. To test the oil, drop in a small cube of bread — it should turn golden brown within 10–15 seconds.
4. Batter and fry the fish
Cut the fish fillets to fit the burger buns and season with salt and pepper. Working in batches, dip the fish into the batter, allowing any excess to drip off. Carefully place into the hot oil and fry for a couple of minutes on each side, or until golden brown and cooked through.
Transfer the cooked fish to a plate lined with paper towels. Repeat with the remaining fish, reheating the oil between batches as needed.
5. Assemble the burgers
Halve and butter the burger buns, then toast under the grill until lightly golden. Layer with lettuce, red onion, cucumber, avocado and snow peas, then add the crispy fish and a generous dollop of herb mayo.