Japanese Katsu Tempura Fish Burger
Recipe by Tim Bone, Featured on Good Chef Bad Chef
Serves 4 | 
Prep 15 minutes | 
Cook 10 minutes 
Ingredients:
- 4 flat head 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 mayo
- 1 tbsp dill, finely chopped
- 210ml AYAM™ Japanese Katsu Sauce
- Salt, to taste
- Serve with steamed rice
Method:
- Heat oil in a pot or pan over medium heat to 180°C. In a large bowl, add corn flour, 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 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.
Tips: Substitute prawns for chicken, tofu, or extra vegetables.
