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Fish & chip burgers with chip-shop curry mayo

Fish & chip burger with chip-shop curry mayo and gherkins on the side

Fish & chip burgers with chip-shop curry mayo

Name: Fish & chip burgers with chip-shop curry mayo
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 2
Ingredients: 2 medium potatoes; sunflower oil for deep-frying; 2 thick , skinless cod, pollock or haddock fillets (about 125g each); 2 burger buns split; a few lettuce leaves (round lettuce works well); malt vinegar to serve; 4 tbsp mayonnaise; 1 tbsp mango chutney; ½ tsp medium curry powder; 1 small gherkin or 4 cornichons, finely chopped, plus extra to serve, and a splash of brine from the jar; 50g self-raising flour plus extra for dusting; 1 tbsp cornflour; small pinch of ground turmeric; small pinch of curry powder; 100ml cold lager or sparkling water

Cassie Best

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Serves 2

More effort

Prep: 25 mins

Cook: 25 mins

A star rating of 5 out of 5.4 ratingsRate

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Roll a seaside supper and takeaway tea into one indulgent burger. Beer-battered fish, shoestring fries and tangy chip-shop curry mayo are piled into soft buns

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Ingredients

Nutrition

Units:

MetricUS

2 medium potatoes
sunflower oil

for deep-frying
2 thick , skinless cod, pollock or haddock fillets

(about 125g each)
2 burger buns

split
a few lettuce leaves

(round lettuce works well)
malt vinegar

to serve

For the chip-shop curry mayo

4 tbsp mayonnaise
1 tbsp mango chutney
½ tsp medium curry powder
1 small gherkin

or 4 cornichons, finely chopped, plus extra to serve, and a splash of brine from the jar

For the batter

50g self-raising flour

plus extra for dusting
1 tbsp cornflour
small pinch of ground turmeric
small pinch of curry powder
100ml cold lager

or sparkling water

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Nutrition: Per serving

kcal1128
fat57g
saturates6g
carbs112g
sugars7g
fibre8g
protein38g
salt2.22g

Method

step 1

Cut the potatoes into fine matchsticks – a mandoline with a julienne attachment works well, but you can use a sharp knife (there’s no need to peel them first). Put the potatoes in a large bowl, cover with cold water and swish to remove some of the starch. Drain, rinse and drain again, then pat dry using a clean tea towel.
step 2

Stir all the ingredients for the curry mayo together, along with a splash of the gherkin brine to loosen slightly, if needed. Set aside.
step 3

Line a baking tray or large plate with kitchen paper. Fill a large, deep saucepan no more than halfway up with oil and heat over a medium heat to 170C – keep a lid nearby in case of any oil spluttering. When the oil is hot, fry the potatoes in batches for 3-4 mins each, stirring occasionally until crisp and golden. Avoid overcrowding the pan, as the oil will bubble up too much. Lift the fries out onto the tray using a slotted spoon and leave to drain, and season with salt while still hot. Repeat until all the fries are cooked.
step 4

Whisk the batter ingredients together until smooth. Pat the fish fillets dry, then season lightly and dust with flour. Dip each fillet into the batter, letting any excess drip away, then carefully lower into the hot oil. Drizzle a little extra batter around the edges for lacy, extra-crisp scraps, if you like. Fry for 4-5 mins until the fish is deeply golden and crisp. Lift out onto the tray to drain.
step 5

Toast the cut sides of the burger buns under a grill or in a dry pan until lightly golden. Spread a generous spoonful of the curry mayo over the bases, then top with the lettuce leaves, hot battered fish, a handful of shoestring fries and good splash of malt vinegar before adding the bun tops. Serve with extra fries, gherkins and more curry mayo on the side.

Recipe tip

Extra batter? Boost the flavour with curry powder and nigella seeds, then use it to coat onion rings before deep-frying them to serve alongside.

Recipe from Good Food magazine, August 2026

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