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Curried Fish Burger

Golden curried fish fillet tucked into a brioche bun with cucumber raita and coriander chutney spilling over the sides.
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These curried fish burgers are my take on the classic fried fish sandwich, with bold Indian flavours running through every layer. The fish is dipped in a spiced beer batter that fries up golden and shatteringly crisp, while the cooling cucumber raita and vibrant coriander chutney bring freshness and heat in perfect balance. Tucked into a soft brioche bun, it’s a burger that’s indulgent yet bright, with all the crunch, creaminess and spice you could want in a single bite.

  • Author: zenak
  • Prep Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x

Ingredients

Scale

For the coriander chutney:

  • 25g fresh coriander
  • 5g fresh mint leaves (optional, or substitute with more coriander)
  • 2 garlic cloves
  • 1-2 green chillies, depending on heat preference
  • 2 tbsp Greek yoghurt
  • 1 tbsp lemon juice
  • ½ tsp cumin seeds
  • 2 tbsp water, or as needed to blend

For the cucumber raita:

  • ½ cucumber
  • 250g Greek yoghurt
  • 1 garlic clove, grated or finely minced
  • 10g fresh coriander, finely chopped
  • 4-6 sprigs mint, leaves only, thinly sliced
  • ½ tsp ground cumin

For the fish:

  • vegetable oil (or any neutral oil), for deep frying
  • 4 cod fillets (for thinner burgers) or cod loins (for thicker burgers) (any other flaky white fish will also work)
  • 4 tbsp plain flour
  • 2 tsp curry powder (mild, medium or hot)

For the beer batter:

  • 150g self-raising flour
  • 50g cornflour
  • 2 tsp curry powder (mild, medium or hot)
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 250ml fridge-cold beer

To serve:

  • 4 brioche burger buns

Instructions

  1. Start with the chutney. Blitz the coriander, mint (if using), garlic, chillies, yoghurt, lemon juice, cumin seeds and water in a blender until smooth and pourable, adding more water if needed. A food processor will work too, but it will finely chop rather than blend, so expect a much paler sauce with green flecks rather than a smooth, vivid green finish. Cover and refrigerate until needed.
  2. For the raita, grate the cucumber and wrap it in a clean tea towel. Squeeze out as much liquid as possible. Transfer to a medium mixing bowl with the yoghurt, garlic, coriander, mint and ground cumin, then season well with salt and pepper. Cover and refrigerate.
  3. Heat a large sauté pan or Dutch oven with oil to about a third of the way up. Bring to 180°C over medium-high heat. If you don’t have a thermometer, dip in the handle of a wooden spoon–the oil should bubble rapidly around it.
  4. Pat the cod dry and season with salt and pepper. Mix the plain flour and curry powder in a shallow dish, then coat the fish in the mixture.
  5. In a medium mixing bowl, whisk the self-raising flour, cornflour, curry powder, turmeric, salt and beer until just combined; a few lumps are fine. 
  6. Dip the floured cod into the batter, let the excess drip off, then fry for 4 to 5 minutes, turning once, or until golden and crisp. Drain on a wire rack or kitchen towel.
  7. Toast the brioche buns in a dry pan, then it’s time to assemble your burgers. Spread a good dollop of raita on the base of each bun, top with the fried fish, spoon over some chutney and finish with the bun lid. Serve straight away.

Notes

The chutney will keep in the fridge for 2 days, the raita for 3 to 4.

Find it online: https://zenaskitchen.com/curried-fish-burger/

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