Crispy Indian Fish Burgers

Ingredients

• 2 whiting fillets (160–200 g total)
• 1 tbsp Altos Plata Tequila (For the fish marinade)
• 1 tsp ginger (Grated or minced; amount listed separately from garlic paste)
• garlic paste (Amount not specified)
• 1 tbsp Kashmiri chilli powder (For the fish marinade)
• 1 tsp turmeric (For the fish marinade)
• 1 tsp carom seeds (ajwain) (For the fish marinade)
• 0.5 lime lime juice (Juice of half a lime)
• salt (To taste, for the fish marinade)
• 50 g gram flour (For the batter)
• 50 g gluten-free flour (or plain flour) (For the batter; plain flour is an alternative)
• 1 tbsp Kashmiri chilli powder (For the batter)
• 0.5 tsp turmeric (For the batter)
• 1 tsp carom seeds (ajwain) (For the batter)
• bicarbonate of soda (A pinch)
• salt (To taste, for the batter)
• 60 ml Altos Plata Tequila (For the batter)
• 80 ml sparkling water (Ice-cold; source gives a range of 80–100 ml)
• 50 g flour (For dusting; type not specified)
• 50 g gram flour (For dusting)
• 1 tsp Kashmiri chilli powder (For dusting)
• salt (For dusting; amount not specified)
• 1 bunch coriander (Large bunch; for green chutney sauce)
• 0.5 bunch mint (For green chutney sauce)
• 2 in ginger (Piece; for green chutney sauce)
• 2 garlic cloves (For green chutney sauce)
• 100 g Greek yogurt (For green chutney sauce)
• 2 tbsp lemon juice (For green chutney sauce)
• 1 tsp garam masala (For green chutney sauce)
• salt (To taste, for green chutney sauce)
• 1 large red onion (Thinly sliced; for pickled onions)
• 2 limes lime juice (Juice of 2 limes)
• 1 tbsp Altos Plata Tequila (For pickled onions)
• 1 tbsp caster sugar (For pickled onions)
• 1 tsp salt (For pickled onions)
• 0.25 head white cabbage (Finely shredded)
• 1 carrot (Julienned)
• 0.5 red onion (Finely sliced)
• 1 handful coriander (Chopped)
• 1 green chilli (Finely diced)
• 2 brioche burger buns (For assembly)
• 2 burger cheese slices (For assembly)
• fresh coriander leaves (For assembly; amount not specified)
• lemon wedges (For serving; amount not specified)

Steps

1. 1

   Pair the whiting fillets with the ginger, garlic paste, Kashmiri chilli powder, turmeric, carom seeds, lime juice, salt, and 1 tablespoon of Altos Plata Tequila. Coat the fish evenly, then marinate it in the refrigerator; the source does not specify a marinating duration.

2. 2

   Make the pickled onions by combining the thinly sliced red onion, juice of 2 limes, 1 tablespoon Altos Plata Tequila, caster sugar, and salt. Set aside to pickle; no duration is specified.

3. 3

   Make the green chutney burger sauce by blending the coriander, mint, ginger, garlic cloves, Greek yogurt, lemon juice, garam masala, and salt until combined. The source names the sauce and its ingredients but does not give a preparation method; blending is a minimal connective action.

4. 4

   Combine the shredded white cabbage, julienned carrot, sliced red onion, chopped coriander, and finely diced green chilli to make the slaw.

5. 5

   Mix the gram flour, gluten-free flour (or plain flour), Kashmiri chilli powder, turmeric, carom seeds, bicarbonate of soda, and salt for the batter. The transcript also mentions adding ice cubes to help make the fish crisp; the listed recipe does not specify a quantity.

6. 6

   Add the 60 ml tequila and 80–100 ml ice-cold sparkling water to the dry batter mixture and combine. Keep the batter cold; the transcript says ice cubes are used, but their amount and exactly when they are added are not specified.

7. 7

   In a separate dish, combine the flour, gram flour, Kashmiri chilli powder, and salt for dusting.

8. 8

   Coat the marinated fish pieces in the dusting mixture, then dip them in the batter. The source does not specify frying method, oil, cooking temperature, or cooking time.

9. 9

   Assemble the burgers in the brioche buns with the crispy fish, burger cheese, green chutney sauce, pickled onions, and Indian slaw. Add fresh coriander leaves and serve with lemon wedges. The exact assembly order is not specified.

Notes

The source provides ingredients and limited preparation details. It does not specify frying or cooking instructions for the fish, sauce preparation details, pickling time, or burger assembly order. Transcript mentions using ice cubes in the batter but does not give a quantity. Do not assume the fish is cooked using a particular method without further source instructions.

Nutrition per serving

• main
• burger
• fish
• Indian-inspired
• spiced
• crispy
• alcohol
• contains-gluten