Recipe by Simon Walden @thetradiebbq

Ingredients Sesame Brioche Buns, toasted Gem or butter lettuce, cleaned 300g Fresh Hoki Canola oil

1To make the tartar sauce, combine mayonnaise, diced pickle and capers, chopped dill, lemon juice, Worcestershire sauce and mustard into a small bowl. Give a good mix, then season with salt and pepper. Cover and store in the fridge for 30 mins.

2Into a large bowl, add the sliced cabbages, carrot, parsley, mayonnaise, mustard, and vinegar. Mix until creamy then season with salt and pepper.

3Fill a deep pan or cast-iron skillet with half an inch of canola oil and heat to 375F / 190C. The easiest way to test if your oil is at the right temperature is to stick the end of a wooden spoon into the oil. If bubbles form around the stick and float, the oil is ready. If it bubbles too hard, the oil is too hot. Turn the temperature down, cool a bit, then recheck.

4For the batter, whisk together all the dry ingredients in a bowl, continuing to whisk, add in enough beer to create a smooth batter, and drink the rest! Slice the hoki fillets into roughly 1inch x 4inch pieces and pat dry with a paper towel. Season with salt and pepper. Dip the hoki into the batter one at a time, then place in the hot oil. Cook for 3 - 4 minutes turning once. When golden brown, drain on a wire rack and season while hot.

5To build the burger, add a heaped tablespoon of tartar sauce to the toasted bottom bun and spread out evenly (you can use more or less if you’d like). Top with 2-3 lettuce leaves, the crisp battered fish, slaw and finally the top bun. I like an extra pickle on mine. Grab with two hands and enjoy immediately. Don’t be afraid to get messy.

• 1/2 Cup mayonnaise

• 1 pickle, finely diced

• 1 Tbsp capers, finely diced

• 1 Tbsp dill, finely chopped

• 1 Tbsp lemon Juice

• 1 tsp Worcestershire sauce

• 1 tsp dijon mustard

• Salt & pepper to taste

• 1 Cup cabbage, thinly sliced

• 1 Cup red cabbage,

• thinly sliced

• 1/2 carrot, grated

• 1/2 cup of chopped, flat leaf parsley

• 1/3 cup mayonnaise

• 2 tsp dijon mustard

• 1 Tbsp apple cider vinegar

• Salt & pepper to taste

• Cup of all-purpose flour

• 1 Tbsp onion powder

• 1 Tbsp smoked paprika

• 1 Tbsp of black sesame seeds

• 320ml of cold beer

• Pinch of salt & pepper