Black bun fish and chips burger
Fish second courses
Getting creative when it comes to burgers can be tricky because it’s so much you can do. It’s like with everything else in my life: Whenever I am presented with too many options, pushing the creative boundaries AND making sense out of the end result is somehow….impossible. <br /> <br />Luckily I have a wife that makes sense of it all. All we wanted to do this week was to blow some minds. Especially since we had a friend from Stockholm visiting us, the pressure was definitely on. I had played with the thought of fish and chips, and the first debate was whether or not it was considered hand food. “Well, if it isn’t – lets make it hand food”, was my only argument. And while we did find a way to do it, surely we’ll make it and post it one day, the creative process did not stop until we made a burgerized version of this. Yes, burgerize – is this officially a new term as of now? <br /> <br />We had only come across a lot of variations of fish sandwiches and filet o’ fish-style burgers on the web, and especially none where they used traditional, British fish and chips batter. So we went to our local beer store and asked for the best beer to use. The Premium Spitfire Kentish Ale was recommended, which ultimately produced a lovely, light batter. <br /> <br />But the bread was something we saw as key to make this extra interesting. A year ago we had made some delicious black ravioli with squid ink, and we immediately thought of this for the bread. <br /> <br />Adding the traditional soft potato chips in the burger didn’t work because of the texture and the feel when you bite into it. We wanted something crispy when you took a bite into the burger, so the perfect answer to that was crispy, American chips. Or crisps, as the Brits would call it. The avocado lime aioli gave the burger an extra kick of flavor, which will have you drooling. At least our Swedish friend was.
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