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Chunky fish fillet is marinated in fermented hot sauce, battered in flour and pan-fried for the ultimate hero ingredient for this mouth-watering burger.

Prep Time

40 Minutes

Cook Time- Marinade Time

10 Minutes - Marinade 2 Hours to Overnight




2 x 100-120g fillets of fish
½ head of fennel - finely sliced
⅛ small cabbage - finely sliced
1 carrot
¼ cup hot sauce + more to serve
¼ cup mayonnaise
⅓ cup corn flour
⅓ cup plain flour
½ tsp salt
2 tbs oil for frying
2 buns, lettuce, pickles to serve


  1. Marinate fish fillets in hot sauce - ideally overnight, but a few hours is good too.
  2. Mix flours and salt ina bowl. Add fish and coat. Place on a wire rack for 20 minutes
  3. Add fish back to leftover marinade and coat again, then coat a second time in flour and return to wire rack for 20 minutes.
  4. Coat carrot, cabbage and fennel in mayonnaise and set aside.
  5. Preheat a pan with oil, fry fish approx 3-4 minutes per side, turning once.
  6. Assemble burgers with fish, lettuce, slaw, pickles, mayonnaise and more hot sauce.

This recipe has been espeically created for The Fermentalists Everyday Red Hot Sauce but any sauce with a vinegar base or high acidity works just as well.

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