We proudly acknowledge the Bunurong as the first people to love, live and dine on the lands on which Attica sits today.
We recognise that Aboriginal and Torres Strait Island Peoples were the first sovereign nations of Australia from time immemorial, and they never ceded this sovereignty.
Recipe: Fish and Chip Burger
Barramundi in a crisp beer batter, double-cooked chips and fingerlime tartare, all squashed into a buttered bun. Messy, a bit silly and very good.
Recipe by Ben Shewry
Published 02.10.26
Fish & Chip Burger
Fish and chips takes me straight back to being a kid: hot chips wrapped in paper, salt on your fingers, stealing chips through a hole in the paper before you even got home. This burger is my tribute to those memories, with everything squashed into a soft buttered bun and a fingerlime tartare that brings it into the present. I made it in honour of Australian Barramundi Day on 16 October. We love using farmed barramundi at Attica. It's delicious, beautifully consistent, and one of the most sustainable fish you can choose.
Ben holding his Fish and Chip Burger
Chips on the Fish and Chip Burger
Ingredients
Makes 6 fish burgers
Fish
6 x 110g barramundi fillet portions
Rice flour, for dusting
Fine salt
3 litres canola oil, for frying
Beer batter
½ cup plain flour
½ cup rice flour
½ tsp fine salt
½ tsp smoked paprika
1 tsp baking powder
Pinch of white pepper
½ cup cold lager beer
½ cup cold sparkling water
Fingerlime tartare
200g neutral oil
40g confit garlic, cooled
20g egg yolk
20g lemon juice
5g Dijon mustard
2g fine salt
1½ tbsp finely chopped dill
1 tbsp finely chopped capers
1 tbsp finely chopped gherkin
1 tbsp lemon juice
1 tbsp fingerlime pearls
Sea salt, to taste
Freshly ground black pepper, to taste
Hot chips
Canola Oil for frying
2 large Russet potatoes, or another good frying potato
Vinegar powder, to taste
Fine salt, to taste
Garnish
6 burger buns, cut in half (I used Martin’s)
3 tbsp salted butter
½ iceberg lettuce, finely shredded
6 slices cheddar cheese
2 large dill pickled cucumbers, sliced into rounds
Method
1. Preheat the oven to 120°C. Heat the canola oil in a deep fryer or large saucepan to 140°C for frying the chips.
2. To make the beer batter, place the plain flour, rice flour, salt, smoked paprika, baking powder and white pepper into a mixing bowl and whisk to combine. Add the cold lager and sparkling water and whisk until just combined. Take care not to overwork the batter. Refrigerate until required.
3. To make the fingerlime tartare, place the egg yolk, Dijon mustard, confit garlic and salt into a mixing bowl and whisk to combine. Slowly add the neutral oil while whisking continuously until all the oil has been incorporated and the aioli is thick and smooth. Add the lemon juice and whisk to combine. Taste and adjust the seasoning, if necessary.
4. Add the dill, capers, gherkin and lemon juice and mix well. Season with sea salt and freshly ground black pepper. Gently fold through the fingerlime pearls, taking care not to crush them. Refrigerate until required.
5. Peel the potatoes and cut them into approximately 1 cm-thick chips. Wash under cold running water for approximately 5 minutes to remove the excess surface starch.
6. Place the chips into a saucepan of cold, lightly salted water and bring to a simmer. Cook until tender but still holding their shape, with the edges beginning to soften. Carefully drain and refrigerate until completely cold.
7. Make sure the chips are completely dry, then fry for 4 minutes in the oil, or until the outside has begun to firm without taking on too much colour. Remove from the oil, drain well and allow to cool completely.
8. For the final fry, increase the oil temperature to 190°C. Fry the chips for approximately 5-6 minutes, or until golden brown and crisp. Drain well and season immediately with fine salt and a small amount of vinegar powder.
9. Wrap the burger buns in foil and place them into the oven for approximately 5 minutes, or until warmed through.
10. Reduce the oil temperature to 180°C. Season the rice flour with a small amount of fine salt. Lightly dust the barramundi pieces in the seasoned rice flour, shaking off any excess, then dip them into the cold beer batter. Allow the excess batter to drip off before carefully lowering the pieces of fish into the oil. Fry for approximately 3 to 4 minutes, or until golden brown and cooked through. Remove from the oil and drain on a rack.
11. Season the fish lightly with sea salt and immediately place the cheddar on top, allowing the heat from the fish to soften the cheese.
12. Remove the burger buns from the oven and unwrap them. Spread the salted butter generously over both cut sides.
13. Spread 1 tbsp of the fingerlime tartare sauce over the bottom half of the bun and add 4-5 slices of pickle on top of the tartare.
14. Place three or four hot chips over the tartare sauce, leaving a little space between them. Add a small handful of finely shredded iceberg lettuce around the chips.
15. Carefully place the battered barramundi and cheddar on top. Spread another 1 tbsp of fingerlime tartare sauce over the top half of the bun. Finish with the top half of the bun and serve immediately while the fish and chips are hot and crisp.
