Fish burger on raisin brioche bun

• 1 cup (250 ml) mayonnaise
• ¼ cup (60 ml) sweet relish
• ¼ cup (60 ml) capers, finely chopped
• ¼ cup (60 ml) shallots, finely chopped
• 2 tsp (10 ml) Dijon mustard
• 1 tbsp (15 ml) lemon juice
• 2 tbsp (30 ml) fresh dill, finely chopped
• Salt and freshly ground pepper

• 1 ¼ cup (310 ml) warm milk
• 3 tbsp (45 ml) sugar
• 2 tbsp (30 ml) instant yeast
• ⅓ cup (80 ml) salted butter, melted
• 1 large egg
• 3 ¼ cups (810 ml) unbleached all-purpose flour, plus extra for kneading
• ½ cup (125 ml) raisins
• 1 tsp (5 ml) cinnamon, plus extra for garnish
• A good pinch of salt
• 1 beaten egg

• Vegetable oil (for frying)
• ¾ cup (190 ml) all-purpose flour
• ½ cup (125 ml) tempura mix
• 1 ¼ cup (310 ml) Unibroue Blonde de Chambly beer (or another strong blonde beer)
• 1 tsp (5 ml) dried thyme
• Salt and freshly ground pepper

• All-purpose flour
• 800 g (1 ¾ lb) firm white fish (haddock, tilapia) in small thin fillets
• Boston lettuce
• Swiss cheese slices

• Preheat oven to 220°C (425°F).

Tartar sauce

• In a small bowl, mix all tartar sauce ingredients and refrigerate.

Raisin brioche buns

• In a large bowl, combine milk, sugar, yeast, butter and egg. Mix well with a whisk to completely dissolve the yeast.
• Add flour, raisins, cinnamon and salt, then mix well to obtain a dough. Transfer to a well-floured work surface and knead for 5 minutes, adding flour a little at a time, until the dough no longer sticks to your hands.
• Cover a large baking sheet with parchment paper. Divide the dough into 8 pieces and form round balls. Place the balls on the sheet, cover with plastic wrap and let rest for 10 minutes.
• Remove plastic wrap, brush the tops of the balls with beaten egg and lightly sprinkle with cinnamon.
• Bake for 10 to 12 minutes or until the buns are golden brown on top. Remove from oven and let rest a few minutes before cutting in half.

Batter

• In a large saucepan (or deep fryer), pour vegetable oil to a height of 8 cm (3 in) and heat until it reaches 180°C (350°F).
• In a large bowl, mix the batter ingredients. If the mixture is too thick, add a little beer. Set aside.
• Preheat oven to 100°C (200°F).

Fish burgers

• Spread 1 cup (250 ml) of flour in a large shallow dish. Coat the fish fillets on both sides to coat well.
• Then dip the fish fillets in the batter and remove excess by lightly rubbing them on the edge of the bowl. Immediately place the fish fillets in the hot oil, a small amount at a time, and fry for 6 to 8 minutes or until golden brown. Repeat for the other fillets as they are coated with batter. (It’s best to wait for the oil temperature to return to 180°C / 350°F between each cooking to prevent the fish from sinking to the bottom of the oil bath.)
• Place the fried fillets on paper towel to remove excess fat. Put a rack on a baking sheet, place the fish fillets on it and keep warm in the oven.
• To assemble these crazy burgers, spread a generous amount of tartar sauce on the bottom and top halves of the buns, then garnish with a few lettuce leaves. Add a slice of Swiss cheese, a few crispy fish fillets and close the burgers. Good luck not getting messy!