Serves: 4
Prep time: 20 min
Cook time: 20min

Ingredients
2 pickles, diced small
1 shallot, finely diced
small handful of capers, rinsed
small bunch dill, chopped
1 cup mayonnaise
zest of a lemon
1/3 head iceberg, finely sliced
1 cup tempura flour
1/2 can ice cold beer
4 pieces white fleshed fish (I used snapper)
oil for frying (I used peanut)
4 potato rolls, buttered and toasted

Method
1. To make the sauce, simply mix the mayonnaise with the pickles, shallots, capers, dill and lemon zest.
2. Make the batter for the fish by adding the tempura flour to a bowl, then stirring in enough cold beer to make it the consistency of thickened cream.
3. Add some more flour to a separate bowl, then season your fish with salt and dust in the plain flour. Place into the batter and fry in 170c (340f) oil until golden brown.
4. Assemble your burger by adding the sauce to both sides of your toasted bun, followed by the iceberg lettuce and the fish.
5. Enjoy!