Battered Fishwich Burger

  • 4 Young's Battered Fishwich
  • 4 soft white bread rolls
  • Softened butter
  • Homemade tartare sauce
  • Homemade minted mushy peas

Homemade Tartare Sauce

  • 6 tbsp good quality
  • mayonnaise
  • 4 tbsp fresh parsley, finely chopped
  • 1 heaped tbsp red onion, finely diced
  • 2 heaped tbsp of capers
  • 2 heaped tbsp of baby gherkins
  • 2 eggs

Minted Mushy Peas

  • 200g frozen peas
  • 20g butter
  • 1tsp white wine vinegar
  • 1tsp fresh tarragon, chopped
  • 1tsp fresh mint, chopped
  • Cooking time

    25 mins
  • Serves



Minted Mushy Peas

  1. Add peas to a pan of boiling water, bring back to boil and simmer for 2 minutes.
  2. Drain well, then place in a food processor or blender. Add remaining ingredients and blend just enough to retain some texture.

Homemade Tartare Sauce

  1. Hard boil the eggs, leave to cool, peel and roughly chop.
  2. Rinse, drain and chop the capers and baby gherkins.
  3. Place all ingredients in a bowl and stir gently to combine.

Battered Fishwich Burger

  1. Slice the bread rolls and butter lightly.
  2. Cook the Fishwich according to the instructions on the pack (Deep Fry 8 mins – 180°C. Pre-heat the oil. Remove all packaging. Gently lower product into the hot oil and cook for 8 minutes.)
  3. Assemble the burger by spreading the roll with tartare sauce, top with Fishwich and finish with the top of the roll.
  4. Serve with a side of homemade minted mushy peas.

Nutritional information

Values per 100g

Energy (kcal)203

Energy (kJ)846.4

Protein (g)8.9

Carbohydrates (g)16.1

of which sugars (g)2.6

Fat (g)11.1

of which saturates (g)5

Fibre (g)1.8

Sodium (g)0.2

equivalent as salt (g)0.4

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