Fish House burger / Jason Lowe

Serves 4

We serve this at the Oyster & Fish House in Lyme Regis. It’s great snacking material while sitting out on our terrace with an IPA.

300g firm white fish, like monkfish, boned and skinned
300g shelled weight of raw sea water prawns, de-veined
A good pinch of cayenne pepper and salt
1 bunch of spring onions, cleaned and  finely chopped
Fresh white breadcrumbs to coat
4 soft burger buns
6tbsp tartare sauce, spiced up with chilli sauce or Tabasco

Coarsely blend half of the white fish and half of the prawns in a food processor, season with the cayenne pepper and salt, then transfer to a bowl. Roughly chop the rest of the prawns and stir in with the fish mixture and spring onions. To test the mix for seasoning and consistency, make a little flat pattie, dredge with breadcrumbs and pan fry; re-season if necessary. Mould the remainder of the mix into 4 patties slightly larger than the buns and refrigerate for a couple of hours.

Heat a frying pan with a tablespoon of oil and cook the burgers on a medium heat for 3-4 minutes on both sides. Serve in a lightly toasted bun with spiced tartare sauce along with coleslaw or a herb salad and a lemon wedge on the side.