'One of the greatest crimes in food': Common mistake Adam Liaw says is ruining classic Aussie summer dish
As balmy beach weather greets us each day more often than not, so too does the case for cracking out the seafood.
But before you pull the trigger and start chucking the proverbial 'shrimp' on the 'barbie', there's one big mistake cook Adam Liaw says we're making.
And it's to do with one classic dish.
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Fish burger patties are something that's easy to get right, if you know what not to do. Getty
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Making a fish burger – including the make-or-break beer-batter patty – is no small feat.
One quick way to ensuring it's more than palatable is by being careful with the thickness and size of the fillets.
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"Thick fillets will be even thicker once battered, and when you add the bun, sauce and other ingredients, you'll end up with a burger that can't fit into a human mouth, which, to me, is one of the greatest crimes in food," Liaw advised in a column for the Sydney Morning Herald's Good Food section.
Liaw recommends using "flaky white fish" as it's not too firm and the fillets are naturally compatible with burger buns – he says he prefers using King George whiting, but garfish, snapper, dory or flathead also works.
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Adam Liaw says the type of fish you choose is important, but not because of taste. Getty
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Barramundi and ling fillets, Liaw finds, are too thick and "meat-textured" for his preference of fish burger patties.
He also recommends cutting the fish fillets into pieces slightly smaller than the circumference of the burger buns.
As for getting the batter right, the Time for Dinner cookbook author says freezing the flour and chilling the beer may sound "bizarre", but it helps limit the batter's gluten and keep it crispy.
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