A few Sundays ago we celebrated Father’s Day on the patio with a glass of white wine and some delightful fish burgers! Our dad being the passionate cook that he is, couldn’t imagine not cooking on his day.. so that’s exactly what he did. Here are some pics from the outdoor Brett’s Bistro and we have provided you with the Mango Salsa & Fish Batter recipe. The fish used was cod, and we also topped the burgers with spicy mayo, a slice of cheese and some lettuce.
1 cup flour
3/4 tsp. salt
4 tsp. baking powder
1 cup water
Directions: Make sure oil reaches and remains between 340-350 degrees to fry fish.
Thai Mango Relish
1 hard half-ripe mango
1/4 cup minced red onion
2-4 Thai bird’s-eye peppers, finely chopped
1 tbsp chopped fresh cilantro
1 tbsp packed light brown sugar
1 tbsp palm vinegar or unseasoned rice vinegar
1 tbsp fish sauce
1 1/2 tsp each finely chopped fresh Thai basil and mint
Directions: Peel and pit mango; cut flesh into fine julienne or shred on coarse side of box grater to make about 2 cups. Toss together mango, onion, Thai peppers, cilantro, sugar, vinegar, fish sauce, basil, and mint.