Thai-Style Sole Burger With Crispy Fries & Sriracha Mayo

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into fries and add them to a large baking tray (or two!)

Add a drizzle of vegetable oil and a generous pinch of salt and pepper and give everything a good mix up

Put the tray[s] in the oven for 25-30 min or until golden and crisp

Meanwhile, pat your sole fillet[s] dry with kitchen paper

Chop the sole fillet[s] in half widthways

Coat the chopped sole evenly in your red Thai curry paste

Add 2 tbsp [3 tbsp] [4 tbsp] flour to a plate with a generous pinch of salt

Press the chopped sole into the flour firmly to evenly coat all over

Meanwhile, peel and dice half your shallot[s]

Finely slice the remaining shallot

Add the diced shallot to a bowl with your rice vinegar and a pinch of salt and sugar – this is your quick-pickled shallot

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the remaining sliced shallot and cook for 2-3 min or until crispy – this is your crispy shallot

Once crispy, transfer them to a small bowl or plate and reserve the pan

Chop your coriander finely, including the stalks

Top, tail, peel and grate your carrot[s] and roughly chop your roasted peanuts

Add the grated carrot, chopped coriander and chopped roasted peanuts to the quick-pickled shallot and mix to combine – this is your quick-pickled Asian-style slaw

Combine your mayo and sriracha (can't handle the heat? Go easy!) in a small bowl – this is your sriracha mayo

Wipe the reserved pan clean and return it to a high heat

Slice your brioche bun[s] in half (if required!)

Once hot, add the brioche halves, cut-side down, and cook for 3 min or until coloured and charred on one side only

Once charred, remove and set aside until serving

Return the pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add the coated sole fillet[s] and cook for 4 min on each side or until cooked through and lightly crisp – this is your Thai-style sole

Cooking for 3 or more? You may need to do this in 2 batches!

Tip: Your sole is cooked once it turns opaque and flakes easily