4 x 150g Murray cod fillets, skinless
Sea-salt flakes and freshly ground black pepper, to season
¼ cup semolina
1¼ cups plain flour
¼ cup rice flour
325ml sparkling wine
¼ bunch chives, very finely sliced
Vegetable oil, for deep-frying
2 cups very finely sliced cabbage
½ bunch flat-leaf parsley, finely chopped, plus extra leaves to serve
Juice of ½ lemon
4 brioche buns
4 slices American cheese
Tartare sauce, to serve
Lemon wedges, to serve
Pat fish dry, then season generously with salt and pepper. Mix semolina and ¼ cup of the plain flour, then toss with fish pieces to coat.
Mix remaining flours in a bowl and season generously with salt. Add sparkling wine and stir gently, then fold in chives. Don't overmix. Shake excess flour off the fish pieces, dip in the batter, then fry in hot (180 degrees C) vegetable oil until very crisp and cooked through. Drain on kitchen paper.
Toss cabbage, parsley and lemon juice, then season with salt and pepper. Toast buns lightly, then place a cheese slice on the bottoms to melt. Top with cabbage mixture, fish and tartare sauce. Serve burgers with lemon wedges and extra parsley.