Black Bun Fish And Chips Burger

• 1 cup warm water
• 0.25 cups warm milk
• 2 teaspoons active dry yeast
• 2 tablespoons sugar
• 5 pieces 4g squid ink sachets
• 2 pieces large eggs
• 3.33 cups bread flour
• 2 teaspoons salt
• 6 tablespoons unsalted butter, softened.
• Pinch black sesame seeds (optional)
• 1 pound cod, or other white flaky fish
• 1 cup India Pale Ale (IPA)
• 1.25 cups All-Purpose flour
• Vegetable oil, for frying
• 1 avocado
• 1 lime
• 1 clove garlic

1. Combine the warm water, milk, yeast, sugar and squid ink in a measuring cup. Let stand until foamy, about 5 minutes. Meanwhile, start beating the egg.rnAdd the flours, salt and 2 tablespoons of butter. Proceed to mix the ingredients until the butter is the size of crumbs.rnStir in yeast mixture and beaten egg. Run the mixer on medium low until a dough begins to form, just about 6-8 minutes.
2. Add a tablespoon of butter at a time until all the remaining butter has been incorporated.rnContinue to mix or knead the dough until it pulls completely away from the sides of the bowl.rnShape the dough into a ball and place it into a large bowl (it will be sticky and wet, so do not worry). Cover the bowl with a cling film, and let the dough rise until it has doubled in size for about 1 hour.
3. Now scrape and divide the dough into 8 equal parts. To shape the dough into balls, gently flatten each piece like a pancake. Pull up each side pinching it together in the center. Repeat until the ball is sealed. Flip the ball over and move to an unfloured part of your board. Place your palm over the top and gently roll into a smooth ball. Transfer to a baking tray, placing them about 5cm apart. Place in a bin bag, or cover loosely with cling film and let the buns rise in a warm place for about 30-45mins, or until puffy and slightly risen.
4. To make the egg wash, beat the remaining egg with a splash of water. When the buns are finished with the 2nd rise, gently brush each one with egg wash. At this point, you could add sesame seeds to the top of your rolls if desired.rnPre-heat your oven to 200degrees Celsius. Bake for about 15-20 minutes or until they have a hollow sounds when tapped at the base. Transfer to a wire rack to cool completely.
5. Fill a dutch oven with vegetable oil, so that oil comes up a little less than halfway up the pot. Place over low heat and heat to 375 degrees. Meanwhile, prepare your beer batter by combining the beer, 1 cup of flour, and a teaspoon of salt in a large bowl. Set aside. Place remainder of flour in a resealable bag and set aside with the beer batter.
6. To fry the fish, place filets in the bag of flour to lightly coat, then dip into beer batter, and add to the oil. Fry until golden brown, turning fish occasionally, about 6-9 minutes depending on the size of the filets. Remove from oil and drain on paper towel-lined plate for a minute before plating.
7. Carve out an entire avocado and put the pieces into a food processor together with the juice from a lime and a clove of garlic. Process them until the sauce has a light green color.

water, warm milk, active dry yeast, sugar, sachets, eggs, bread flour, salt, unsalted butter, black sesame seeds, cod, ale, flour, vegetable oil, avocado, lime, clove garlic

Taken from food52.com/recipes/37419-black-bun-fish-and-chips-burger (may not work)