FLATHEAD FILLETS IN BEER BATTER

Deep-frying, when done properly, is a great way to cook seafood. It’s fast, cooking most foods in less than 5 minutes, it quickly seals the food’s surface, locking in flavour and moisture and it adds appealing crunch, colour and aroma. Sauces, such as tartare or mayonnaise, provide a delicious accompaniment, adding a contrasting moistness to the crisp fish. For chips, it’s hard to go past frozen French fries – they give such good, consistent results that even most chefs use them.

SERVES

PREP TIME

10 mins

COOK TIME

10 mins

ALTERNATIVE SPECIES

ALTERNATIVE SPECIES:

INGREDIENTS

Cobram Estate Light Flavour Intensity Extra Virgin Olive Oil, for deep-frying
1.2kg Flathead fillets, skin off, bones removed
Plain flour, for coating
Lemon wedges, for serving

METHOD

Make Tartare Sauce: combine all ingredients in a bowl; cover and refrigerate until needed.

Make Beer Batter: sift flour, baking powder and salt into a large bowl, mixing well. Gradually whisk in beer until the batter reaches the consistency of thickened cream (you may not need to use all of it).

Heat oil in a wok or deep-fryer to 180°C.

Pat fillets dry with paper towel, dust lightly in flour and dip into Beer Batter. Drain off excess batter. Lower carefully into hot oil, in batches, and deep-fry for 3-5 minutes, until golden brown. Drain on paper towel.

Serve with Tartare Sauce and lemon wedges.

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