Crispy fish fillets with lime tartare sauce

all details

Crispy fish fillets with lime tartare sauce

Crispy fish fillets with lime tartare sauce
Photo: Kate Geraghty

Ingredients

  • 150g self-raising flour
  • a pinch of salt.
  • 1 cup beer
  • 1 egg (lightly beaten)
  • 4 white fish fillets (about 225g each)
  • self-raising flour
  • vegetable oil
  • Title:For tartare sauce
  • 1 cup mayonnaise
  • 1 gherkin (chopped)
  • 2 tsp baby capers
  • 1 tbsp flat-leaf parsley (chopped)
  • the juice and finely grated zest of 1/2 lime

Method

In a bowl, combine 150g self-raising flour and a pinch of salt. Whisk in 1 cup beer and 1 egg (lightly beaten) until smooth.

Slice 4 white fish fillets (about 225g each) into 3 pieces. Dust fish in self-raising flour, then dip in batter and deep-fry in hot vegetable oil (190C) for 3-5 minutes or until golden and cooked. Drain on paper towels and keep warm.

For tartare sauce

In a bowl, combine 1 cup mayonnaise, 1 gherkin (chopped), 2 tsp baby capers, 1 tbsp flat-leaf parsley (chopped) and the juice and finely grated zest of 1/2 lime.

Serve fish with a dollop of tartare sauce and lime cheeks. 

This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store  

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  • Main Ingredients - Fish
  • Cuisine - British
  • Course - Lunch

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