Photo: Kate Geraghty
- 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
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
- Main Ingredients - Fish
- Cuisine - British
- Course - Lunch