By Caroline Velik
Flathead in beer-batter with home-made tartare
Make this batter to order because it's best fresh. Use a full-flavoured ale, well chilled from the fridge. The perfect accompaniment is home-made tartare sauce (and any leftover beer).
Best made fresh ... Fish in beer batter.Credit: Marina Oliphant
For the batter
1 egg
½ cup plain flour
1 tbsp melted butter
½ cup beer
For the tartare sauce
1 cup good quality mayonnaise
2 tbsp chopped gherkins
2 tbsp baby capers
Zest of 1 lemon
2 tbsp chopped parsley
1 tbsp chopped chives
For the fish
250ml vegetable oil for frying
600g small flathead fillets
Lemon wedges to serve
To make the beer batter, in a medium bowl whisk together the egg, flour and butter and slowly add the beer until the batter is smooth and thick. (You might not need to add all the beer.) Set aside. To make the tartare sauce, mix all ingredients together and taste. Adjust seasoning if required. Place oil in a 22-centimetre pan over a moderate flame. If your pan is larger, you might need to add more oil to ensure it is about one centimetre deep. Test the oil by dropping a little of the batter into the pan; it will sizzle when the oil is hot.
Use a fork to dip the fillet into the batter to coat thoroughly, then drain the excess batter back into the bowl. Carefully lay the fish in the pan. Cook a few at a time. Cook for two to three minutes each side until lightly golden. Drain on paper towel. Continue until all the fish is cooked. Serve with tartare and lemon wedges.
Serves 4
Hot chip recipes:
The secret to good mussels is to start with good-quality produce and not overcook them.
120g unsalted butter
6 shallots (french eschalots), finely chopped
6 cloves garlic, finely chopped
1 tbsp fresh thyme leaves
White pepper to season
Pinch saffron threads
2 cups dry white wine
1/2 cup thickened cream (optional)
2kg black mussels
1/2 cup chopped parsley
Crusty bread to serve
Melt butter in a large pot. Add shallots and cook for a few minutes to soften. Then add garlic, thyme, pepper and saffron. Cook for a few minutes, add white wine and cream. Stir, remove from heat, place lid on and set aside to allow the flavours to develop.
Clean mussels thoroughly and remove beards. Place mussels in the pot with the sauce, add parsley and cover with lid. Bring to the boil, reduce to simmer and continue to cook until the mussel shells have opened. Discard any mussels that haven't opened. Serve in deep bowls with all the cooking liquid and crusty bread to mop up the juices.
Serves 4