Fish Quick

Beer-battered flathead with quick tartare and dill salt

Name: Beer-battered flathead with quick tartare and dill salt recipe
Yield: 4
Ingredients: Sunflower oil, to deep-fry; 1 cup (300g) mayonnaise; 1 tbs baby capers, drained and chopped; 1 eschalot, finely chopped; 1⁄2 bunch dill, sprigs chopped; Zest and juice of 1⁄2 lemon, plus extra wedges, to serve; 40.00 ml salt flakes; 800g boneless flathead fillets, skin removed (or other firm, white fish); 2 cups (300g) self-raising flour; 330ml beer (we used lager)

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by Matt Moran

Chef and delicious. Produce Awards judge

Oct 05, 2016

Fish and chips are an easy midweek meal the whole family will love. Just add a fresh salad and a cold beer from the fridge.

Sunflower oil, to deep-fry
1 cup (300g) mayonnaise
1 tbs baby capers, drained and chopped
1 eschalot, finely chopped
1⁄2 bunch dill, sprigs chopped
Zest and juice of 1⁄2 lemon, plus extra wedges, to serve
2 tbs salt flakes
800g boneless flathead fillets, skin removed (or other firm, white fish)

Beer batter

2 cups (300g) self-raising flour
330ml beer (we used lager)

Method

1.

For the beer batter, place 1½ cups (225g) flour in a large bowl and season with 1 tsp each of salt flakes and freshly ground black pepper.
2.

Whisk in 100ml water and the beer until there are no lumps. Cover bowl in plastic wrap and rest for 15 minutes.
3.

To make the tartare sauce, place the mayonnaise into a medium bowl and mix through the capers, eschalot, half the dill, lemon zest and juice. Season to taste.
4.

Half fill a large, heavy saucepan with oil. Heat to 180°C over medium heat (a cube of bread will turn golden in 60 seconds when the oil is hot enough).
5.

To make the dill salt, combine 2 tbs salt with the remaining dill and rub between your fingers until the salt is slightly green. Lightly coat the flathead fillets using remaining 1⁄2 cup (75g) flour, shaking off any excess. Coat fillets in the batter.
6.

Place fish gently into oil and cook for 3-4 minutes, until golden brown. Remove and place on paper towel to soak up excess oil. Serve the fish with the tartare sauce, dill salt and extra lemon.