Beer-battered flathead and twice-cooked potato cakes

Name: Beer-battered flathead and twice-cooked potato cakes recipe
Yield: 4
Ingredients: 300g rock salt; 4 large waxy potatoes (such as Dutch cream, nicola or desiree), scrubbed; 4 nori sheets, torn; Vegetable oil, for deep-frying; 4 x 150g rock flathead fillets, skin on; 1 quantity nori tartare, to serve; 4 nori sheets; 230g good-quality whole-egg mayonnaise; 60.00 ml chopped gherkins or Chinese pickles; 4 finely sliced long green shallots; A small handful of chopped dill fronds; A small handful of shredded shiso leaves; 20.00 ml Dijon mustard; 2 tsp umeboshi puree or 1 chopped umeboshi plum; 1 tsp sesame oil; 1 lemon (optional); 2 limes (optional); 250g plain flour; 250g cornflour; 375ml beer; 250ml mineral water

Rate now

P76 Beer-battered flathead and twice-cooked potato cakes

Jump to recipe

by Karen Martini

CHEF

Dec 01, 2022

“The batter I use here is a mix between a tempura and a traditional beer batter, with the flavour of the latter and the crispness of the former. This is proper deep-frying, and you need the volume of evenly hot oil to get a great result.”

300g rock salt
4 large waxy potatoes (such as Dutch cream, nicola or desiree), scrubbed
4 nori sheets, torn
Vegetable oil, for deep-frying
4 x 150g rock flathead fillets, skin on
1 quantity nori tartare, to serve

Nori tartare

4 nori sheets
230g good-quality whole-egg mayonnaise
3 tbs chopped gherkins or Chinese pickles
4 finely sliced long green shallots
A small handful of chopped dill fronds
A small handful of shredded shiso leaves
1 tbs Dijon mustard
2 tsp umeboshi puree or 1 chopped umeboshi plum
1 tsp sesame oil
1 lemon (optional)
2 limes (optional)

Tempura beer batter

1 2/3 cups (250g) plain flour, plus extra, for dusting
1 2/3 cups (250g) cornflour
1 1/2 cups (375ml) beer
1 cup (250ml) mineral water

Method

1.

Preheat oven to 210°C/190°C fan-forced. To make the potato cakes, spread rock salt on a baking tray, then nestle potatoes into the salt and bake for 50 minutes.
2.

Cool to room temperature. For the nori salt, blitz nori in a blender, then combine with 2 tbs salt flakes. For the batter, combine flours and 1 tbs salt flakes in a large bowl. Combine beer and mineral water, make a well in the dry ingredients, then gradually whisk in the liquid until smooth.
3.

Heat 20cm oil in wide heavy-based saucepan or in a deep-fryer until 180°C. Meanwhile, preheat oven to 120°C/100°C fan-forced. Slice cooled potatoes into 3.5cm-thick rounds. Working and cooking in batches, dust potato rounds with extra flour, shaking off any excess, then submerge in the batter. Fry for 3-4 minutes, until golden. Drain, season with nori salt and keep warm on a baking tray in the oven.
4.

Working in batches if needed, dust the fish in extra flour, shaking off any excess, then coat in the batter; I like to batter the flesh but leave the skin mostly exposed for effect, but that’s up to you. Lower into the oil and cook for 3 minutes or until golden. Drain, season with nori salt, then serve immediately, with potato cakes and nori tartare.
5.

For the nori tartare, rehydrate 4 nori sheets in boiling water for 5 minutes. Drain, slice very finely and mix together with 230g good-quality whole-egg mayonnaise, 3 tbs chopped gherkins or Chinese pickles, 4 finely sliced long green shallots, a small handful of chopped dill fronds a small handful of shredded shiso leaves, 1 tbs Dijon mustard, 2 tsp umeboshi puree or 1 chopped umeboshi plum and 1 tsp sesame oil. This tartare is best used fresh, but will keep for several days in the fridge. Makes about 350g. To give the nori tartare a citrus twist, add the diced flesh of 1 lemon or 2 limes. It’s a wonderful match for all kinds of fish.
6.

For classic fish and potato cakes, skip all the nori and simply serve the fish and potato cakes with salt and vinegar, or with a more classic tartare.