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Fish with yoghurt tartar sauce and grain salad

Name: Fish with yoghurt tartar sauce and grain salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 egg, chilled; 1 cup (150g) arrowroot; 1 tsp ground turmeric; Finely grated zest of 1 lemon, plus 2 tbs lemon juice; 1 cup (280g) low-fat thick Greek-style yoghurt; 2 tbs low-fat mayonnaise; 16 cornichons, finely chopped; 2 tbs chopped dill, plus extra sprigs, to serve; 2 tbs baby capers, rinsed, drained, chopped; 1 cup (200g) wholemeal couscous; 1 tbs finely chopped flat-leaf parsley leaves; 1/2 red onion, thinly sliced; Coconut or sunflower oil, to deep-fry; 8 x 110g flathead fillets; Lemon wedges, to serve

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15m

20m

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by Valli Little

delicious. team

Jan 02, 2016

Nothing screams summer like battered fish with tartar sauce on a hot afternoon! To access more delicious summer seafood dishes check out delicious. Feel Good Food (ABC, $39.99) by Valli Little, available in bookshops nationally.

1 egg, chilled
1 cup (150g) arrowroot
1 tsp ground turmeric
Finely grated zest of 1 lemon, plus 2 tbs lemon juice
1 cup (280g) low-fat thick Greek-style yoghurt
2 tbs low-fat mayonnaise
16 cornichons, finely chopped
2 tbs chopped dill, plus extra sprigs, to serve
2 tbs baby capers, rinsed, drained, chopped
1 cup (200g) wholemeal couscous
1 tbs finely chopped flat-leaf parsley leaves
1/2 red onion, thinly sliced
Coconut or sunflower oil, to deep-fry
8 x 110g flathead fillets
Lemon wedges, to serve

Method

1.

Lightly whisk the egg, arrowroot, turmeric, 2 tsp lemon zest, a pinch of salt and 1/2 cup (125ml) iced water in a bowl. Set aside.
2.

To make the yoghurt tartar sauce, combine the yoghurt, mayonnaise, lemon juice, cornichons, dill and capers in a bowl and season. Set aside.
3.

Cook the couscous according to packet instructions, then fluff with a fork. Add the parsley, onion and remaining lemon zest, then season and stir to combine. Cover and keep warm.
4.

Half-fill a large saucepan with the oil and heat to 160°C (a cube of bread will turn golden in 45 seconds when the oil is hot enough). Season the fish, then dip in the batter, shaking off any excess. Deep-fry for 2-4 minutes until golden and cooked through. Drain on paper towel.
5.

Divide lemon couscous among serving plates and top with fish. Serve with the sauce, extra dill and lemon wedges.