Beer battered fish

recipe - Beer Battered Fish

INGREDIENTS

1 cup (150g) plain flour
Half a teaspoon salt
1 cup (250ml) chilled beer
oil for deep frying
4 medium cooked coliban potatoes, thickly sliced acrossways
8 flathead fillets, skin off
sea salt
lemon wedges
saffron aioli
pinch saffron
1 cup whole egg mayonnaise
1 clove garlic, crushed
salt and pepper

METHOD

1. Sift flour and salt into a bowl and whisk in beer to form a smooth thick
batter.

2. Heat oil in a deep saucepan or wok until hot (180C) or until a cube of bread browns in 15 seconds when added to the oil.

3. Dip potato slices into batter, drain off excess and cook in hot oil for 2-3 minutes or until coating is golden. Remove and drain on absorbent paper. Sprinkle with salt and keep warm.

4. Pat fish fillets dry with absorbent paper and dip into batter. Cook 3-5 minutes, depending on the thickness of the fish.

5. Mix together the saffron with 2 teaspoons of hot water. Combine saffron with remaining aioli ingredients and mix well, season with salt and pepper.

6. Serve hot fish and scallops with saffron aioli and lemon wedges.

For more recipes, go to
Australian Women’s Weekly

MESSENGER