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.
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