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Beer Battered Fish & Chips with Tartare Sauce
Makes 6, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 6 | each | Barramundi Fillets |
| 180 | g | White Wings Self Raising Flour |
| 30 | g | White Wings Cornflour |
| 4 | g | Salt |
| 330 | mL | Lager Beer |
| 900 | g | Frozen Chips |
| 1 | each | Crisco Canola Oil, for frying |
| 1 | each | White Wings Plain Flour, for dusting |
| 200 | g | Oli & Vine Whole Egg Mayonnaise or Oli & Vine Whole Egg Garlic Aioli |
| 60 | g | Gherkins, finely diced |
| 30 | g | Capers, finely diced |
| 30 | g | Dijon Mustard |
| 40 | mL | Lemon Juice |
| 5 | g | Fresh Dill, finely chopped |
| 1 | each | Lemon Wedges |
| 1 | each | Side Salad |
Method
Beer Battered Fish and Chips
Prep: 15 Cook: 30 mins Makes: 6
Method
1. Tartare sauce: In a bowl, combine the mayonnaise, gherkins, capers, Dijon mustard, lemon juice and dill. Mix well to combine.
2. Whisk flour, salt and beer in a bowl until just combined.
3. Dust the fish fillets in flour then dip each fillet into the batter, draining any excess. Cook in a deep fryer filled with Crisco Canola Oil. Fry until golden and crispy.
4. Fry chips until golden.
5. Serve fish with chips, tartare sauce and a side salad.