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Dad’s Beer Battered Flathead Tails – The Eat Series

4-6

SERVES

15

PREP TIME

15

COOKING TIME

Ingredients

  • 2 litres rice bran oil, for deep-frying
  • 4 Desire potatoes, peeled
  • 2 heaped tbsp plain flour
  • 1 heaped tbsp rice flour
  • 100 ml bottle cold pale ale
  • 4 flathead fillets, skin and bones removed
  • Lemon wedges, to serve

Tartare sauce

  • ½ French shallot, finely chopped
  • ½  red bird’s eye chili, seeded and finely chopped
  • 1 tbsp capers
  • ⅓ bunch dill, sprigs picked and finely chopped
  • Zest of 1 lemon
  • 6 heaped tbsp whole egg mayonnaise
  • 1½ tsp tobacco sauce
  • Salt and freshly ground black pepper

Skill Level

Medium

Method

To make the tartare sauce, combine all the ingredients in a bowl, then refrigerate until needed.

Heat the rice bran oil in a deep-fryer or large saucepan until it reaches 180˚C.

Meanwhile, slice the potatoes into medium-sized wedges or chips and pat with paper towel to dry up any excess moisture.

When the oil has reached temperature, cook the chips, in batches if necessary, for 5 minutes or until golden and crisp. Drain on paper towel and keep warm.

Place the flours in a bowl and whisk to combine. Whisk in the beer until just combined. Dip the fillets in the batter one by one and slowly place in the oil, one at a time. Cook for 3 minutes or until golden and crisp. If necessary, drop the chips in the hot oil and cook again for 1 minute to reheat and crispen up. Drain on paper towel. Serve the fish and chips with tartare sauce and lemon wedges.

Watch The Recipe

Andy Allen

Author Andy Allen

More posts by Andy Allen

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