Entree: Australia – Tasmania – Battered Flathead (Tasmanian flathead fish fillets coated in a crisp beer batter and fried until golden)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 35 min

Total 1 hr 10 min

Ingredients

- 4 flathead fillets, approx. 6 oz (170 g) each, skin removed and patted dry
- 1 cup (125 g) all-purpose flour, plus extra for dusting
- 1/4 cup (30 g) cornstarch
- 1 tsp (4 g) baking powder
- 1 tsp (5 g) fine salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 large (50 g) egg
- 1 cup (240 ml) cold lager or pale ale (or cold sparkling water for non-alcoholic)
- 6 cups (1.4 L) vegetable oil or peanut oil for deep frying
- 1 lemon, cut into wedges
- Fresh parsley for garnish
Tartare sauce:
- 3/4 cup (180 g) mayonnaise
- 2 tbsp (30 g) chopped dill pickles or cornichons
- 1 tbsp (15 g) capers, drained and chopped
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (6 g) chopped fresh parsley
- Salt and pepper to taste
Optional chips to serve:
- 1.5 lb (700 g) potatoes, scrubbed and cut into thick chips
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) salt

Instructions

1. If making chips, preheat oven to 425°F (220°C). Toss cut potatoes with 2 tbsp (30 ml) oil and 1 tsp (5 g) salt, spread on a baking sheet in a single layer and roast 30–35 minutes, turning once, until golden and crisp. Keep warm.
2. In a bowl, whisk together 1 cup (125 g) flour, cornstarch, baking powder, 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. In a separate bowl whisk the egg with the cold beer. Add the wet mixture to the dry and whisk to a smooth batter; it should be thick but still runny. Chill for 10 minutes.
3. Prepare tartare sauce by stirring together mayonnaise, chopped pickles, capers, lemon juice and parsley. Season to taste and refrigerate until serving.
4. Heat oil in a deep fryer or large heavy pot to 350–375°F (175–190°C). Line a tray with paper towels for draining.
5. Lightly dust each flathead fillet with flour, shaking off excess. Dip each fillet into the chilled batter, allowing excess to drip off, then carefully lower into the hot oil. Fry 3–5 minutes per side until golden brown and cooked through (internal temperature about 140°F / 60°C). Do not overcrowd; fry in batches.
6. Remove fillets with a slotted spoon and drain briefly on paper towels. Season immediately with a little salt.
7. Serve the battered flathead hot with lemon wedges, tartare sauce, chopped parsley and the roasted chips if using.