Beer Battered Elephant Fish with Smoked Chilli Tartare
Serves 4
Ingredients
- 800 g elephant fish fillets, portioned
- 1 cup plain flour, plus extra for dusting
- 1 tsp baking powder
- 330 ml cold lager
- Neutral oil, for deep-frying
- 800 g oven chips
- 1/2 cup mayonnaise
- 2 tbsp Glasseye Creek Smoked Chilli Sauce
- 2 tbsp capers
- 1 lemon
Method
1. Heat the frying oil to 180°C and cook the chips separately according to their directions.
2. Whisk flour, baking powder, lager and a pinch of salt only until combined; a few lumps are fine. Dust the fish lightly with flour.
3. Dip fish in batter, let excess drip off and fry in batches for 4-5 minutes until crisp and cooked through. Drain on a rack and keep warm.
4. Mix mayonnaise, sauce, capers and lemon for the tartare. Serve fish immediately with chips and lemon.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
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