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Battered fish and potato wedges with lemon tartare sauce

  • 0:50 Prep
  • 0:45 Cook
  • 4 Servings


  • 6 desiree potatoes, cut into wedges
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt flakes
  • 1 cup (150g) self-raising flour, plus extra to coat
  • 3/4 cup (185ml) chilled beer
  • 1/2 cup (125ml) chilled soda water
  • Vegetable or canola oil, to deep-fry
  • 12 (about 500g) flathead fillets
  • Lemon wedges, to serve
  • Mesclun salad leaves, to serve

Tartare sauce

  • 2 egg yolks
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 3/4 cup (185ml) vegetable oil
  • 1/4 cup drained capers, coarsely chopped
  • 1/4 cup finely chopped gherkins
  • 2 tablespoons finely chopped chives
  • 2 tablespoons finely chopped chervil
  • 2 tablespoons finely chopped dill


  • 1
    To make the tartare sauce, combine the egg yolks, lemon juice and mustard in a medium bowl and use a balloon whisk to whisk until well combined and frothy.
  • 2
    While continually whisking, gradually add the oil in a thin, steady stream until mixture is pale and thick. Add the capers, gherkins, chives, chervil and dill and stir to combine. Taste and season with salt and finely ground white pepper.
  • 3
    Place flour in a bowl. Add beer and soda water and whisk until a smooth batter forms (do not over-whisk). Season with salt and finely ground white pepper. Place in fridge for 30 minutes to rest.
  • 4
    Preheat oven to 200°C. Place potato in a roasting pan and drizzle with oil. Sprinkle with salt. Bake in preheated oven, turning occasionally, for 30 minutes or until golden brown and tender.
  • 5
    Pour enough oil in a large saucepan to reach a depth of 10cm. Place over high heat and heat to 180°C (to test when oil is ready, a cube of bread turns golden brown in 15 seconds). Place extra flour on a plate. Dip a piece of fish in the flour to coat and shake off any excess. Repeat with remaining fish. Dip 3 fish fillets, one at a time, in the batter to lightly coat. Deep-fry for 3-4 minutes or until golden brown and crisp and fish is tender. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 3 more batches with remaining flour, fish and batter.
  • 6
    Place the fish and wedges on serving plates with the tartare sauce. Serve immediately with lemon wedges and mixed salad leaves, if desired.

Source: taste.com.au


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