This is a fun, modern spin on old-school classic battered fish. If you've got sourdough starter bubbling away at home then I strongly urge you to give this a go - it's a serious game changer. The paired tartare sauce packs a serious punch of flavour and is a great fridge staple to pair with all your seafood delights. If you don't have access to active sourdough starter then don't panic, head over to the Basics section and checkout my recipe for the Crispiest Beer Batter.
RECIPE BY: Sam Goodwin
MAKES: 6 serves
PREPARATION: 20 minutes
COOKING: 10 minutes
INGREDIENTS
FLATHEAD TAILS
- 10 fresh Flathead fillets, skinned and boned
- 1/2 cup active sourdough starter (or refer to tip #1 below)
- 1/3 cup soda water (ice cold)
- 2 tbsp rice flour
- pinch salt
TARTARE SAUCE
- 1 small french shallot, finely chopped
- 1 long red chilli, deseeded and finely chopped
- 1 tbsp capers, drained and chopped
- 1 tbsp cornichons or dill pickles, drained and chopped
- 1/2 bunch dill, picked and finely chopped
- zest and juice of half a lemon
- 1/2 cup whole egg mayonnaise
- 1/2 tsp dijon mustard
- sea salt flakes and ground black pepper to taste
HOW
Preheat deep fryer to 190 degrees.
To make the Tartare Sauce, combine all ingredients in a small bowl, then refridgerate until needed.
To make the sourdough batter, first ensure your soda water is ice-cold - place in the freezer for 15-minutes if required.
Place flours in large mixing bowl. Gradually pour in beer, whisking.
Whisk batter together gently, being careful not to over-work the batter.
Individually dip each piece of fish into batter.
Lay each piece into deep-fryer carefully, being careful not to over- crowd the fryer.
Fry each piece of fish for approximately 4-5 minutes or until fish is cooked through, and batter is golden & crispy.
Remove from fryer and drain on paper towel briefly. Serve immediately with Tartare Sauce & a wedge of lemon.
TIPS
- If you do not have access to active sourdough starter, try my recipe for the ultimate beer batter, found in the Basics recipe section.
- Putting the bowl of batter over an ice bath keeps it cool if you are frying large quantities of fish.
- Don’t overcrowd fryer, this causes the oil to cool down and results in a less crispy product.
- If you're feeding a large group of people, pre-fry fish until 75% cooked & lightly golden, then 'flash fry' the final 25% to serve.