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Battered fish and potato wedges with lemon tartare sauce
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Prep Time:
50 minutes
Cook Time:
45 minutes
Total Time:
95 minutes
Crispy battered fish paired with golden oven-baked potato wedges.
Ingredients:
  • 6 desiree potatoes, cut into wedges
  • 18.20 gm olive oil
  • 2.40 gm sea salt flakes
  • 150g self-raising flour
  • 185ml beer
  • 125ml soda
  • Vegetable or canola oil, to deep-fry
  • 12 (about 500g) flathead fillets
  • Lemon wedges, to serve
  • Mesclun salad leaves, to serve
  • 2 egg yolks
  • 42.00 gm lemon juice
  • 11.80 gm Dijon mustard
  • 185ml vegetable oil
  • 62.50 ml drained capers, coarsely chopped
  • 62.50 ml finely chopped gherkins
  • 40.00 ml finely chopped chives
  • 40.00 ml finely chopped chervil
  • 40.00 ml finely chopped dill
Instructions:
  • In a medium bowl, whisk together the egg yolks, lemon juice, and mustard until frothy and well combined using a balloon whisk.
  • While whisking constantly, slowly pour in the oil in a steady stream until the mixture is light and thick. Mix in the capers, gherkins, chives, chervil, and dill until well combined. Season with salt and finely ground white pepper to taste.
  • In a bowl, combine flour with beer and soda water. Gently whisk until a smooth batter forms (be careful not to over-whisk). Season with salt and finely ground white pepper. Refrigerate for 30 minutes to allow the batter to rest.
  • Preheat the oven to 200°C. Place the potato in a roasting pan, drizzle with oil, and sprinkle with salt. Bake for 30 minutes, turning occasionally, until golden brown and tender.
  • 1. Heat oil in a large saucepan until it reaches 180°C. Test the oil readiness by ensuring a bread cube turns golden brown in 15 seconds. 2. Coat fish pieces in flour, shaking off excess. 3. Dip fish fillets in batter one at a time, ensuring a light coat. 4. Deep-fry fish for 3-4 minutes until golden brown, crisp, and tender. 5. Transfer fried fish to a plate lined with paper towels. 6. Repeat the process with remaining flour, fish, and batter in three more batches.
  • Plate the fish and wedges alongside tartare sauce. Serve promptly with lemon wedges and optional mixed salad leaves.

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