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Battered flathead with lemon and dill sauce
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Prep Time:
60 minutes
Cook Time:
5 minutes
Total Time:
65 minutes
Elevate your fish with zesty lemon dill sauce.
Ingredients:
  • 75.00 gm self-raising flour, sifted
  • 227.50 gm rice flour
  • 2.40 gm salt flakes
  • 1 egg, lightly beaten
  • 500.00 ml soda water, chilled
  • vegetable oil, for deep-frying
  • 8 (150g each) flathead fillets, skin removed
  • cos lettuce leaves, to serve
  • 247.50 gm whole-egg mayonnaise
  • 1 lemon, rind finely grated, juiced
  • 62.50 ml dill sprigs, finely chopped
Instructions:
  • For a zesty lemon and dill sauce, mix together mayonnaise, lemon zest, 1 tablespoon of lemon juice, fresh dill, and a sprinkle of salt and pepper in a small bowl. Chill in the fridge.
  • Preheat the oven to 180°C. In a large bowl, mix self-raising flour, 1 1/2 cups rice flour, and salt. Create a well in the center of the dry ingredients. Pour in the egg and 1 1/2 cups of soda water. Gently whisk together until you achieve a smooth batter with the consistency of pouring cream. Add more water if needed to reach the desired consistency.
  • Fill a large saucepan or wok halfway with oil and heat over medium-high heat until it's hot.
  • *Spread the remaining rice flour on a plate. Dredge both sides of fish fillets in flour, shaking off any excess. Dip into the batter to coat, ensuring any extra batter drips off. Fry fish in batches for 2 to 3 minutes until the batter is crispy and golden. Drain on a wire rack, and keep warm in the oven until serving.*
  • Season the freshly cooked fish with a pinch of salt for enhanced flavor. Present it elegantly alongside crisp lettuce leaves and a tangy lemon and dill sauce.

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