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Beer battered barramundi with horseradish mayo
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate classic fish and chips with a gourmet twist and zesty spicy mayo.
Ingredients:
  • 117.50 gm light sour cream
  • 61.88 gm whole egg mayonnaise
  • 46.80 gm horseradish
  • 1 tsp finely grated lemon zest
  • 40.00 ml finely chopped fresh parsley
  • 750g barramundi fillets
  • 185g plain flour
  • 1 egg yolk
  • 375ml beer
  • Vegetable oil, for deep frying
  • Rocket salad, to serve
  • Lemon wedges, to serve
Instructions:
  • Mix rich sour cream, creamy mayonnaise, spicy horseradish, invigorating zest, and fresh parsley in a bowl, allowing the flavors to meld together as you set it aside.
  • Cut the fish into bite-sized pieces and coat with 1/4 cup of flour. Mix egg yolk and beer until smooth. Sift the rest of the flour into the mixture and whisk until smooth. Dip floured fish into batter, letting excess drip off. Deep fry in batches until golden brown.
  • Present the fish alongside a fresh rocket salad, zesty lemon wedges, and creamy mayonnaise.

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