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Beer-battered barra and potato scallops with minted pea mayo
Beer-battered barra and potato scallops with minted pea mayo
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Crispy barramundi with minted pea mayo.
Ingredients:
  • 2 (about 600g) Golden Delight potatoes, peeled
  • 450g barramundi fillets
  • 260g (1 3/4 cups) plain flour
  • 4.00 gm baking powder
  • 375ml beer
  • Peanut oil, to deep-fry
  • Lemon wedges, to serve
  • 120g (3/4 cup) frozen peas
  • 20.00 ml chopped fresh mint
  • 1 garlic clove, finely chopped
  • 170g (2/3 cup) whole-egg mayonnaise
Instructions:
  • For the minted pea mayo, quickly blanch the peas in boiling salted water for 2 minutes. Drain and cool under cold running water. Blend the peas, mint, garlic, and half of the mayonnaise in a food processor until smooth.
  • Transfer the mixture to a bowl and thoroughly mix in the rest of the mayonnaise until fully incorporated. Cover and refrigerate until ready to use.
  • Boil potatoes until tender, about 15 minutes. Let them cool slightly, then slice into 1cm-thick pieces.
  • Cut the fish into 4 pieces that are 12cm long each. Combine 225g (1 1/2 cups) of flour and baking powder in a large bowl. Create a well in the middle and slowly pour in the beer while whisking until a smooth batter forms. Heat oil in a wok or large saucepan until it reaches 180C. Dip the fish in the batter and fry in batches for 3 minutes until golden brown.
  • Gently coat potato slices in the extra batter and cook until golden, about 2 minutes. Season fish and scallops with sea salt. Serve with minted pea mayonnaise and lemon wedges.

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