Beer-battered flathead, tartare sauce, crisp slaw. Simple, but very effective.
Ingredients
Beer batter
Tartare sauce
Method
1.Preheat oil in a large deep saucepan to 180°C. For batter, combine flours, baking powder and 1 tsp salt in a large bowl, then gradually whisk in pale ale until smooth.
2.Dust fish lightly in extra flour, shake off excess, then coat in batter. Fry fish in batches, turning occasionally, until golden and cooked through (4-5 minutes; be careful, hot oil will spit). Drain on paper towels and keep warm.
3.For tartare sauce, combine ingredients in a bowl and season to taste.
4.Serve fish in buns with cabbage and tartare sauce.