Beer-battered flathead, tartare sauce, crisp slaw. Simple, but very effective.
- Vegetable oil, for shallow-frying
- 9 flathead fillets (about 10gm each), halved widthways
- 6 soft burger buns, halved and toasted
- Thinly shredded white cabbage, dressed with lemon juice and olive oil, to serve
- 150 gm (1 cup) plain flour, plus extra for dusting
- 50 gm (¼ cup) rice flour
- 1 tsp baking powder
- 300 ml pale ale
- 150 gm (½ cup) mayonnaise
- 2 golden shallots, finely chopped
- 40 gm cornichons, finely chopped
- 2 tbsp salted capers, well-rinsed and chopped
- ¼ cup (loosely packed) flat-leaf parsley, coarsely chopped
- 1Preheat 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.
- 2Dust 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.
- 3For tartare sauce, combine ingredients in a bowl and season to taste.
- 4Serve fish in buns with cabbage and tartare sauce.