serves
8
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
8
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 150 g (1 cup) plain flour
- 1 tsp dried dill
- 60 ml (¼ cup) milk
- 250 ml (1 cup) sparkling mineral water
- vegetable oil, to deep-fry
- 8 whiting fillets, skin on, pin-boned
- 8 bread rolls, sliced open
- lemon wedges and dill sprigs, to serve
Tartare sauce
- 2 tbsp baby capers in brine, roughly chopped
- 8 cornichons, roughly chopped
- ¼ cup dill sprigs, roughly chopped
- 300 g (1 cup) good-quality mayonnaise
- 1 lemon, zested, juiced
Chilling time 30 minutes
Instructions
To make tartare sauce, combine all ingredients in a bowl. Season and refrigerate until needed.
Combine flour, dill, milk and 1 tsp salt in a large bowl. Add mineral water, whisking until smooth and thick. Refrigerate for 30 minutes.
Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Dip 2 fish fillets into batter, allowing excess batter to drain off, then gently drop into oil and fry for 3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Scatter with salt, then repeat with remaining 6 fish fillets. Spread tartare sauce onto rolls, top with fish and serve with lemon wedges and dill sprigs.
Photography Mark Roper
As seen in Feast magazine, October 2013, Issue 25.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
