Gummy shark in beer batter with hand cut chips and beach greens tartare
Recipe by: Sam Mahlook
INGREDIENTS
- 800g gummy shark fillets
- 800g large skin on potatoes
- 100g beach greens
- 2 eggs
- 500ml grape seed oil
- 1 tbsp Dijon mustard
- 2 tbsp capers
- 2 tbsp gherkins
- Lemon juice
- 1 cup self raising flour
- 1 can of beer
- Soda water
- 1 egg
For the batter:
METHOD
- For the chips, cut the potatoes into large fingers, bring to the boil in salted water, and cook until just tender. Drain well and allow to cool.
- For the tartare, break the eggs into a bowl and whisk together with the mustard. Drizzle in the oil, while whisking all the time. Season with salt and pepper, fold in finely chopped gherkins, capers, and beach greens.
- For the batter, whisk together all the ingredients, adjust the consistency till the texture of runny cream.
- Fry the chips first, until golden brown. Set aside, we will fry them again to crisp them up. Dust the fish fillets in seasoned flour, then dip in batter and fry until golden. Remove and salt generously. Fry the chips again until crisp. Salt generously.
- Plate up with slices of lemon and enjoy!