Tiger flathead maxitails in beer batter with tartare sauce
Recipe, compliments of Sam Mahlook from Miriams Seafood Restaurant
To serve 4
Ingredients
8 tiger flathead maxitail fillets
Seasoned flour, to dust
For batter:
- 200gm self-raising flour
- 1 tsp salt
- 200ml beer
- 100ml soda water
- 1 egg
For tartare
- 2 eggs
- 375ml light olive oil
- 1 tsp salt
- Grated rind of 1 lemon
- 1 tablespoon capers
- 1 chopped gherkin
- ½ chopped red onion
- 1 tbsp chopped parsley
- 1 tbsp Dijon mustard
Method
For tartare, whisk eggs, salt and Dijon in a bowl.
Add olive oil in a thin stream, whisking the whole time.
Add all other ingredients , adjust seasoning.
For batter, whisk all ingredients together.
Toss fish in seasoned flour then dip in batter, allowing excess to drip off.
Fry till golden brown, about 3 minutes.
Drain and serve.