Tiger flathead maxitails in beer batter with tartare sauce

Recipe, compliments of Sam Mahlook from Miriams Seafood Restaurant

To serve 4


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


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.