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Ingredients
(Serves 2)
2 fillets Ling (approx. 500g) sliced into smaller pieces
Sprinkle of paprika
8 Kipfler potatoes
1 cup self-raising flour
500ml beer
50g cornflour
Mint & Basil Tartare
¼ bunch mint, shredded
¼ bunch basil, shredded
4 tbsp whole egg mayonnaise
½ clove of garlic, grated
Grated zest of 1 lime
Splash of lime juice
Pinch ground white pepper
Grind of pink salt
Small splash olive oil
Method
Slice the kipfler potatoes lengthways and drizzle will oil.
Dust with a sprinkle of paprika and place onto a hot grill plate. Turn and grill the other side after approx 5 minutes.
Prepare the basil and mint tartare by mixing together all of the listed ingredients
Place the self raising flour into a large bowl and whisk in the beer to form batter.
Dredge the ling pieces through cornflour to coat and then into the beer batter.
Fry in hot oil (180°C), for 3-5 minutes and remove onto absorbent paper.
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