Prep:  20 mins + 30 minutes refrigeration
Cook:  20 mins
Serves:  4
Average: 4 (1 vote)
Recipe by: ZoOsh Foods
The classic Australian dinner, this beer battered fish and chips recipe with pesto tartare is made for Aussie summer nights. Every bite is addictive and full of flavour, perfect for those summer evenings by the beach.

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Beer Battered Fish and Chips with Pesto Tartare
  1. SIFT flour into a bowl, then add the egg, stirring to combine. Gradually whisk in the beer until the batter is smooth. Season to taste. Cover and refrigerate for 30 minutes
  2. COMBINE mayonnaise with the cornichons, capers, spring onion and pesto, mix well. Season to taste. Refrigerate until required
  3. HEAT the oil in a large deep saucepan or deep fryer to 140°C or until small bubbles form around the base of a wooden spoon. Add the wedges in batches and cook for 3-4 minutes until par cooked. Drain well and allow to cool. When required, reheat the oil increasing the heat to 180°C and deep fry the wedges in batches until crisp and golden. Drain well on paper towel and keep warm in the oven
  4. PAT the fish dry with paper towel. Dip each piece of fish into the batter, allowing the excess to run off before carefully lowering into the oil. Cook in 2-3 batches until crisp and golden. Drain well, place onto an oven tray and keep warm. Serve immediately with potato wedges, lemon and pesto tartare sauce
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