- 1 1/2 cups SR flour
- 1 egg, lightly beaten
- 1 1/2 cups very cold beer
- Salt and freshly ground black pepper, to taste
- 3/4 cup ZOOSH Free Range Egg Mayonnaise
- 2 tablespoons cornichons, finely chopped
- 1 1/2 tablespoons capers, chopped
- 1 spring onion, finely chopped
- 1 tablespoon basil pesto
- Rice bran or vegetable oil, for deep frying
- 4 desiree potatoes, cut into wedges
- 8 flathead or whiting fillets
- Lemon wedges, for serving
| - 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
- COMBINE mayonnaise with the cornichons, capers, spring onion and pesto, mix well. Season to taste. Refrigerate until required
- 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
- 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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