Battered fish and potato wedges with lemon tartare sauce

Whether you have always loved to cook or you have selected up it as a hobby during quarantine, we would venture a guess that you're watching out for new recipes to tryout. Afterall, becoming creative in the kitchen can be a great and satisfying means to spend time.

We have gathered all the most loved, highest ranked Battered fish and potato wedges with lemon tartare sauce in our site. It's the finest of the best!

We've piled up the best recipes ever. They are our loved, commented and rated 5-star recipes from our huge group, all in one location. The programs, mains, desserts and are guaranteed yummy!

How to make Battered fish and potato wedges with lemon tartare sauce

  • Yield : 4
  • Prep Time : 0:50
  • Cook Time : 0:45
  • Total Time : 1:35

Ingredients

  • 6 desiree potatoes, cut into wedges
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt flakes
  • 1 cup (150g) self-raising flour, plus extra to coat
  • 3/4 cup (185ml) chilled beer
  • 1/2 cup (125ml) chilled soda water
  • Vegetable or canola oil, to deep-fry
  • 12 (about 500g) flathead fillets
  • Lemon wedges, to serve
  • Mesclun salad leaves, to serve

Tartare sauce

  • 2 egg yolks
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 3/4 cup (185ml) vegetable oil
  • 1/4 cup drained capers, coarsely chopped
  • 1/4 cup finely chopped gherkins
  • 2 tablespoons finely chopped chives
  • 2 tablespoons finely chopped chervil
  • 2 tablespoons finely chopped dill

Method

  • Step 1 To make the tartare sauce, combine the egg yolks, lemon juice and mustard in a medium bowl and use a balloon whisk to whisk until well combined and frothy.
  • Step 2 While continually whisking, gradually add the oil in a thin, steady stream until mixture is pale and thick. Add the capers, gherkins, chives, chervil and dill and stir to combine. Taste and season with salt and finely ground white pepper.
  • Step 3 Place flour in a bowl. Add beer and soda water and whisk until a smooth batter forms (do not over-whisk). Season with salt and finely ground white pepper. Place in fridge for 30 minutes to rest.
  • Step 4 Preheat oven to 200°C. Place potato in a roasting pan and drizzle with oil. Sprinkle with salt. Bake in preheated oven, turning occasionally, for 30 minutes or until golden brown and tender.
  • Step 5 Pour enough oil in a large saucepan to reach a depth of 10cm. Place over high heat and heat to 180°C (to test when oil is ready, a cube of bread turns golden brown in 15 seconds). Place extra flour on a plate. Dip a piece of fish in the flour to coat and shake off any excess. Repeat with remaining fish. Dip 3 fish fillets, one at a time, in the batter to lightly coat. Deep-fry for 3-4 minutes or until golden brown and crisp and fish is tender. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 3 more batches with remaining flour, fish and batter.
  • Step 6 Place the fish and wedges on serving plates with the tartare sauce. Serve immediately with lemon wedges and mixed salad leaves, if desired.

© Copyright 2020 Get Recipe Book - All Rights Reserved