Cook Time 40 minutes
4 very soft bread rolls
4 x white fish fillets such as flathead or whiting, pin boned
1 cup plain flour + extra for dusting
300ml beer (may need a little more)
Pinch cayenne pepper
Vegetable oil, for deep-frying
¾ cup whole egg mayonnaise
Zest and juice ½ lemon
6 cornichon, finely diced
1 ½ tbsp capers finely chopped
¼ onion, mince on a grater
½ bunch chives, finely chopped
3 sprigs parsley, finely chopped
¼ savoy cabbage, finely shredded
¼ of an iceberg lettuce, finely shredded
1 cucumber, strips sliced with a peeler
2 sprigs of mint, roughly torn
½ tbsp extra virgin olive oil
1 tsp white wine vinegar or lemon
Heat the oil in a large pot, wok or deep fryer to 180°C.
In a large bowl add the flour, salt and cayenne pepper. Make a well in the centre and start adding the beer. The consistency should be a little thinner than a pancake batter.
Dust each piece of fish in the extra flour. Immediately place in batter, drain excess off and then gently lower into hot oil. Cook until golden brown and very crispy. Drain on some paper towel and season again with a little salt.
For the tartare sauce, combine all ingredients.
For the salad toss the cabbage, lettuce, cucumber and mint leaves with a little oil and vinegar.
To assemble, generously spread each side of the bun with tartare sauce. Garnish with the salad then top with a piece of fish. Eat immediately.