Ingredients
½ cup plain flour
½ cup corn flour
250ml Verjuice chilled
1 tspn sea salt
600g fresh flathead fillets skinned & de-boned
1 cup plain flour for dusting
1 tbspn oil for frying
to season sea salt
to serve lemon
You'll need to make:
1 qty Verjuice Mayonnaise
You'll need to make:
1 qty Waxy Potato Chips with Salt and Red Wine Vinegar
½ cup plain flour
½ cup corn flour
250ml Verjuice chilled
1 tspn sea salt
600g fresh flathead fillets skinned & de-boned
1 cup plain flour for dusting
1 tbspn oil for frying
to season sea salt
to serve lemon
You'll need to make:
1 qty Verjuice Mayonnaise
You'll need to make:
1 qty Waxy Potato Chips with Salt and Red Wine Vinegar
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
1
To make the batter, sift the plain flour & cornflour into a large mixing bowl, pour in the Verjuice, add the salt then whisk to a smooth consistency. Set aside.
2
Cut the flathead fillets into 24 even bite-size pieces.
3
If you have a deep fryer, set the temperature to 180°C. If you are frying the fish in a pan over the stove, half fill a high sided large frying pan with oil and place it over medium-high heat, bringing the oil up to 180°C (it will help if you have a digital thermometer).
4
Pour the dusting flour onto a dinner plate, using it to cover the flathead pieces then dip them into the Verjuice batter and carefully place them into the frying oil for 6 minutes or until golden brown and cooked through. You will need to do this in 3 batches so that you don’t overcrowd the pan/basket. Remove from the oil and drain onto kitchen paper towel.
5
Place fish onto a platter and season with sea salt. Serve with Verjuice mayonnaise, freshly fried chips, and fresh lemon.
1
To make the batter, sift the plain flour & cornflour into a large mixing bowl, pour in the Verjuice, add the salt then whisk to a smooth consistency. Set aside.
2
Cut the flathead fillets into 24 even bite-size pieces.
3
If you have a deep fryer, set the temperature to 180°C. If you are frying the fish in a pan over the stove, half fill a high sided large frying pan with oil and place it over medium-high heat, bringing the oil up to 180°C (it will help if you have a digital thermometer).
4
Pour the dusting flour onto a dinner plate, using it to cover the flathead pieces then dip them into the Verjuice batter and carefully place them into the frying oil for 6 minutes or until golden brown and cooked through. You will need to do this in 3 batches so that you don’t overcrowd the pan/basket. Remove from the oil and drain onto kitchen paper towel.
5
Place fish onto a platter and season with sea salt. Serve with Verjuice mayonnaise, freshly fried chips, and fresh lemon.
