serves
6
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Sustainable Fish
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 800 g King George whiting fillets
- 2 litres vegetable oil, for deep frying
- 50 g softened butter
- 12 thick slices white bread
- 6 leaves gem lettuce (baby cos)
Beer batter
- 225 g (1½ cups) self-raising flour
- 375 ml (1½ cups) beer, chilled
Dill tartare sauce
- 350 g (1½ cups) Japanese mayonnaise
- 2 tbsp finely chopped spring onions
- 2 tbsp finely chopped gherkins
- 1 tbsp finely chopped capers
- 2 tbsp thinly sliced parsley
- ¼ cup thinly sliced dill
Instructions
- For the beer batter, place the flour in a bowl and stir in the beer just until a thick batter forms. Don’t over-mix. A few lumps is fine. Rest for 20 minutes.
- Meanwhile, for the dill tartare sauce, combine all the ingredients in a bowl and refrigerate until ready to serve.
Cut the whiting into pieces about the same length as your bread. Heat the oil for deep-frying in a large saucepan to 180ºC. - Cooking in batches, dip the whiting fillets briefly into the batter, drain off any excess and fry for about 4 minutes on each side or until golden. Drain on a wire rack.
- Butter the bread and top half the slices with a good dollop of tartare sauce, a lettuce leaf, a couple of pieces of fried fish and another dollop of tartare sauce. Cover with the remaining bread slices and serve immediately.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sustainable Fish
