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Josh and Amy - Beer Battered Barramundi

with Shoestring Fries and Tartare Sauce

Prep time: 1 hour    Cook time: 40 mins    Serves: 4

Ingredients

1kg potatoes 

Vegetable oil, for deep frying

4 x 200g barramundi fillets

Lemon wedges, to serve

Dill, to garnish 

Tartare Sauce

2 egg yolks

2tbs lemon juice

2tsp Dijon mustard

250ml light olive oil 

2tbs flat parsley, finely chopped

1tbs cornichons, finely chopped

2tsp baby capers, finely chopped

Beer Batter

150g self-raising flour

1/2 tsp salt

1/4 tsp ground black pepper

250ml chilled pale ale beer

 

Method

  1. To make tartare sauce, process yolks, juice and mustard until smooth. With motor operating, drizzle in oil until mixture is thick. Stir in remaining ingredients. Season.
  2. Line a tray with absorbent paper.
  3. To make fries, cut potatoes into thick matchsticks and spread out on prepared tray. Pat dry with absorbent paper.
  4. Deep fry in small batches until golden and crisp. Drain on absorbent paper. Season with salt.
  5. To make batter, sift flour, salt and pepper into a bowl. Whisk in beer to form a smooth batter.
  6. Working in batches, dip fish into batter and deep fry until golden and crisp. Drain on absorbent paper and season with salt.
  7. Serve fish and fries with sauce and lemon wedges. Garnish with dill.
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