Battered fish and potato wedges with lemon tartare sauce

Battered fish tastes better when its served with crunchy potato wedges, sizzling from the oven.

Recipe «Battered fish and potato wedges with lemon tartare sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 6 desiree potatoes, cut into wedges, 1 tbsp olive oil, 1 tsp sea salt flakes, 1 cup self-raising flour, plus extra to coat, 3/4 cup chilled beer , 1/2 cup chilled soda water, Vegetable or canola oil, to deep-fry, 12 flathead fillets , Lemon wedges, to serve, Mesclun salad leaves, to serve, 2 egg yolks, 2 tbsp lemon juice, 2 tsp Dijon mustard, 3/4 cup vegetable oil, 1/4 cup drained capers, coarsely chopped, 1/4 cup finely chopped gherkins.

Ingredients:

• 6 desiree potatoes, cut into wedges 
• 1 tbsp olive oil 
• 1 tsp sea salt flakes 
• 1 cup self-raising flour, plus extra to coat 
• 3/4 cup chilled beer 
• 1/2 cup chilled soda water 
• Vegetable or canola oil, to deep-fry 
• 12 flathead fillets 
• Lemon wedges, to serve 
• Mesclun salad leaves, to serve 
• 2 egg yolks 
• 2 tbsp lemon juice 
• 2 tsp Dijon mustard 
• 3/4 cup vegetable oil 
• 1/4 cup drained capers, coarsely chopped 
• 1/4 cup finely chopped gherkins 
• 2 tbsp finely chopped chives 
• 2 tbsp finely chopped chervil 
• 2 tbsp finely chopped dill 

Instructions

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.
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.
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.
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.
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.
6. Place the fish and wedges on serving plates with the tartare sauce. Serve immediately with lemon wedges and mixed salad leaves, if desired.