Lemon and dill sauce brings out the best in this succulent and aromatic fish dish.
- Make lemon and dill sauce: Combine mayonnaise, lemon rind, 1 tablespoon lemon juice, dill and salt and pepper in a small bowl. Cover and refrigerate.
- Preheat oven to 180°C. Combine self-raising flour, 1 1/2 cups rice flour and salt in a large bowl. Make a well in the centre. Add egg and 1 1/2 cups soda water. Using a balloon whisk, slowly stir to form a batter the consistency of pouring cream, adding more water if necessary.
- Half-fill a large saucepan or wok with oil. Heat over medium-high heat until hot.
- Place remaining rice flour on a plate. Coat both sides of fish fillets in flour, shaking off excess. Dip into batter to coat, allowing excess batter to drain. Cook fish, in batches, for 2 to 3 minutes or until batter is golden and crisp. Transfer to a wire rack to drain. Keep fish warm in the oven until ready to serve.
- Season hot fish with salt. Serve with lettuce leaves and lemon and dill sauce.
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