Battered flathead with lemon and dill sauce

Lemon and dill sauce brings out the best in this succulent and aromatic fish dish.

Recipe «Battered flathead with lemon and dill sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 cup self-raising flour, sifted, 1 3/4 cups rice flour, 1 tsp salt flakes, 1 egg, lightly beaten, 2 cups soda water, chilled , vegetable oil, for deep-frying, 8 flathead fillets, skin removed, cos lettuce leaves, to serve , 1 cup whole-egg mayonnaise, 1 lemon, rind finely grated, juiced, 1/4 cup dill sprigs, finely chopped.

Ingredients:

• 1/2 cup self-raising flour, sifted 
• 1 3/4 cups rice flour 
• 1 tsp salt flakes 
• 1 egg, lightly beaten 
• 2 cups soda water, chilled 
• vegetable oil, for deep-frying 
• 8 flathead fillets, skin removed 
• cos lettuce leaves, to serve 
• 1 cup whole-egg mayonnaise 
• 1 lemon, rind finely grated, juiced 
• 1/4 cup dill sprigs, finely chopped 

Instructions

1. 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.
2. 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.
3. Half-fill a large saucepan or wok with oil. Heat over medium-high heat until hot.
4. 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.
5. Season hot fish with salt. Serve with lettuce leaves and lemon and dill sauce.