Try this golden battered barramundi served with minted pea mayonnaise.
- To make the minted pea mayo, cook the peas in a saucepan of salted boiling water for 2 minutes. Drain and refresh under cold running water. Process the peas, mint, garlic and half the mayonnaise in a small food processor until combined.
- Transfer to a bowl. Stir through remaining mayonnaise until well combined. Cover. Store in the fridge until required.
- Cook the potatoes in a saucepan of boiling water for 15 minutes or until tender. Set aside to cool slightly. Cut into 1cm-thick slices.
- Cut fish into 4 x 12cm pieces. Whisk together 225g (1 1/2 cups) of the flour and the baking powder in a large bowl. Make a well in the centre. Gradually pour in the beer, whisking constantly, until a smooth batter forms. Pour enough oil to come one-third of the way up the side of a wok or large saucepan. Heat over high heat until a cook’s thermometer reaches 180C. Dip the fish in the batter and cook, in 3 batches, for 3 minutes or until golden.
- Lightly dip the potato slices in the remaining batter and cook for 2 minutes or until golden. Season fish and scallops with sea salt and serve with minted pea mayonnaise and lemon wedges.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set