Beer-battered barra and potato scallops with minted pea mayo
- 09.03.2017
- 1 335
Try this golden battered barramundi served with minted pea mayonnaise.
Recipe «Beer-battered barra and potato scallops with minted pea mayo» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 2 Golden Delight potatoes, peeled, 450g barramundi fillets, 260g plain flour, 1 tsp baking powder, 375ml beer , Peanut oil, to deep-fry, Lemon wedges, to serve, 120g frozen peas , 1 tbsp chopped fresh mint, 1 garlic clove, finely chopped, 170g whole-egg mayonnaise.
Ingredients:
- 2 Golden Delight potatoes, peeled
- 450g barramundi fillets
- 260g plain flour
- 1 tsp baking powder
- 375ml beer
- Peanut oil, to deep-fry
- Lemon wedges, to serve
- 120g frozen peas
- 1 tbsp chopped fresh mint
- 1 garlic clove, finely chopped
- 170g whole-egg mayonnaise
Instructions
- 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.