Ingredients
1/2 cup (75g) plain flour
1/2 cup (75g) corn flour
1 cup (250ml) Maggie Beer Verjuice chilled
1 tspn sea salt
600g fresh flathead fillets, skinned & de-boned
1 cup (150g) cup plain flour, for dusting
1 tbspn vegetable oil, for frying
Sea salt and freshly cracked black pepper, to season
Lemon wedges, to serve
You'll need to make:
You'll need to make:
1/2 cup (75g) plain flour
1/2 cup (75g) corn flour
1 cup (250ml) Maggie Beer Verjuice chilled
1 tspn sea salt
600g fresh flathead fillets, skinned & de-boned
1 cup (150g) cup plain flour, for dusting
1 tbspn vegetable oil, for frying
Sea salt and freshly cracked black pepper, to season
Lemon wedges, to serve
You'll need to make:
You'll need to make:
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Methods
Prep time: 15 mins / Cook time: 10 mins (plus cooking time for chips).
METHOD
1
To make the batter, sift the plain flour & cornflour into a large mixing bowl, pour in the Verjuice, add the salt then whisk to a smooth consistency. Set aside.
2
Cut the flathead fillets into 24 even bite-size pieces.
3
If you have a deep fryer, set the temperature to 180°C. If you are frying the fish in a pan over the stove, half fill a high sided large frying pan with oil and place it over medium-high heat, bringing the oil up to 180°C (it will help if you have a digital thermometer).
4
Pour the dusting flour onto a dinner plate, using it to cover the flathead pieces then dip them into the Verjuice batter and carefully place them into the frying oil for 6 minutes or until golden brown and cooked through. You will need to do this in 3 batches so that you don’t overcrowd the pan/basket. Remove from the oil and drain onto kitchen paper towel.
5
Place fish onto a platter and season with sea salt. Serve with Verjuice mayonnaise, freshly fried chips, and fresh lemon.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 15 mins / Cook time: 10 mins (plus cooking time for chips).
METHOD
1
To make the batter, sift the plain flour & cornflour into a large mixing bowl, pour in the Verjuice, add the salt then whisk to a smooth consistency. Set aside.
2
Cut the flathead fillets into 24 even bite-size pieces.
3
If you have a deep fryer, set the temperature to 180°C. If you are frying the fish in a pan over the stove, half fill a high sided large frying pan with oil and place it over medium-high heat, bringing the oil up to 180°C (it will help if you have a digital thermometer).
4
Pour the dusting flour onto a dinner plate, using it to cover the flathead pieces then dip them into the Verjuice batter and carefully place them into the frying oil for 6 minutes or until golden brown and cooked through. You will need to do this in 3 batches so that you don’t overcrowd the pan/basket. Remove from the oil and drain onto kitchen paper towel.
5
Place fish onto a platter and season with sea salt. Serve with Verjuice mayonnaise, freshly fried chips, and fresh lemon.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Verjuice 375mL
$9.95
