This tempura-style batter is light and crisp. Good served with a preserved-lemon aioli.
Cut flathead fillets in half lengthways.
Mix flours in a medium bowl. Add mineral water and mix well. Place fish fillets in the batter and coat well.
Place oil in a 22cm frypan over moderate heat. If your pan is larger add more oil - we want about 1 cm depth. Test the oil by dropping a little batter into the pan: it will sizzle when the oil is hot.
Pick up a fillet with a fork and drain excess batter into the bowl, then carefully lay the fish in the pan.
Repeat, cooking a few at a time for 2-3 minutes a side until lightly golden. Drain on paper towels.
Serve with shoestring chips and salad.
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