Serve these crisp pieces of deep-fried flathead alongside the fresh sauce Andalouse - a tomato, onion, capsicum and mayo emulsion from Belgium.






Skill level

Average: 3.7 (33 votes)


  • 225 g (1½ cups) self-raising flour
  • 330 ml beer
  • vegetable oil, for deep-frying
  • 500 g skinless, boned flathead fillets
  • sea salt, to season
  • 1 avocado, cut into wedges
  • 1 tbsp finely chopped chives
  • rocket salad and lemon wedges, to serve

Sauce Andalouse

  • 235 g (1 cup) Japanese mayonnaise
  • 2 tbsp tomato paste
  • ½ onion, roughly chopped
  • ½ lemon, juice
  • 100 g roasted red capsicum
  • 1 tsp smoked paprika
  • salt, to season

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time: 30 minutes

  1. For the sauce Andalouse, place all the ingredients in a small food processor or blender and blend to a smooth puree. Check the seasoning. Set aside in the refrigerator for about 30 minutes for the flavour to develop.
  2. For the beer batter, combine the flour and beer and lightly whisk. A few lumps is fine.
  3. Heat the oil for deep–frying in a heavy–based deep saucepan to 175°C. Cut the flathead fillets into chip–sized pieces. Working in small batches, dip into the batter and fry for about 3 minutes or until golden and cooked through. Drain on a wire rack, then season with salt.
  4. Serve the fried fish with the sauce Andalouse, avocado wedges topped with a sprinkling of chives, rocket salad and lemon wedges on the side.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.