Serve these crisp pieces of deep-fried flathead alongside the fresh sauce Andalouse - a tomato, onion, capsicum and mayo emulsion from Belgium.
- 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
- 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
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
- 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.
- For the beer batter, combine the flour and beer and lightly whisk. A few lumps is fine.
- 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.
- Serve the fried fish with the sauce Andalouse, avocado wedges topped with a sprinkling of chives, rocket salad and lemon wedges on the side.
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Photography by Adam Liaw.