serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • Cooking
PG
series • Cooking
PG
Ingredients
- Vegetable oil, for deep-frying
- 500 g flathead fillets
- ½ tsp turmeric
- 2 tbsp fish sauce
- 1 tsp sugar
- ¾ cup self-raising flour, plus extra for dredging
- ¼ cup fine rice flour
- 1 cup ice-cold beer
- ½ tsp turmeric
- Salt and black pepper
- 2 spring onions, thinly sliced
- 1 cup loosely packed dill, finely shredded
- 1 red bird’s eye chilli, thinly sliced
- Japanese mayonnaise, lemon wedges, to serve
Instructions
- In a medium saucepan, heat enough oil to deep-fry to 180˚C. Cut the fish into 2 cm pieces, then in a medium bowl combine with the turmeric, fish sauce and sugar. Set aside for 5 minutes while you make the batter.
- To make the beer batter, combine the flours, beer, turmeric and salt and mix gently until just combined (a few lumps are okay!). Do not over-mix the batter. Toss the fish pieces in a little extra flour to dredge, then add to the batter. Use chopsticks to pick pieces of fish out of the batter, then deep-fry for about 3 minutes, or until golden-brown and the fish is just cooked through. Remove to a wire rack to drain any excess oil.
- Transfer the fried fish to a serving plate, and sprinkle with salt and pepper, spring onion, dill and chilli. Serve with mayonnaise and lemon wedges on the side.
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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.
