Mike Van de Elzen: Beer battered fish with creamy tartare sauce The Sunday Session with Francesca Rudkin

Beer battered fish with creamy tartare sauce
Cook time: 5 minutes

Prep time: 20 minutes

Serves: 6

4 sides white fish like, gurnard, snapper, or similar

2 bottles beer

1 cup flour

salt

oil for frying

Creamy Tartare
2 egg yolks

1 Tbsp white wine vinegar

1 tsp Dijon mustard

300ml grapeseed oil

3 Tbsp crème fraiche

2 Tbsp chopped capers

2 Tbsp chopped gherkins

2 Tbsp chopped fresh parsley

juice and zest of 1 lemon

salt

freshly ground black pepper

Start by making the the tartare.

Place egg yolks, vinegar and mustard in a food processor and blitz to combine. With the motor running, gradually add the oil until the mayonnaise is thick and smooth. Now add all of the other ingredients and stir to combine.

Season to taste with salt and pepper.

Pour the beer into a bowl and sift over the flour and whisk in until a smooth thin batter forms. Season with salt.

Heat enough oil in a pot to 180*c, you can test a small drop of batter to check temperature. It should float to the surface and not colour up too quickly.

One by one run the fish through the batter and then slowly lower into the hot oil. Moving the fish round until fully submerged. This will stop the fish from quickly dropping to the bottom of the pot and sticking.

Once golden keep hot in an oven until all the fish is finished.

Serve alongside the tartare and some greens.

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