Burra-Battered Fish and Prawns

Serves 4-

Now there’s nothing quite like a good fish and chips during the great Aussie season of summer, and what better to compliment it with a great Aussie Quencher – Burragumbilli Organic Lager!

Now I prefer to use Perch for this dish. Deep Sea Perch in fact has a beautiful texture and a sweet flesh, which holds well during frying. Now you can use whatever takes you’re fancy – Flathead is great when you can catch them fresh and Snapper isn’t bad either. About four good sized fillets should see this through to perfection. If you do end up using Flathead about two filets per person is what you’ll need.

To start you’ll need – Utensils: - As Follows;
• 2 good sized mixing bowls
• A decent sized resting plate
• A good Whisk or blender

Ingredients;
• 4 good sized fillets of your choice of fish (2 fillets per person if using flathead) – or Prawns (1kg of peeled prawns maybe Tiger prawns)
• A good cup of plain flour – Preferably Organic
• Sea salt & Pepper
• Lemon wedges
• 1 cup whole egg mayonnaise
• 1 clove garlic, crushed
• Small Saffron tin.
• 8 good sized potatoes – Washed and peeled – cut lengthways into thick style chippies and best kept in a bowl of hot water, until you’re ready to cook them.


Now to make the Burra Beer Batter!

1. Sift flour and salt into a bowl and whisk in beer (be sure to add it slowly).

*You don’t want this to be too runny. A thick consistency, coats the fish best, so form a smooth thick batter. (If you don’t end up using the whole bottle its better that you finish it off, after all it’s nice to have a drink it makes cooking more enjoyable).

2. Heat oil in a deep saucepan or wok until hot or until a cube of bread browns in 15 seconds when added to the oil.

3. Dip potato slices into batter, drain off excess and cook in hot oil for 2-4 minutes or until coating is golden. Remove and drain on absorbent paper. Sprinkle with salt and keep warm in the oven at about 160 Deg.Cel.

4. Pat fish fillets dry with absorbent paper and dip into batter. Cook 3-5 minutes, depending on the thickness of the fish.

5. Mix together the Saffron with 2 teaspoons of hot water. Combine saffron with remaining garlic & aioli ingredients and mix well, season with salt and pepper.

6. Serve hot fish and with saffron/garlic aioli lemon wedges and hot chippies.
Wash it all down with a great beer - Burragumbilli Organic Lager - of course!
Yum!
Chef Burra