Beer-battered barra and potato scallops with minted pea mayo

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Beer-battered barra and potato scallops with minted pea mayo

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  • 0:25 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

Try this golden battered barramundi served with minted pea mayonnaise.

Featured in
Family dinner recipes, Main recipes

Ingredients

  • 2 (about 600g) Golden Delight potatoes, peeled
  • 450g barramundi fillets
  • 260g (1 3/4 cups) plain flour
  • 1 teaspoon baking powder
  • 375ml beer
  • Peanut oil, to deep-fry
  • Lemon wedges, to serve

Minted pea mayo

  • 120g (3/4 cup) frozen peas
  • 1 tablespoon chopped fresh mint
  • 1 garlic clove, finely chopped
  • 170g (2/3 cup) whole-egg mayonnaise

Method

  • Step 1
    To make the minted pea mayo, cook the peas in a saucepan of salted boiling water for 2 minutes. Drain and refresh under cold running water. Process the peas, mint, garlic and half the mayonnaise in a small food processor until combined.
  • Step 2
    Transfer to a bowl. Stir through remaining mayonnaise until well combined. Cover. Store in the fridge until required.
  • Step 3
    Cook the potatoes in a saucepan of boiling water for 15 minutes or until tender. Set aside to cool slightly. Cut into 1cm-thick slices.
  • Step 4
    Cut fish into 4 x 12cm pieces. Whisk together 225g (1 1/2 cups) of the flour and the baking powder in a large bowl. Make a well in the centre. Gradually pour in the beer, whisking constantly, until a smooth batter forms. Pour enough oil to come one-third of the way up the side of a wok or large saucepan. Heat over high heat until a cook’s thermometer reaches 180C. Dip the fish in the batter and cook, in 3 batches, for 3 minutes or until golden.
  • Step 5
    Lightly dip the potato slices in the remaining batter and cook for 2 minutes or until golden. Season fish and scallops with sea salt and serve with minted pea mayonnaise and lemon wedges.

Notes

Secret ingredient: Baking powder in the beer-batter makes it beautifully golden.

  • Author: Alison Adams
  • Image credit: Al Richardson
  • Publication: Taste Magazine

Source: taste.com.au

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