- 200 gram Best Foods mayonnaise
- 2 tbsp capers chopped rinsed
- 1 large pickle chopped
- 1 small shallot finely chopped
- 1/2 lemon juice
- black peppercorn
- lemon wedges for serving
- 4 trevally fish fillets skinned
- 1 cup plain flour for batter
- 1/4 cup cornflour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup plain flour for coating
- 1 large egg yolk
- 1 cup soda water ice-cold
- olive oil for frying
For the tartare sauce, mix all the ingredients together in a small bowl and store in fridge until needed.
Prepare fish by cutting into preferred serving size. Slightly pat dry.
Mix flour, cornstarch, salt and baking soda together in a deep dish. Place the second measure of flour onto a shallow plate, dip fish fillets into flour and shake off excess. Set aside.
Heat 3cm depth of oil in a large pan. Bring it to about 180°C. Whisk egg and soda water together in a bowl and combine with flour mixture. The batter should be light and bubbly.
Working quickly, dip the floured fish fillets into the batter, lift to drain excess, and lower into the hot oil.
Fry for 6-8 minutes until golden in colour and crisp. Carefully turn fillets to ensure even cooking. Drain on a wire rack and sprinkle with a pinch of salt.
Serve with tartare sauce and lemon wedge.