Beer Battered Barramundi with Horseradish Mayo Print Email

1/2 cup light sour cream
1/4 cup whole egg mayonnaise
2 TBS horseradish
1 tsp finely grated lemon zest
2 TBS finely chopped fresh parsley
1 ¾ lbs barramundi fillets
1 1/4 cups AP flour
1 egg yolk
1 bottle of beer
Vegetable oil for deep-frying
Rocket salad and lemon wedges, to serve

Combine sour cream, mayonnaise, horseradish, zest and parsley in a bowl and then set aside.

Cut fish into bite-sized pieces and toss in 1/4 cup of the flour. Whisk egg yolk and beer together until well combined. Sift remaining flour over egg mixture and whisk to form a smooth batter. Dip floured fish into batter and allow excess to drip away. Deep fry in batches until golden.

Serve fish with arugula salad, lemon wedges and horseradish mayonnaise. Serves 4

Adapted from

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