Wasabi Beer Battered Fish, Potato Wedges and Tartare Sauce

Cook time 40 minutes
Servings 4


Wasabi Beer Battered Fish
4x Flat head fillets pin boned
1 cup plain flour + extra for dusting
125ml beer (may need a little more)
1tsp. wasabi powder (wasabi paste is also fine)
Salt and pepper
Vegetable oil, for deep frying

Quick Potato Wedges
4 large Desiree or kipfler potatoes
1 tbsp unsalted butter
½ tbsp vegetable oil

Tartare Sauce
¼ cup whole egg mayonnaise
6 cornichon, finely chopped
1 tsp capers, finely chopped
1 french shallot, finely chopped
Juice of half a lemon
½ tsp wasabi paste

Wasabi Beer Battered Fish, Potato Wedges and Tartare Sauce


Wasabi Beer Battered Fish
Heat the oil in a large pot or wok. In a large bowl add the flour and salt. Make a well in the centre and start adding the beer. The consistency should be a little thinner than a pancake batter.

Dust each piece of fish in the extra flour and wasabi powder. Immediately place in batter, drain excess off and then place in hot oil until golden brown.  Drain on some paper towel. Season with some more salt (mixed with a little wasabi powder) and lemon wedges.


Quick Potato Wedges
Wash potatoes thoroughly. Add to a saucepan of cold water, bring to the boil and cook for 15 minutes. Drain and let the potatoes cool slightly.

Cut the potatoes into wedges or large slices.

On a medium to high heat, melt the butter and oil in a large frying pan and sauté the wedges until golden brown.  Reduce the heat to medium and cook for another 10 minutes or until the wedges are crispy and soft inside. Season with salt.


Tartare Sauce
Combine all ingredients