- 1/4 cup good quality mayonnaise *
- 1 lemon, zest and juice *
*750g barramundi *
- vegetable oil for deep frying *
Combine yogurt, mayonnaise, horseradish, zest, juice and dill in a bowl and set aside. Heat your deep fryer to 180C. Cut fish into finger-sized pieces and toss in quarter cup of the flour. Whisk egg yolk and beer together until well combined. Sift remaining flour into the egg mixture and whisk to a smooth batter. Dip floured fish into batter and allow excess to drip away. Deep fry in batches until golden brown. Serve with dill pickle and mayonnaise.