The West

Picture: Iain Gillespie/The West Australian

  • Serves 4 *

_Mayo _

  • 1/4 cup yogurt *

  • 1/4 cup good quality mayonnaise *

  • 2 tbsp horseradish *

  • 1 lemon, zest and juice *

  • 2 tbsp dill, chopped *

  • _Fish _ *

*750g barramundi *

  • 1 1/4 cups flour *

  • 1 egg yolk *

  • 1 stubbie of beer *

  • vegetable oil for deep frying *

  • dill pickle to serve *

  • *

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.

The West Australian

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