Get wok working to make most of great catch

BEER battered barra and potato scallops with minted pea mayo

Barramundi caught at Buffalo Creek. Picture for Hiro Nakamura fishing column

BEER BATTERED BARRA AND POTATO SCALLOPS WITH MINTED PEA MAYO

Serves: 4

Ingredients:

2 (about 600g) Golden Delight potatoes, peeled

450g barramundi fillets

260g (1¾ cups) plain flour

1 tsp baking powder

375ml beer

Peanut oil, to deep-fry

Lemon wedges, to serve

Minted pea mayo

120g (¾ cup) frozen peas

1 tbs chopped fresh mint

1 garlic clove, finely chopped

170g whole egg mayonnaise

Method:

1. To make the minted pea mayo, cook the peas in a saucepan of salted boiling water for two minutes.

Drain and refresh under cold running water. Process the peas, mint, garlic and half the mayonnaise in a small food processor until combined. Transfer to a bowl. Stir through remaining mayonnaise until well combined. Cover. Store in the fridge until required.

2. Cook the potatoes in a saucepan of boiling water for 15 minutes or until tender. Set aside to cool slightly. Cut into 1cm-thick slices.

3. Cut fish into 4 x 12cm pieces. Whisk together 225g (1½ cups) of the flour and the baking powder in a large bowl.

Make a well in the centre. Gradually pour in the beer, whisking until a smooth batter forms. Pour enough oil to come a third of the way up the side of a wok or large saucepan. Heat until a cook’s thermometer reaches 180C.

Dip fish in the batter and cook, in three batches, for three minutes or until golden.

Lightly dip potato slices in remaining batter and cook for two minutes or until golden.

Season fish and scallops with sea salt and serve with minted pea mayonnaise and lemon wedges.