Whiting sandwiches with crab tartare

Name: Whiting sandwiches with crab tartare
Cook time: 1 h
Yield: 6
Cuisine: Modern Australian
Ingredients: 800g king george whiting fillets, cut into thin strips about 6cm long and 2cm wide; 6 soft buns, halved; 50g melted butter; 6 leaves butter lettuce; 1 red onion, shaved into thin rings; 2 litres oil for deep frying

Adam Liaw

March 21, 2016

Whiting sandwiches with crab tartare sauce.William Meppem

Time:30 mins - 1 hourServes:6

Freezing the flour for beer batter keeps it cold and dry, inhibiting gluten and keeping the batter crisp and light.

Ingredients

800g king george whiting fillets, cut into thin strips about 6cm long and 2cm wide
6 soft buns, halved
50g melted butter
6 leaves butter lettuce
1 red onion, shaved into thin rings
2 litres oil for deep frying

Beer batter

1½ cups self-raising flour, frozen uncovered overnight
1 bottle beer, chilled

Crab tartare sauce

1½ cups of good quality mayonnaise
½ cup picked crab meat
2 tbsp spring onions, finely chopped
2 tbsp gherkins, finely chopped
1 tbsp capers, finely chopped
2 tbsp parsley, shredded
2 tbsp dill, shredded
2 tbsp chives, finely chopped
1 hard-boiled egg yolk, finely chopped

Method

1. Lightly mix the beer and flour together to a thick batter. Don't over-mix. A few lumps is fine. Rest for 20 minutes.
2. Heat the oil to 180C. Dip into the batter. Drop the whiting into the hot oil to fry in batches until golden brown (about four minutes).
3. To make the tartare sauce, mix the ingredients into the mayonnaise.
4. Toast the buns on a griddle on the cut side only and brush with a little melted butter on the cut side. Lay on a piece of lettuce and a few onion rings, a couple of fish fingers and spoon over some of the tartare sauce.