The Tribute

Battered Fried Fish

Medium difficulty / Serves 4 people

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Serve at special
occasions with

9 lives
Reserve
Sauvignon
Blanc

Where to buy

Ingredients

  • 4 cuts of skinless fish, 200g approx. each one
  • 4 potatoes, thoroughly washed
  • 1 lemon, sliced
  • Salt
  • Pepper
  • Olive oil
  • Oil for frying

For the batter

  • 1 egg
  • 1⁄2 cup of cold water
  • 1 cup of plain flour
  • 4 spoons of self-raising flour

01

Place the potatoes in their skin onto a baking tray. Drizzle olive oil and oregano on top. Place in a preheated 180ºC (356ºF) oven and cook until their skins turn crispy.

02

Place ingredients in a bowl and beat the mixture until smooth. Dip each piece of fish into a bowl of flour and then into the battered mixture.

03

Make sure that you generously cover each piece of fish when dipping. The thicker the layer of batter, the tastier the final dish will be. Fry the battered fish in very hot oil.

04

Cook potatoes until golden in colour, and serve with lemon slices. Serve best with a class of GatoNegro Reserve Sauvignon Blanc.

Pro tip: Check that better mix is cold before coating the fish and frying.


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