BEER-BATTERED FLATHEAD & TWICE-COOKED POTATO CAKES

SERVES 4 AS A STARTER, 2 AS A MEAL You will need a deep-frying thermometer for this recipe.

300g rock salt

4 large waxy potatoes (such as Dutch

cream, nicola or desiree), scrubbed 4 nori sheets, torn

Vegetable oil, for deep-frying

4 x 150g rock flathead fillets, skin on 1 quantity nori tartare, to serve (recipe

follows) 12/3 cups (250g) plain flour, plus extra,

for dusting

12/3 cups (250g) cornflour

11/2 cups (375ml) beer

1 cup (250ml) mineral water

Preheat oven to 210°C/190°C fan-forced.

To make the potato cakes, spread rock salt on a baking tray, then nestle potatoes into the salt and bake for 50 minutes.

Cool to room temperature.

For the nori salt, blitz nori in a blender, then combine with 2 tbs salt flakes.

For the batter, combine flours and

1 tbs salt flakes in a large bowl. Combine beer and mineral water, make a well in the dry ingredients, then gradually whisk in the liquid until smooth.

Heat 20cm oil in wide heavy-based saucepan or in a deep-fryer until 180°C.

Meanwhile, preheat oven to 120°C/100°C fan-forced.

Slice cooled potatoes into 3.5cm-thick rounds. Working and cooking in batches, dust potato rounds with extra flour, shaking off any excess, then submerge in the batter. Fry for 3-4 minutes, until golden. Drain, season with nori salt and keep warm on a baking tray in the oven.

Working in batches if needed, dust the fish in extra flour, shaking off any excess, then coat in the batter; I like to batter the flesh but leave the skin mostly exposed for effect, but that’s up to you. Lower into the oil and cook for 3 minutes or until golden. Drain, season with nori salt, then

serve immediately, with potato cakes and nori tartare.

MAKE IT DIFFERENT For classic fish and potato cakes, skip all the nori and simply serve the fish and potato cakes with salt and vinegar, or with a more classic tartare.

NORI TARTARE

Rehydrate 4 nori sheets in boiling water for 5 minutes. Drain, slice very finely and mix together with 230g good-quality whole-egg mayonnaise, 3 tbs chopped gherkins or Chinese pickles, 4 finely sliced long green shallots, a small handful of chopped dill fronds a small handful of shredded shiso leaves, 1 tbs Dijon mustard, 2 tsp umeboshi puree or 1 chopped umeboshi plum and 1 tsp sesame oil. This tartare is best used fresh, but will keep for several days in the fridge. Makes about 350g.

CITRUS NORI TARTARE FOR FISH

To give nori tartare a citrus twist, add the diced flesh of 1 lemon or 2 limes. It’s a wonderful match for all kinds of fish.