Beer Battered Snapper Goujons, Japanese tartar and Gem Lettuce Salad - Chef Recipe by Evan Seaward
Ingredients
1kg snapper fillet, skin off
Beer batter:
100g plain flour
500mL Stone & Wood beer
2g pink salt
2g cracked black pepper
Japanese tartar sauce:
200mL Kewpie mayo
50mL lemon juice
30g baby capers
30g cornichons
5g dill
Smoky maple dressing:
150mL maple syrup
75mL red wine vinegar
1 Tbs liquid smoke
2-3 heads baby gem lettuce
1 punnet cherry tomatoes
1 large Continental cucumber
6 whole lemons
Method
Slice snapper into 40g strips, using 4 pieces per serve. Dust in seasoned flour and set aside in the fridge, covered.
Make beer batter – place flour, salt and pepper in a bowl and whisk in beer to batter consistency. Keep in fridge until required.
Japanese tartar sauce:
Place Kewpie mayo in a bowl, add finely chopped capers, cornichons and dill. Add a squeeze of lemon juice to taste and season with salt and pepper.
Smoky maple dressing:
Place maple syrup, red wine vinegar and rest of ingredients into a bowl and mix well.
Gem lettuce salad:
Prepare gem lettuce by washing well, pick leaves and set aside. Wash cherry tomatoes and cut into quarters. Peel cucumber and cut into 3 even pieces, using a vegetable peeler, make ribbons peeling all 4 sides evenly.
Do not peel into the seeds.
Cut lemons into eighths, de-seed and set aside.
Place flour-dusted snapper into beer batter. Gently add to a deep fryer at 200 C and cook for 2-3 minutes until golden brown.
Drain on a paper towel, season with salt and pepper.
To plate:
Use a long rectangle plate, large enough to fit 4 gem lettuce leaves in a row, a sauce vessel and lemon wedges at either end.
Place a spoonful of Japanese tartar in a sauce vessel, add 4 lemon slices per plate. On top of each gem lettuce leaf, place 2 cucumber ribbons, 3 pieces of cherry tomato, mint leaves if desired and fresh sliced deveined chilli, if you like it spicy.
Dress with maple dressing.
Place deep-fried snapper goujons on top of each salad leaf and garnish with snow pea sprouts if desired.
