- Prepare the tartare sauce.
- Prepare the batter.
- Heat a large amount of oil in a heavy, deep saucepan, or in deep fryer at 180°C.
- Lightly coat the fish fillets with flour. In small batches, dip each fillet into the batter, making sure each piece is completely covered. Allow any surplus batter to drip off before you fry the fillets.
- Fry the fillets until the batter is golden brown and the fish is cooked through.
- Lift the fillets with a slotted spoon and drain away the excess oil using kitchen paper and a wire rack.
- Repeat this process until you have used up the remaining fillets and batter.
- Season your deep-fried fillets and serve them with potato wedges, tartare sauce, and lemon wedges.
- Instead of batter, use breadcrumbs mixed with some finely chopped parsley to coat the fillets.
- Coat the fillets with flour or AdVital Powder, dip them in egg, coat them in crumbs, then fry them.
- You can replace the dusting flour with AdVital Powder, and consume your healthier battered fish as a snack throughout the day.
- Use gluten free flour and lactose free milk to make the batter, and use gluten free flour for dusting.
- If you’re using a store-bought tartare sauce, choose one that does not contain onion or garlic.
- If a low FODMAP diet is being followed, use the Monash University FODMAP Diet App to find suitable low FODMAP ingredient alternatives.