Linguine al Gamberoni - Chef Recipe by Bobby Singh
Everyone loves pasta, so why not for Christmas lunch? This light and enticing dish of Mooloolaba Kin...
600g blue eye trevalla or premium white fish
1 cup plain flour
1 cup self-raising flour
500mL chilled beer
Olive oil for deep frying
Salt and pepper
2 large egg yolks
1 tsp hot mustard
1 tsp cider vinegar
1 Tbs finely grated onion
1 Tbs capers
5 small gherkins
500mL olive oil
Salt and pepper
First create a mayonnaise base. Make sure all ingredients are at room temperature, then whisk the egg yolks, mustard, cider vinegar, lemon juice and sprinkle of salt and pepper in a bowl.
Once mixed, add the oil slowly in a very thin stream to avoid curdling, whisk vigorously until it begins to thicken. An electric beater is ideal for this process. Continue adding oil until it is all used and the mayonnaise is thick and firm. A little warm water can be added if mayonnaise is too thick.
Finely chop gherkins and roughly a tablespoon worth of parsley. Add finely grated onion, capers, chopped gherkins and parsley to mayonnaise mixture and stir well. This sauce will keep for a week or more, if kept refrigerated and covered.
Cut blue eye trevalla (or premium white fish of choosing) into eight portions, roughly 75g each.
Then combine flours, stir and sift into a bowl before seasoning with salt and pepper to taste. Whisk in beer to make a smooth, coating batter.
Heat oil to 180 C, a wok is good to use for this method of cooking.
Dry fish fillets with a paper towel and coat well with the batter. Cook in batches until golden brown and drain on scrunched up paper towels.
Serve with tartar sauce and favourite-style of chips.
Credits: Mures Lower Deck
Photo Credits: Mures Lower Deck