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Wasabi Beer Battered Fish, Potato Wedges and Tartare Sauce

For the ultimate Saturday night in, try this mouth-watering recipe from episode 32 of Everyday Gourmet.


  • Wasabi Beer Battered Fish

  • 4x Flat head fillets pin boned

  • 1 cup plain flour + extra for dusting

  • 125ml beer (may need a little more)

  • 1tsp. wasabi powder (wasabi paste is also fine)

  • Salt and pepper

  • Vegetable oil, for deep frying

  • Quick Potato Wedges

  • 4 large Desiree or kipfler potatoes

  • 1 tbsp unsalted butter

  • ½ tbsp vegetable oil

  • Salt

  • Tartare Sauce

  • ¼ cup whole egg mayonnaise

  • 6 cornichon, finely chopped

  • 1 tsp capers, finely chopped

  • 1 french shallot, finely chopped

  • Juice of half a lemon

  • ½ tsp wasabi paste


  • Wasabi Beer Battered Fish:

  • 1.

    Heat the oil in a large pot or wok. In a large bowl add the flour and salt. Make a well in the centre and start adding the beer. The consistency should be a little thinner than a pancake batter.

  • 2.

    Dust each piece of fish in the extra flour and wasabi powder. Immediately place in batter, drain excess off and then place in hot oil until golden brown. Drain on some paper towel. Season with some more salt (mixed with a little wasabi powder) and lemon wedges.

  • Quick Potato Wedges:

  • 1.

    Wash potatoes thoroughly. Add to a saucepan of cold water, bring to the boil and cook for 15 minutes. Drain and let the potatoes cool slightly.

  • 2.

    Cut the potatoes into wedges or large slices.

  • 3.

    On a medium to high heat, melt the butter and oil in a large frying pan and sauté the wedges until golden brown. Reduce the heat to medium and cook for another 10 minutes or until the wedges are crispy and soft inside. Season with salt,

  • Tartare Sauce:

  • 1.

    Combine all ingredients


Preparation Time: 40 minutes

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