captain’s kawahagi

beer batter and yogurt tartare recipes courtesy of executive chef Josh Harris

takes 15 mins
makes 2 serves

200g Greek style natural yoghurt
1 clove garlic, micro planed or minced
¼ bunch chives
¼ bunch dill
¼ bunch parsley
½ lemon juice and zest
4-5 diced cornichons
1 tbsp chopped capers
1 French shallot

place yoghurt in a bowl then add chopped herbs, garlic, capers, cornichons and shallot.

zest and juice the lemon into the bowl then mix thoroughly.

season with sea salt to taste and store in the fridge for up to 5 days.

note: for an exciting twist to this recipe simply add grated boiled egg for an extraordinary “Sauce Gribiche”

4 kawahagi fillets
2 litres rice bran oil
1½ cups SR flour
1 tsp sea salt
1 tsp onion powder
½ tsp garlic powder
1½ tsp toasted and ground fennel seeds
375ml pale ale

place all dry ingredients in a large mixing bowl and slowing add the beer whisking constantly until reaching desired consistency.

dust fish in seasoned flour, shake off any excess then dip through the batter and straight into hot rice bran oil (170deg).

cook until golden brown then strain, rest on paper towel for 60 seconds, season and serve.