150 g plain flour

½-1 cup milk

½ cup beer

1 tbsp dill

oil to deep fry

8 whiting fillets, skin on, pin-boned

8 bread rolls, sliced open

Lemon wedges

Tartare sauce

2 tablespoons capers in brine, rough chopped

8 cornichons, roughly chopped

¼ cup dill sprigs, roughly chopped

1 cup good quality mayonnaise


For tartare combine ingredients, refrigerate until needed

Combine flour, dill, milk, 1 tsp salt, add beer

Whisk until smooth

Refrigerate for 30 minutes

Fryer or large sauce pan oil for frying at 180C

Dip fish into batter a gently place in the oil for 3 minutes or until crisp & golden

Remove & drain off excess oil

Scatter with salt

Spread tartare on to rolls top with fish serve with lemon wedge & dill