This is another recipe I made for a seafood platter night it was really good and again the ingredients listed below are just a guess for 4 people I think it will be about right. As I said in previous posts because I was making this as part of a large platter I cut back on everything because of all the dishes I made. I am also listing 2 of the sauces I made below; The lemon mayonnaise I served with the fish and the twist on the more traditional cocktail sauce I served with the prawns and crab meat.

Ingredients

3/4 Cup self raising flour
3/4 Cup plain flour
1 Teaspoon five spice powder
1 Egg
11/2 Cups beer
Vegetable oil, for deep frying
800g white fish fillets

Lemon Mayonnaise

2/3 Cup mayonnaise
1 Teaspoon finely grated lemon rind
2 Teaspoons lemon juice
Cracked black pepper to taste

Cocktail Sauce

3/4 Cup mayonnaise
4 Tablespoons tomato ketchup
1 dash of Cognac
2-3 drops Tabasco sauce
2-3 drops Worcestershire sauce
Pinch of paprika

Method

1. Whisk flours, five spice, egg and beer in a bowl until smooth (I use a bar mix)

2. Heat oil in deep fry pan or wok. Dip fish in batter, deep-fry fish, in batches, until crisp and cooked through. Serve with lemon mayonnaise, and lemon wedges if desired.

Lemon Mayonnaise

1. Combine mayonnaise, rind, juice and pepper in a bowl, cover and refrigerate until needed.

Cocktail Sauce

1. Combine mayonnaise, ketchup, cognac, Tabasco sauce, Worcestershire sauce and paprika in a bowl again cover and refrigerate until needed.

All photos taken by me unless otherwise stated.