ingredients
makes about 50 pieces
1 1/2 cups mayonnaise
1 bottled gherkin, chopped
1 teaspoon bottled capers, drained and finely chopped
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1/4 teaspoon Dijon mustard
1/4 small onion, finely grated
for the batter
1 cup self rising flour
1/4 cup cornstarch
1 tablespoon oil
1 pound fish fillets, bones removed
12 sardines
8 raw medium king prawns, peeled
8 scallops, cleaned and deveined
1 calamari hood, cut into rings flour, for coating
oil, for deep-frying
lemon wedges, for serving
method
1. For the tartare sauce, combine all the ingredients in a small bowl and mix well.
2. To make the batter, sift the flour and cornstarch and a little salt and pepper into a large bowl. Make a well in the centre. Combine the oil and 1 cup water and gradually whisk into the flour until a smooth batter is formed.
3. Cut the fish fillets into 2 inch strips. To prepare the fresh sardines, remove the heads and split them open down the belly, then clean with salted water. Ease the backbone out with your fingers and cut the backbone at the tail end with sharp scissors.
4. Dry the prepared seafood on paper towels, then coat in the flour and shake off the excess.
5 Heat the oil in a large deep pan to 180°C (350°F). The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds. Coat a few pieces of seafood at a time with batter and gently lower into the hot oil with tongs or a slotted spoon.
6. Cook for 2 - 3 minutes, or until crisp and golden brown. Drain on crumpled paper towels. Keep warm while cooking the remaining seafood.
7. Serve with a bowl of tartare sauce and lemon wedges.
The seafood for this dish can be prepared several hours ahead and kept covered in the refrigerator.
