Recipes for Dummies

Ingredient:

Batter

1 cup self-raising flour

1/4 cup cornflour

salt and pepper

1 tablespoon oil

1 cup water

500 g fish fillets, boned, cut into 5 cm strips

12 sardiens, heads and bones removed

8 raw medium king (large) prawns, shelled

8 scallops, cleaned and deveined

1 calamari hood, cut into rings

flour for coating oil for deep frying tartare sauce, to serve lemon wedges, to serve

1.  
   1. To make Batter: Sieve the flours, salt and pepper into a bowl; make a well in the centre. Combine oil and water; gradually whisk into flour until a smooth batter is formed.
   2. Dry the prepared seafood on paper towels. Dip seafood in flour; shake off excess.
   3. Heat the oil in large deep pan until moderately hot. Coat a few pieces of seafood at a time with batter; gently lower into hot oil with tongs or a slotted spoon. Cook for 2-3 minutes or until golden brown and crisp. Remove; drain on paper towels. Keep warm and cook remaining seafood. Serve accompained with a bowl of tartare sauce and lemonwedges.

NOTE: The seafood for this dish may be prepared several hours ahead; cover and keep in the refrigerator. To prepare fresh sardines, remove the heads and split them open down the belly; clean with salted water. Ease the backbone out with your fingers and cut the backbone at the tail end with sharp scissors. Pat sardines dry.

Tartare Sauce: Combine 1-1/2 cups mayonnaise, 1 finely chopped gherkin, 1 teaspoon chopped capers, 1 tablespoon each chopped fresh chives, chopped fresh tarragon or chervil, and chopped fresh parsley, 1/4 teaspoon smooth mustard and 1 tablespoon grated onion. Top with capers.