FLATHEAD TEMPURA & ZUCCHINI CHIPS WITH LEMON AIOLI


 

Weekend Australian Magazine, 29 Jan, 22

If there’s one thing both battered fish and zucchini loves, it’s lemon. Here the zest is used for a zippy vinaigrette with peppery rocket, while its juice forms the basis of a sharp, garlicky aioli.
BONUS TIPS:
Rolling lemon on the bench with some downward pressure unlocks extra oils (ergo, aroma!) from the zest and releases more cells for the juicing, too.
Take a shortcut on the aioli with a solid squirt of Kewpie Mayo and a sprink of garlic powder for the world’s quickest tartare.
Or easier still, serve with lemon cheeks for squeezing on the go.
Flathead is such a forgiving fish for frying and makes for fab ‘fish fingers’, but if you can’t find it at your local, any firm-fleshed skinless white fish will do nicely.

Recipe here (subscriber only content)