Flathead Fillets in Saffron Batter & Chilled Green Beans

INGREDIENTS

One flathead filleted
250gms tempura flour
375 gms soda water
5 gms saffron threads
Ice
Oil for pan searing
S&P


SERVES: 2

SERVING SUGGESTION
Chilled Green Beans & Pistachio Butter

WINE: Craggy Range ‘Kidnappers’ Chardonnay '08

METHOD

To make batter: mix saffron threads in 30mls of warm water and infuse for 1 – 2 minutes. Whisk soda water into the flour to form a thin, creamy consistency. Add to tempura and whisk well to combine. Rest the mixture for about 5 minutes.
To cook: heat aprox. 2 cm of grapeseed or similar oil in a frying pan. Dip seasoned fillets into batter and place in the pan. Cook for about 1 ½ minutes then flip and cook for a further 1 – 2 minutes.
To serve: drain fish on kitchen paper then place on serving plate. Serve with chilled bean salad.