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To make tartare sauce, combine all ingredients in a bowl. Season and refrigerate until needed.
Combine flour, dill, milk and 1 tsp salt in a large bowl. Add mineral water, whisking until smooth and thick. Refrigerate for 30 minutes.
Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Dip 2 fish fillets into batter, allowing excess batter to drain off, then gently drop into oil and fry for 3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Scatter with salt, then repeat with remaining 6 fish fillets. Spread tartare sauce onto rolls, top with fish and serve with lemon wedges and dill sprigs.
150 g (1 cup) plain flour
1 tsp dried dill
60 ml (¼ cup) milk
250 ml (1 cup) sparkling mineral water
vegetable oil, to deep-fry
8 whiting fillets, skin on, pin-boned
8 bread rolls, sliced open
lemon wedges and dill sprigs, to serve
2 tbsp baby capers in brine, roughly chopped
8 cornichons, roughly chopped
¼ cup dill sprigs, roughly chopped
300 g (1 cup) good-quality mayonnaise
1 lemon, zested, juiced
Añadido por: Natália Martins
Consultado: 1971 X
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