Ingredients:

250g firm white fish such as Barramundi, Flathead, Whiting, Ling, Blue-eye, cut into approx. 3cm x 3cm chunks

100g rice flour

25g smoked paprika

2 tbsp onion powder

2 tbsp garlic powder

2 tbsp salt

3/4 tbsp chilli powder

1 tsp chipotle puree

3 tbsp aioli/mayonnaise

1 lemon

1 stalk of green onion, sliced thinly lengthwise

Method:

1. Add 1 tbsp of salt to the fish and gently mix well. Leave to sit for 20 minutes. Rinse off salt and pat dry.
2. Combine rice flour, paprika, onion powder, garlic powder and chilli powder together.
3. Add enough water to the spice mix to make a thick paste (think honey) gently mix fish through until covered well.
4. Mix chipotle and mayonnaise together to make dipping sauce. Set aside.
5. Heat up a pot of oil in a deep pot on medium heat, your ideal frying temperature will be between 175C – 180C
6. To check if oil is hot enough, place a wooden chopstick or wooden spoon into oil and if small bubbles appear around the wood it is ready to go.
7. Carefully drop fish into oil individually to ensure they don’t stick together. Fry the fish in small batches so it doesn’t soak up excess oil. Once a dark golden colour, carefully remove from oil and season well with remaining salt.
8. When ready to serve, squeeze lemon over fish & garnish with spring onion with the chipotle mayo on the side.

Our True Colours Sauvignon Blanc has a crisp acidity which freshens the palate while eating the crisply fried fish. The aging in old barrel has added a savoury texture to the wine which complements the smoky chipotle mayonnaise.

– Meg Brodtmann