Our new release 2020 Cosa Nostra Arneis pairs beautifully with a weekend favourite of ours from Gourmet Traveller, of Beer Battered Flathead Fillets with Salt and Vinegar Chips. We recommend adding a bitter herb salad as well to really complement the light, bright acid line of the Arneis. ~ Rebecca
“Pale yellow in colour. Lemon zest, almond meal and seaspray aromas. The palate is light with a bright acid line keeping it fresh and carrying a nutty spice note that lingers long into the finish. A saline minerality adds further interest and little hint of phenolics at the end really draws you back for further inspection. A lovely wine.” 93pts Stuart Knox, The Real Review, “Attractive Arneis” 28/6/21
Arneis & Beer Battered Fish
Beer Battered Flathead Fillets
Serves 4
30 minutes preparation
1 hr cooking plus soaking, cooling, drying, resting
INGREDIENTS
- 4 large potatoes such as sebago, scrubbed, cut into 1.5cm-thick chips, soaked in cold water for 30 minutes
- 150 gm plain flour, plus extra for dusting (1 cup)
- 1 egg, separated
- 285 ml wheat beer such as Murray’s Whale Ale
- For deep-frying: vegetable oil
- 600 gm skinless flathead fillets (about 6), cut into 5cm pieces
- To serve: lemon wedges and tartare sauce
Malt-vinegar salt
- 80 ml malt vinegar (1/3 cup)
- 60 gm sea salt flakes
METHOD
- First up, open a bottle of 2020 Cosa Nostra Arneis pour a glass and take a sip!
- Cook potato in a saucepan of simmering salted water over medium heat until just tender (6-8 minutes; do not overcook), drain and transfer to an oven tray lined with absorbent paper. Set aside to cool, then refrigerate to dry (4-5 hours).
- Meanwhile, for malt-vinegar salt, preheat oven to 180C. Stir vinegar and salt in a bowl to combine, spread on an oven tray lined with baking paper and cook until vinegar has evaporated (10-12 minutes). Set aside to cool.
- Place flour in a large bowl, make a well, gradually whisk in beer until combined, then whisk in yolk, season to taste, and set aside to rest (30 minutes). Whisk eggwhite and a pinch of salt in a separate bowl until soft peaks form, fold into flour mixture (take care not to over-mix it) and set aside.
- Preheat oil in a deep-fryer or deep saucepan to 180C. Deep-fry potato in batches until golden and crisp (5-6 minutes; be careful, hot oil will spit). Transfer to an oven tray lined with absorbent paper, scatter with malt-vinegar salt, set aside and keep warm.
- Dust fish in flour, dip in batter, shaking to remove excess, and deep-fry in batches, turning occasionally, until golden and just cooked through (5-6 minutes; be careful, hot oil will spit). Drain on absorbent paper, season with malt-vinegar salt and serve hot with chips, lemon wedges and tartare sauce.
- Lastly, tuck in and enjoy the freshness of the Arneis with its lemon zest, almond meal and seaspray aromas.
Source: Gourmet Traveller
