Arneis & Beer Battered Fish

Arneis & Beer Battered Fish

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


  • 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


  1. First up, open a bottle of 2020 Cosa Nostra Arneis pour a glass and take a sip!
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Lastly, tuck in and enjoy the freshness of the Arneis with its lemon zest, almond meal and seaspray aromas.

Source: Gourmet Traveller