Deep-fried Fish with Eggplant Fritters & Tartare Sauce

Fish and chips are very much part of our culture and are undeniably delicious when really fresh fish is encased in a light crisp batter. There are several fish suited to deep-frying, with King George whiting at the top of the list, followed by flathead, garfish and sand whiting. Gurnard is a less expensive alternative and produces a good result, provided care is taken to remove all the skin and bones.

When I opened Bistro Moncur I decided I wanted to do something quite radical with