- Prep Time: 5 minutes
- Cook Time: 5 minutes
Best Beer Battered Flathead & Shawarma Sauce on Pita Bread
Our beer battered flathead & shawarma sauce on pita bread is fast to make and is ideal as a dine in or takeaway option. A shawarma sauce is a Middle eastern yoghurt based sauce that is easy to make, can be scaled and refrigerated for use. With the sauce and slaw ready to go the dish can be completed in under 10 minutes. This dish is suitable for cafes, pubs and hotels as a great fast and light lunch option. Use a premium beer battered fish fillet. Here we use Pacific West's beer battered flathead fillets. Pacific West have a range of coated fish options that would be suitable for this recipe. Refer https://pacificwest.com.au/foodservice/
Ingredients
- Pacific West Beer Battered Flathead Fillets
- 1/2 cup Greek Yogurt - shawarma sauce
- Juice of half a lime - shawarma sauce
- 1/2 tbsTahini - shawarma sauce
- 3 garlic cloves minced - shawarma sauce
- 1 tbs fresh dill - shawarma sauce
- mint leaves - shawarma sauce
- Salt to taste - shawarma sauce
- 1/2 red cabbage shredded - slaw
- 1/4 head green cabbage shredded - slaw
- pita bread
- parsley ;eaves - to garnish
Instructions
For the shawarma sauce
Place all the ingredients in a food processor or blender and process for 1 minute. Store in the fridge, in an air tight container for up to 2 weeks.
For the beer battered flathead
Deep fry 180C 4-5 minutes
To assemble
Spread some sauce on the pita bread. Add fish and slaw. Top with additional sauce
For our beer battered flathead & shawarma sauce on pita bread we use Pacific West’s Beer Battered Flathead Fillets.
Premium Flathead fillets in a traditional beer batter.
Product code: 1969 / Portions size 50 gm Ave / Portions per carton: Approx 60 / Carton size: 3 x 1kg
Product code: 1956/ Portions size 50 gm Ave / Portions per carton: Approx 20 / Carton size: 6 x 1kg
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