Beer battered flathead with chunky potato scallops

Sift flour and salt into a bowl and whisk in beer to form a smooth thick batter.

Heat oil in a deep saucepan or wok until hot (180C) or until a cube of bread browns in 15 seconds when added to the oil.

Dip potato slices into batter, drain off excess and cook in hot oil for 2-3 minutes or until coating is golden. Remove and drain on absorbent paper. Sprinkle with salt and keep warm.

Pat fish fillets dry with absorbent paper and dip into batter. Cook 3-5 minutes, depending on the thickness of the fish.

Mix together the saffron with 2 teaspoons of hot water. Combine saffron with remaining aioli ingredients and mix well, season with salt and pepper.

Serve hot fish and scallops with saffron aioli and lemon wedges.