Fish chips

Beer Battered Fish & Chips


4 large unpeeled desiree potatoes, cut into wedges
2 tspns olive oil
1 1/2 cups self-raising flour
1 egg, lightly whisked
375ml chilled beer
freshly ground black pepper
vegetable oil, to deep fry
8 white fish fillets
sea salt flakes
lemon wedges
1 egg yolk
1 tblspn fresh lemon juice
2 tspns mustrad powder
1 cup light olive oil
2 tblspns drained capers, finely chopped
8 baby gherkins, finely chopped
2 green shallots, finely chopped
2 tblspns finely chopped continental parsley
1 tblspn finely chopped fresh dill
2 tblspns chopped fresh chives
freshly ground black pepper

Serves: 4
Preparation time: 30 minutes


Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place potato on tray. Drizzle with olive oil. Cook in oven, turning occasionally, for 40 minutes or until golden brown.

Meanwhile, place flour in a bowl. Add the egg and stir to combine. Gradually whisk in the beer until batter is smooth. Season with salt and pepper. Cover and place in the fridge for 30 minutes to rest.

To make the tartare sauce, place the egg yolk, lemon juice and mustard powder in the bowl of a food processor and process until mixture thickens. With the motor running, add the oil in a thin steady stream until mixture is creamy. Transfer to a bowl. Add capers, gherkin, shallot, parsley, dill and chives and stir to combine. Season with salt and pepper.

Add enough vegetable oil to a large saucepan to reach a depth of 8cm. Heat to 190°C over high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Dip 2 pieces of fish, 1 at a time, into batter to coat. Drain off excess. Deep-fry for 3-4 minutes or until golden brown and cooked. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining fish and batter, reheating oil between batches.

Divide fish and chips among serving plates. Season with sea salt flakes. Serve with tartare sauce and lemon wedges.

Contributor: Cam