Ingredients
- 2 pound potatoes
- 7 tbsp flour
- 7 tbsp corn starch
- 1/3 cup dark beer
- 1/3 cup water
- 4 fish fillets (7 ounces)
- Salt & pepper to taste
- 1 tsp baking powder
Ingredients
- 2 pound potatoes
- 7 tbsp flour
- 7 tbsp corn starch
- 1/3 cup dark beer
- 1/3 cup water
- 4 fish fillets (7 ounces / 200 g)
- Salt & pepper to taste
- 1 tsp baking powder
Recipe
Fish
01.
- In a large bowl, mix the flour with the corn starch and baking powder. Season lightly with a tiny pinch of salt and pepper
- Add beer and a pinch of water and whisk until it turns into a smooth batter
- Refrigerate for 30 minutes to an hour
02.
- Lay the fish fillets on a paper towel and pat dry. Season lightly with a little sea salt.
03.
Place the 2 tablespoons of flour into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.
04.
Dip into the batter, coating the entire fillet
05.
Carefully place fillet into the hot oil. Fry for around 8 minutes, or until the batter is crisp and golden, turning the fillets with a large slotted spoon.
06.
Once cooked, remove the fillets from the hot oil and drain on paper towels. Sprinkle with salt.
Chips
01.
- Cut the potatoes into 1/2-inch wide chips. Place the sliced potato into a colander and rinse under cold running water
02.
Place the washed potato into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes
03.
Dry the boiled potato chips with paper towels. Keep in the fridge covered with paper towels until needed
04.
Cook the chips a few handfuls at a time in oil for about 2 minutes. Do not brown them.
Once the chips are slightly cooked, remove them from the oil and drain
05.
To make extra-crispy fries, cook the chips a second time until golden and crispy, about 5 minutes.
Remove from the oil and drain. Season with salt
Serve with aioli and optional lemon wedge. Down this with a cold beer for an Aussie/Kiwi vibe or with a gin & tonic to feast like the Brits!
