serves
6
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 500 g King Edward potatoes, washed and cut into wedges
- 1 kg flathead, cut into 5 cm pieces
- 1 can cold beer
- 2 cups flour (extra for dusting)
- 1 tbsp rice flour
- Vegetable oil for frying
- salt
- 1 lemon, cut into wedges, to serve
For the tartare sauce
- ½ cup yoghurt
- ½ cup mayonnaise
- ¼ bunch dill, finely chopped
- ¼ bunch parsley, finely chopped
- ¼ cup capers, chopped
- 2 dill pickles, finely chopped
- zest and juice of 1 lemon
- Salt and cracked pepper to taste
Instructions
- In a pot of water add in a good pinch of salt and potatoes and bring to a boil. Once potatoes are starting to soften drain and set aside on a wire rack in the freezer.
- For the tartare sauce, mix all ingredients together and set aside.
- Make beer batter by mixing ¾ beer (approx 250ml) in with flour, but do not over mix — some small lumps are ok. Dust fish with a little flour and set aside on a plate.
- Heat fryer oil to 180°C and oven to 100°C. First, cook your fries in batches and transfer them to a wire rack and keep warm in the oven.
- Dip the fish into the beer batter and then into the fryer. Use the first piece as a test and see if you need to loosen the batter or make it thicker. Repeat with the rest of the fish.
- Serve fish hot with chips, tartare sauce, and lemon wedges. Sprinkle with lots of sea salt.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
