Ingredients
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1kg Sebago potatoes, peeled
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Vegetable oil, to deep-fry
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225g (1 1/2 cups) plain flour, plus 40g, extra
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1 teaspoon baking powder
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1/2 teaspoon salt
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375ml btl beer
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600g flathead fish fillets, each fillet cut into 3
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Sea salt flakes, to serve
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Lemon wedges, to serve
Green goddess mayonnaise
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1 avocado, chopped
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1 garlic clove, crushed
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1/3 cup chopped fresh mint
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1/3 cup chopped fresh continental parsley
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2 tablespoon chopped fresh tarragon
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1 tablespoon lemon juice
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65g (1/4 cup) whole egg mayonnaise
Method
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1For the mayonnaise, place all the ingredients in a food processor and process until well combined and smooth. Transfer to a bowl and cover. Place in the fridge until ready to serve.
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2Cut the potato into 1.5cm-thick chips. Pat dry with paper towel. Place a wire rack over a baking tray lined with paper towel. Pour enough oil into a saucepan or deep-fryer to come one-third up the side.
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3Heat to 180C over medium-high heat. Deep-fry one-third of the chips for 5 minutes or until cooked but not coloured. Transfer to prepared rack. Repeat, in batches, with remaining chips. Cool for 15 minutes.
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4Preheat oven to 120C/100C fan forced. Place flour, baking powder and salt in a bowl. Make a well. Add beer. Whisk. Place extra flour on a plate. Lightly coat fish in flour.
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5Reheat oil to 190C over medium-high heat. Deep-fry chips in 3 batches for 5-8 minutes. Transfer to rack. Sprinkle with salt. Place in the oven to keep warm.
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6Dip 2-3 pieces of fish in batter. Deep-fry for 3-4 minutes or until golden. Transfer to a paper towel-lined plate. Repeat, reheating oil. Serve with chips, mayo and lemon.
Source: taste.com.au
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