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Beer-battered flathead with hand-cut chips

  • 0:35 Prep
  • 0:55 Cook
  • 4 Servings


  • 1kg Sebago potatoes, peeled
  • Vegetable oil, to deep-fry
  • 225g (1 1/2 cups) plain flour, plus 40g, extra
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 375ml btl beer
  • 600g flathead fish fillets, each fillet cut into 3
  • Sea salt flakes, to serve
  • Lemon wedges, to serve

Green goddess mayonnaise

  • 1 avocado, chopped
  • 1 garlic clove, crushed
  • 1/3 cup chopped fresh mint
  • 1/3 cup chopped fresh continental parsley
  • 2 tablespoon chopped fresh tarragon
  • 1 tablespoon lemon juice
  • 65g (1/4 cup) whole egg mayonnaise


  • 1
    For 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.
  • 2
    Cut 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.
  • 3
    Heat 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.
  • 4
    Preheat 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.
  • 5
    Reheat 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.
  • 6
    Dip 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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