By WGPNG on October 14, 2013 in Cooking & Recipes
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- Any vegetable oil, to deep-fry
- 185ml or (3/4 cup) chilled beer (such as SP or Export Lagaer)
- 2 egg whites, lightly whisked
- 4 unpeeled potatoes, cut into 1cm thick batons
- 115g or (3/4 cup) self-raising flour
- 8 small (about 80g each) flathead fillets
- Plain flour, to dust
- Sea salt flakes
- Tartare sauce, to serve
- Lemon and lime wedges, to serve
- Add enough oil to a large saucepan to reach a depth of 12cm. Heat to 190°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Add one-third of the potato and deep-fry for 5 minutes or until pale golden. Transfer to a tray lined with paper towel and cover with foil to keep warm. Repeat in 2 more batches with remaining potato, reheating oil between batches.
- Place flour in a large bowl. Make a well in the centre. Add the beer and egg white and, stirring slowly, gradually incorporate the flour to form a smooth batter.
- Reheat oil. Add one-third of the chips and deep-fry for a further 5 minutes or until golden. Drain on paper towel. Repeat in 2 more batches with the remaining chips, reheating oil between batches.
- Meanwhile, lightly dust fish in flour and shake off any excess.
- Reheat oil (when oil is ready a little batter will sizzle and rise to the surface). Dip 4 pieces of fish, 1 at a time, into the batter to evenly coat. Deep-fry for 3 minutes or until crisp and golden. Drain on paper towel. Reheat oil and repeat with the remaining fish.
- Place chips on serving plates and top with fish. Season with sea salt flakes and serve immediately with tartare sauce, and lemon and lime wedges