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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


  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, lightly dust fish in flour and shake off any excess.
  5. 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.
  6. 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


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