Beer-Battered Flathead and Chips

• flathead fillet, skin off4 piece
• potato, cut into chips4 piece
• flourplus extra to dust150g
• cornflour2 tbsp
• baking powder1 tsp
• beercold lager300ml
• oilfor deep frying1500ml
• lemon, cut into wedges1 piece
• salt2 tsp
• mayonnaise (optional)to serve4 tbsp

Method

1. 1

   Cut potatoes into thick chips and soak in cold water for 20 minutes; drain and pat thoroughly dry.

   The soak removes surface starch for crispier chips.

2. 2

   Heat oil to 140°C and blanch chips 6 minutes until soft but pale; drain and rest.

3. 3

   Whisk flour, cornflour, salt, and baking powder; gradually whisk in cold beer to a smooth, thin batter.

   Cold batter into hot oil = puffier crust.

4. 4

   Increase oil temperature to 190°C. Pat fish dry, dust with flour, dip into batter, and fry until deep gold and crisp, about 4 minutes.

5. 5

   Drain fish on a rack (not paper). Re-fry the chips at 190°C until deep golden and crunchy.

6. 6

   Salt the chips immediately while hot.

7. 7

   Serve fish and chips with lemon wedges and tartare sauce.

Per serving

720

kcal

32g

protein

68g

carbs

34g

fat