Beer-battered fish and chips
Beer-battered fish and chips
Ingredients
Main
- 600g ocean trout fillet, skin and bones removed
- 200g (1 1/3 cup) plain flour, sifted
- 1/2 tsp baking powder
- 1/2 tsp salt
- 300ml Coopers Sparkling Ale
- Vegetable oil, to deep-fry
- 2 (about 400g) sebago potatoes, peeled, cut into 2cm-thick chips
- 1 (about 400g) orange sweet potato (kumara), peeled, cut into 2cm-thick chips
- Sea salt flakes
- Tartare sauce, to serve
Instructions
- 1
Cut fish into 8 pieces. Combine flour, baking powder and salt in a bowl. Make a well in the centre. Gradually add beer, using a whisk to stir until well combined.
- 2
Add oil to a large saucepan or wok to reach a depth of 6-7cm (it should be no more than one-third full). Heat to 160°C over medium-high heat (to test when oil is ready, a cube of bread turns golden brown in 30-35 seconds).
- 3
Place the chips between sheets of paper towel and pat dry to remove excess moisture. Use a slotted spoon to add one-third of the chips to the hot oil. Cook for 4 minutes. Use the slotted spoon to transfer the chips to a plate lined with paper towel. Repeat in 2 more batches with the remaining chips, reheating the oil between batches.
4 min - 4
Heat oil to 190°C (when oil is ready, a cube of bread turns golden brown in 10 seconds). Deep-fry one-third of the partially cooked chips for 3 minutes or until brown. Transfer to a plate lined with paper towel. Repeat in 2 more batches, reheating oil between batches.
3 min - 5
Reheat oil to 190°C. Dip 4 pieces of fish, 1 at a time, into the batter to evenly coat and deep-fry for 3-4 minutes or until crisp and golden brown. Transfer to a plate lined with paper towel. Repeat with remaining fish pieces, reheating the oil between batches.
3 min - 6
Arrange chips and 2 pieces of fish on each plate. Season with sea salt flakes and serve with a dollop of tartare sauce.
