Prep and cook time: 2 hours including freezing time | Serves 4
6 large desiree potatoes, chopped into fat chipsvegetable oil, for deep frying4 x 200g blue eye filletsBATTER:1 egg, lightly beaten1 1⁄2 cups self-raising flour, plus a little extra for dusting1 x 375ml bottle of cold beersea salt flakes and freshlyground black pepper
Start by getting the batter made as this
needs to sit and rest. Combine the egg and flour in a bowl, then gradually
whisk in the beer until incorporated. Season with salt and pepper. Set aside
for an hour or so until you are ready to fry the fish.
Put the chips into a saucepan of cold,
heavily salted water, bring to the boil and simmer for 8-10 minutes until they
begin to soften. Drain, place on a small tray and freeze for 30 minutes.
Heat the oil to 140°C in a deep fryer or
large saucepan. Remove the chips from the freezer and fry until they are blond
in colour, roughly 5 minutes. Remove, drain on paper towel and return to the
freezer for another 30 minutes. Increase the temperature of the oil to 190°C.
If you do not have a deep fryer use a large saucepan and fry the chips the
on a medium heat and the second time on a high heat.
In batches, dip each fish fillet in the
batter until completely coated. Allow the batter to drip off before carefully
placing in the fryer on 170°C or into saucepan of oil on a high heat. Fry the
fish in batches for 5–7 minutes until the batter is golden and crispy and the
fish is cooked through. Remove with a slotted spoon and drain briefly on paper
Remove the chips from the freezer and cook
in the hot oil until golden brown. Drain on paper towel and season with salt.
We think fish and chips should always be
served on newspaper, so no glitz and glamour.
Recipe from ‘Will and Steve | Home Cook, Aspiring Chef’www.willandsteve.com.au
Photo Credit: William Meppem
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