beer battered fish and chips
- 1¾ cups (260g) plain flour
- 1½ cups (375ml) beer
- sea salt and cracked black pepper
- 1kg sebago (starchy) potatoes, cut into 7mm-thick
- vegetable oil, for deep-frying
- extra 1 teaspoon salt
- 800g white skinless fish fillets
- lemon wedges and aioli, to serve
- Place 1½ cups (225g) of the flour, beer in a bowl and season with salt. Whisk until smooth and set aside in the refrigerator.
- Place the potato in a large bowl, cover with cold water and wash well. Drain and dry the potato with clean tea towels. Half-fill a large saucepan or wok with oil and place over medium heat until the temperature reaches 190°C on a deep-frying thermometer. Cook the potato, in small batches, for 6–7 minutes until cooked and light golden brown. Remove using a slotted spoon and drain on paper towel. Sprinkle with the salt, set aside and keep warm.
- Place the remaining flour, pepper and the extra salt on a large tray and toss to coat the fish. Dip the fish in the batter, allowing the excess to drip off.
- Cook the fish, in batches, for 3–4 minutes or until the fish is cooked and the batter is golden and crisp. Serve with the chips, lemon and aioli. Serves 4.
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