Beer-battered flathead with hand-cut chips
- 09.03.2017
- 2 157
Imagine a world without fish and chips. Wait, thats crazy. Just make these already and you can thank us later.
Recipe «Beer-battered flathead with hand-cut chips» presented in category Recipes / Fish, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg Sebago potatoes, peeled, Vegetable oil, to deep-fry, 225g plain flour, plus 40g, extra, 1 tsp baking powder, 1/2 tsp salt , 375ml btl beer, 600g flathead fish fillets, each fillet cut into 3, Sea salt flakes, to serve , Lemon wedges, to serve, 1 avocado, chopped, 1 garlic clove, crushed, 1/3 cup chopped fresh mint, 1/3 cup chopped fresh continental parsley, 2 tbsp chopped fresh tarragon, 1 tbsp lemon juice, 65g whole egg mayonnaise.
Ingredients:
- 1kg Sebago potatoes, peeled
- Vegetable oil, to deep-fry
- 225g plain flour, plus 40g, extra
- 1 tsp baking powder
- 1/2 tsp salt
- 375ml btl beer
- 600g flathead fish fillets, each fillet cut into 3
- Sea salt flakes, to serve
- Lemon wedges, to serve
- 1 avocado, chopped
- 1 garlic clove, crushed
- 1/3 cup chopped fresh mint
- 1/3 cup chopped fresh continental parsley
- 2 tbsp chopped fresh tarragon
- 1 tbsp lemon juice
- 65g whole egg mayonnaise
Instructions
- For the mayonnaise, place all the ingredients in a food processor and process until well combined and smooth. Transfer to a bowl and cover. Place in the fridge until ready to serve.
- Cut the potato into 1.5cm-thick chips. Pat dry with paper towel. Place a wire rack over a baking tray lined with paper towel. Pour enough oil into a saucepan or deep-fryer to come one-third up the side.
- Heat to 180C over medium-high heat. Deep-fry one-third of the chips for 5 minutes or until cooked but not coloured. Transfer to prepared rack. Repeat, in batches, with remaining chips. Cool for 15 minutes.
- Preheat oven to 120C/100C fan forced. Place flour, baking powder and salt in a bowl. Make a well. Add beer. Whisk. Place extra flour on a plate. Lightly coat fish in flour.
- Reheat oil to 190C over medium-high heat. Deep-fry chips in 3 batches for 5-8 minutes. Transfer to rack. Sprinkle with salt. Place in the oven to keep warm.
- Dip 2-3 pieces of fish in batter. Deep-fry for 3-4 minutes or until golden. Transfer to a paper towel-lined plate. Repeat, reheating oil. Serve with chips, mayo and lemon.