Classic fish 'n' chips. Photo: Steven Siewert
- Cotton seed oil
- 5 large sebago potatoes, scrubbed
- 1 cup mayonnaise
- ½ lemon, juiced
- 2 dill pickles, finely chopped
- 3 tbsp capers, finely chopped
- 2 eschallots, peeled and chopped
- 1 cup flat parsley, finely chopped, plus extra to garnish
- Sea salt for seasoning
- 200g plain flour
- 375ml Coopers Pale Ale, chilled
- 1 lemon, quartered
- 12 pieces flathead fillet, skinned and boned, about 50g each
Preheat fryer with cotton seed oil to 180C. Bring a steamer to the boil. Cut the potatoes into squares without wasting too much - the chips don't have to be perfectly uniform. Cut into chips about a half-centimetre square and steam until just cooked. Lay on a cloth to dry.
Make tartare sauce by mixing mayonnaise, lemon juice, pickles, capers, eschallots and parsley.
Fry the chips until golden brown, drain on a paper towel and season.
Make a batter by whisking flour in a bowl with beer until smooth. Quickly dip the fish in batter, allowing excess to drain, and fry until golden brown, about three to four minutes. Remove, drain on paper towel and season.
Place the chips on four warm plates, the fish on top and garnish with lemon and parsley. Serve tartare sauce on the side.
- Main Ingredients - Fish, Potato
- Cuisine - Modern Australian
- Course - Dinner
- Occasion - Family meals