Fish 'n' Chips

• Taste.com.au for the batter.

Beer Batter

185 g	all-purpose flour
330 ml	beer
2 t	salt
1 t	baking powder

Try more beer. The batter was very thick with ~300 ml and it was hard to drain excess.

1. Whisk all ingredients in a bowl until smooth.
2. Cover with plastic wrap and set aside at room temperature for 30 minutes.

Tartar Sauce

500 g	Japanese mayo
100 g	sweet onion
25 g	shallots
50 g	celery
75 g	cornichons
1.3 g	salt
35 g	lemon juice

ChefSteps for instructions.

Deep Frying

1. Half-fill a large heavy pot with canola oil.
2. Heat to 190°c (375°f). Give the oil approximately 30 minutes to heat up. Check the temperature regularly with an instant-read thermometer.

Fish

1. Choose thicker boneless pieces of your favourite white fish.
2. Dust fish with flour then coat lightly with beer batter.
3. Fry in 190°c (375°f) oil for 3–4 minutes (until golden).
4. Salt.

Chips

1. Peel potatoes.
2. Slice with a mandolin or knife to about 1cm.
3. Cut slices again into 1cm chips.
4. Pre-boil for about 5 minutes until just tender.
5. Place on paper towel to dry fully.
6. Fry in batches at 160°c (320°f) for 5–7 minutes until soft but still pale.
7. Increase oil to 190°c (375°f).
8. Fry again for 2–3 minutes until crisp and golden.
9. Salt.

Potato Cakes

1. Peel then pre-boil potatoes then cool in a bowl of cold water
2. Slice with a mandolin or knife to about 1cm.
3. Dry potato slices on paper towel.
4. Dip in batter removing the excess. They don’t need to be thickly coated.
5. Fry in 190°c (375°f) oil for 3–4 minutes (until golden).
6. Salt.

Should try cutting then boiling to cook more evenly and speed up the process.