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This is my ultimate fish n chip recipe. Beer battered fish, epic wedges that are hollowed out baked spuds, then fried for extra crispness, with a tartare sauce that is freshly made, light and punchy, trust me, you’re gonna love it.
4 x medium size fish fillets (I used Tarakihi)
180g self-raising flour
1 teaspoon baking powder
300ml Pilsner beer
salt and pepper
canola oil (for frying)
4 heaped tablespoons crème fraîche
1 heaped tablespoon mayonnaise
1 tablespoon finely chopped capers
2 gherkins, finely diced
1 teaspoon Dijon mustard
1 tablespoon finely chopped fresh tarragon or parsley
juice of half a lemon
5 large potatoes, washed, skins on
Prep time – 1hr 15 mins
Cooking time – 35 mins
Tartare sauce: Place all the ingredients in a bowl. Mix well, season with salt and pepper and place in the fridge.
Wedges: Preheat the oven to 180°C. Place the potatoes on a tray and bake for 45 minutes to 1 hour, or until tender when pierced with a knife. Remove and set aside until cool enough to handle. Once cooled, cut in half lengthways and scoop out the potato, leaving about 5mm of potato flesh with the skins. Then chop into thirds and set aside. (Potatoes can be done ahead of time and stored in a fridge)
To cook: Heat 4 inches of canola oil in a large pot to 180°C. (If you have a cooking thermometer it’s a good idea to use it.) When hot, add the potato wedges a few at a time and fry for 4-5 minutes until golden and crisp. (You may need to do this in batches, depending on the size of your pot.) Place in an oven to keep warm while you cook the fish.
Fish: Place the flour, baking powder and beer in a large bowl, season and whisk until you have no lumps. (Ideally, rest the batter in the fridge for an hour before using it.) Working one piece at a time, dip a fillet into the batter, making sure it’s fully coated then carefully lower the fish into the same oil you cooked the chips in and cook for about 4-5 minutes. (Depending on the size of your pot you may need to do this in batches. DO NOT overcrowd the pot or the oil temp will drop and the fish wont fry) Turn the fish pieces every so often, until golden brown and crunchy. Remove with a slotted spoon, drain on paper towels, season with flaky sea salt and keep warm in the oven. Repeat until all the fillets are cooked.
Once all the fish is cooked, serve it up while the fillets are hot n crunchy.
Tip – Don’t discard the potato that is scooped out. Store it in the fridge as it can be used for mashed potatoes another night.