INGREDIENTS
2 x 200g Aquna fillets, skin removed
6 x large Sebago potatoes (or all-rounder white potatoes)
Vegetable oil, for frying
Sea salt, to taste
½ cup rice flour¹ (separated into 2 x ¼ cups)
¾ cup plain flour
1 heaped tsp baking powder
1 cup cold beer
Lemon wedges (to serve)
METHOD
- Peel and cut potatoes into chips size (roughly 1cm x 1cm x 8cm).
- Rinse under cold running water until water runs clear (to remove starch).
- Place chips in a medium pot covered with cold salted water. Bring to a simmer over a medium heat then cook for 15 – 20 minutes or just tender enough to easily pierce with a fork.
- Carefully place chips onto a drying rack and place uncovered in the fridge (near the fan) to dry out for at least 2 hours.
- Heat approximately 12cm of vegetable oil in a large heavy-based pot to 180°C over medium-high heat².
- Add chips in batches to avoid overcrowding and fry for 6 – 8 minutes or until golden and crunchy. Repeat in batches with remaining potato, transferring cooked chips to a tray lined with paper towel and season with salt.
- While the chips are cooking, pat the fish fillets dry using paper towels. Cut each fillet into 4 equal pieces (approximately 5 cm pieces). Season generously with salt.
- Place ¼ cup rice flour in a shallow bowl or plate. Set aside.
- In a large mixing bowl, whisk together the plain flour, additional ¼ cup rice flour, baking powder and a big pinch of salt. Gradually pour in the beer while whisking gently until just combined³ (some lumps are fine!)
- Lightly dust the fish fillets by rolling each piece in the shallow bowl of rice flour then gently shaking off any excess.
- Right before cooking each fish fillet, dip each one into the batter until fully coated, allowing the excess to drip off briefly, then carefully lower into the hot oil. Fry in batches, to avoid fish pieces from sticking to each other, for 3-4 minutes, or until golden. Transfer fish to a tray lined with paper towel and season with salt, to taste.
- Serve fish immediately with chips and lemon wedges.
HINTS & TIPS
If no rice flour is available, plain flour may be used. However, the batter will not be as light and crispy once fried.
To test that the oil is hot enough, stick the end of a wooden spoon into the oil. If lots of floating bubbles form around the wood, the oil is ready for frying.
Avoid overmixing as we don’t want to activate the gluten. This ensures a light and crispy batter!
PREP: 2 HOURS
COOK: 35 MINUTES
DIFFICULTY: EASY
SERVES: 2
