This delicious favourite is so easy to make at home, you are going to love these decadent twice cooked chips too.
Function: Circo Therm® Intensive
Beer Battered Fish and Twice Cooked Chips
Ingredients
1.2kg large Dutch cream potatoes, cut into thick 2.5cm chips
2 tablespoons vinegar
2-3 tablespoons rice bran oil
1 tbsp self raising flour
1 tbsp cornflour
1 tsp herb and garlic seasoning
Beer Batter Fish
Rice brain oil, for deep frying
1/2 cup plain flour
1/3 cup self raising flour
Salt and pepper
200-250mls cold beer
600g whiting fillets or flathead tails or white fish fillets
Extra plain flour, for dusting
Tartare
1 cup egg mayonnaise
1/4 chopped gherkins
1/4 cup chopped green olives
1/4 cup chopped capers
2-3 spring onions, finely chopped
Finely grated rind of half a small lemon
Lemon wedges, for serving
Method
Preheat the oven on CircoTherm® intensive to 200°C.
Add the potatoes to a large saucepan of water with the vinegar and bring to the boil using induction setting 9. Boil the chips for 5 minutes then remove from the heat, carefully drain and cool quickly in cold water. Once cold, drain well in a colander.
Pour the oil onto the universal tray and heat for 6-8 minutes. Meanwhile toss the chips in the combined flours and seasoning until well coated then place into the heated oil on the tray. Bake turning every 15 minutes for 45-50 minutes until crisp and golden.
Three quarters fill a large saucepan with oil the heat using induction setting 7 or 8 until well heated (see notes).
Meanwhile, in a bowl combine the sifted flours, salt and pepper then gently whisk in the beer until the batter is thick and smooth. Toss the fish lightly in the extra flour, shake off any excess then dip into the prepared batter, shake off any excess then carefully lower into the hot oil. You should be able to cook 2-3 pieces at once depending on their size. Fry the fish for 3-4 minutes or until cooked, crisp and golden. Drain well on absorbent paper and keep warm until all fish has been cooked.
Combine in a bowl the mayo, gherkin, olives, capers, spring onion and lemon rind, mix well.
Serve the fish and chips with a dollop of tartare sauce and lemon if desired. Serve immediately.
Notes
To test the oil is hot enough, place the handle end of a wooden spoon in to the hot oil… if bubbles form quickly around the spoon the oil is ready… if not, continue heating the oil and test again before frying. You can also add a cube of bread to the oil, if it bubbles quickly around the bread it is ready for frying.
Authors Bio
As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.