Beer Battered Fish & Chips
- 4 large peeled potatoes, cut into sticks (we suggest desiree potatoes, but it’s up to you!)
- 2 teaspoons olive oil
- 225g self-raising flour
- 1 egg, lightly whisked
- 375ml chilled light beer
- Salt & pepper
- Vegetable oil, to deep-fry
- 8 white fish fillets (we’ve used flathead)
- Chris’ Traditional Tzatziki Dip, to serve
- Sea salt flakes, to serve
- Lemon wedges, to serve
- Preheat oven to 200°C. Line a baking tray with non-stick baking paper and place your potatoes on the tray. Drizzle generously with olive oil. Cook in oven, turning occasionally, for 40 minutes or until golden brown.
- Place flour in a bowl, add the egg and stir to combine. Gradually whisk in the beer until batter is smooth. Season with salt and pepper to taste. Cover and place in the fridge for 30 minutes to rest.
- Add enough vegetable oil to a large saucepan to reach a depth of 8cm. Heat to 190°C over high heat. Dip pieces of fish, 1 at a time, into batter to coat.
- Deep-fry the fish for 3-4 minutes or until golden brown and cooked. Transfer to a plate lined with paper towel. Repeat with the remaining fish and batter, reheating oil between batches.
- Season your cooked fish and chips with sea salt flakes and serve with tzatziki and lemon wedges.