Beer Battered Gummy Shark with Homemade Chips
There’s nothing quite like a perfectly battered and cooked piece of fish. The batter has to be crisp and golden, the fish flaky and delicious. Add some handmade chips, your sauce of choice, a nice cold beer and you’ve got yourself a great feed.
How long will it take?
What’s the serving size?
What do I need?
- 4 large or 6 medium sized potatoes, kennebecs are great for chips
- 800 g gummy shark fillets, cut into strips about 2½ centimetres wide
- 1 ¼ cups self raising flour, divided
- Salt and freshly ground black pepper
- ½ cup beer
- ½ cup soda water
- 2 litres vegetable oil, for frying
How do I make it?
- Preheat oven to 150C.
- Prepare potatoes by peeling and cutting into ½ centimetre sticks. Fill a large saucepan with cold water and add the potatoes. Bring to the boil over high heat and cook for 3-4 minutes, before draining. Spread potatoes on paper towel and pat dry.
- Add oil to a large saucepan and heat over high heat for 4-5 minutes. To test if the oil is ready put the handle of a dry wooden spoon in the oil, if bubbles appear around the handle the oil is ready. Add half the chips and cook for 5 minutes, or until crisp and golden. Line a baking tray with paper towel and place cooked chips on the tray; sprinkle with salt and place in oven to stay warm. Repeat for remaining chips.
- While chips cook, add ¼ cup of flour and a generous pinch of salt and pepper to a large plate. Mix to combine flour, salt and pepper and then add fish to the plate, tossing it in the mixture to coat.
- In a medium sized bowl add beer and soda water. Slowly add remaining flour to the beer whisking constantly.
- Reduce oil temperature to medium. Dip floured pieces of fish into the batter, allow excess to drain away and then add to the oil. Cook in batches for 3 minutes and then place on a plate lined with paper towel to drain.
- Serve fish immediately with chips.