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.