Traditional fish and chips
A takeaway classic, crunchy beer-battered fish and chips is always a winner. Make it at home with this easy recipe.
Note: + 30 mins chilling time
- 1kg brushed potatoes, peeled
- Canola oil, to deep-fry
- 1/2 cup (150g) reduced-fat mayonnaise
- 1 tsp horseradish cream
- 1 tbs chopped dill
- 1 tbs chopped cornichons
- 1 lemon, rind finely grated, juiced
- 1 cup (150g) plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups (310ml) beer or non-alcoholic beer
- 3 large white fish fillets (such as basa or pink ling)
- Rice flour, to coat
Cut potatoes lengthways into batons about 1cm-thick. Pat dry with paper towel. Half fill a deep-fryer or large heavy-based saucepan with oil and heat to 160°C (when oil is ready, a cube of bread turns golden brown in 30 secs). Cook the chips, in batches, for 5-7 mins or until tender but still pale. Transfer to a baking tray lined with paper towel. Place in the fridge for 30 mins to chill.
Combine mayonnaise, horseradish, dill, cornichon, lemon rind and lemon juice in a small bowl. Place in the fridge.
Preheat oven to 170°C. Heat the oil to 180°C (when oil is ready, a cube of bread turns golden brown in 15 secs). Cook the chips, in batches, for a further 2-3 mins or until crisp and golden. Transfer to a baking tray lined with paper towel. Season. Place in the oven to keep warm.
Whisk flour, baking powder, salt and beer in a large bowl until smooth. Cut each piece of fish in half lengthways, then in half crossways to make 12 small portions. Place the rice flour on a plate. Add the fish and turn to coat, shaking off excess. Dip fish portions in the batter, 1 at a time, allowing excess batter to drain. Carefully place the fish in the hot oil and cook, in batches if necessary, for 3-4 mins or until golden brown and crisp. Transfer to a wire rack over a baking tray lined with paper towel.
Season the fish and chips and serve with the mayonnaise mixture.