Beer Battered Flathead Fillets with Homemade Chips
Preparation: 35 Minutes
Cook Time: 55 Minutes
Serves: 4
Another quality AusCatch product presented by:
Worldwide Trading Pty Ltd,
15 Presbytery Lane, Molendinar Qld 4214
INGREDIENTS
1kg Sebago potatoes, peeled
Vegetable oil, to deep-fry
225g (1 1/2 cups) plain flour, plus 40g, extra
1 tsp baking powder
1/2 tsp salt
375ml btl beer
600g flathead fish fillets, each fillet cut into 3 (see notes below)
Sea salt flakes, to serve
Lemon wedges, to serve
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Green goddess mayonnaise
1 avocado, chopped
1 garlic clove, crushed
1/3 cup chopped fresh mint
1/3 cup chopped fresh continental parsley
2 tbsp chopped fresh tarragon
1 tbsp lemon juice
65g (1/4 cup) whole egg mayonnaise
METHOD
1. To make the mayonnaise, place all the ingredients in a food processor and blend until well combined and smooth. Transfer to a bowl and cover. Place in fridge to chill until ready to serve.
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2. Cut the potato into 1.5cm-thick chips. Pat dry with paper towel. Place a wire rack over a baking tray lined with paper towel. Pour enough oil into a saucepan or deep-fryer to come one-third up the side.
​3. Heat to 180C over medium-high heat. Deep-fry one-third of the chips for 5 minutes or until cooked but not coloured. Transfer to prepared rack. Repeat, in batches, with remaining chips. Cool for 15 minutes.
​4. Preheat oven to 120C/100C fan forced. Place flour, baking powder and salt in a bowl. Make a well, add beer, then whisk. Place extra flour on a plate. Lightly coat flathead fillets in flour.
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5. Reheat oil to 190C over medium-high heat. Deep-fry chips in 3 batches for 5-8 minutes. Transfer to rack. Sprinkle with salt. Place in the oven to keep warm. Remove fish using a slotted spoon and place on a wire rack to drain.
6. Dip 2-3 pieces of fish in batter. Deep-fry for 3-4 minutes or until golden. Transfer to a paper towel-lined plate. Repeat, reheating oil.
Serve with homemade chips, mayo and lemon.
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