The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Beer-battered whiting, fat chips and chipotle coriander mayonnaise


You'll need

4 sebago potatoes, cut into 1.5cm-thick batons, soaked in cold water for 5 minutes to remove starch For deep-frying: vegetable oil 6 whiting fillets, halved diagonally To serve: lemon wedges   Beer batter 350 gm (2 1/3 cups) self-raising flour 400 ml Belgian lager   Chipotle coriander mayonnaise 200 gm mayonnaise 3 canned chipotle chillies in adobo sauce (see note), finely chopped Juice of 1 lime ¼ cup finely chopped coriander

Method

  • 01
  • Drain potato and pat dry. Preheat oil in a deep-fryer to 100C, then deep-fry potato in batches until just tender (3-5 minutes; be careful, hot oil will spit). Remove with a slotted spoon and drain well on absorbent paper. Pat completely dry, place in a single layer on a wire rack placed over a tray and refrigerate until chips are dry (6 hours-overnight). Reserve oil for second cooking.
  • 02
  • For beer batter, sieve flour into bowl, gradually add beer, whisk to combine, season to taste and set aside.
  • 03
  • For chipotle coriander mayonnaise, combine ingredients in a bowl, season to taste and set aside.
  • 04
  • Heat reserved oil in a deep-fryer to 180C and preheat oven to 150C. Deep-fry chips in batches until golden (3-5 minutes; be careful, hot oil will spit), transfer to an oven tray lined with baking paper and keep warm in oven.
  • 05
  • Coat fish in beer batter, shaking off excess, then deep-fry in batches, turning occasionally, until golden and cooked through (2-4 minutes). Drain on absorbent paper, scatter with sea salt and serve hot with fat chips, lemon wedges and chipotle coriander mayonnaise.
Note Chipotle chillies in adobo sauce are available from select delicatessens, Mexican food shops and Monterey Mexican Foods.

This recipe is from the October 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×