4sebago potatoes, cut into 1.5cm-thick batons, soaked in cold water for 5 minutes to remove starchFor deep-frying:vegetable oil6whiting fillets, halved diagonallyTo serve:lemon wedgesBeer batter350 gm (2 1/3 cups)self-raising flour400 mlBelgian lagerChipotle coriander mayonnaise200 gmmayonnaise3canned chipotle chillies in adobo sauce (see note), finely choppedJuiceof 1 lime¼ cupfinely chopped coriander
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.
For beer batter, sieve flour into bowl, gradually add beer, whisk to combine, season to taste and set aside.
For chipotle coriander mayonnaise, combine ingredients in a bowl, season to taste and set aside.
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.
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
This recipe is from the October 2012 issue of Australian Gourmet