Name: Captain Moonlite’s vodka-battered fish and chips
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1 kg starchy potatoes, such as russet Burbank, cut into 1cm-thick chips; Cottonseed or vegetable oil, for deep-frying; 4 rock ling fillets (about 150gm each; see note); AÏoli and lemon wedges, to serve; Pickled onions; 300 ml white wine vinegar; 100 ml malt vinegar; 100 gm brown sugar; 4 allspice berries; 4 whole cloves; 4 dried bay leaves; 6-8 pickling onions, peeled; Batter; 350 ml soda water; 20 ml vodka (optional; see note); 100 gm plain flour, plus extra, seasoned, for dusting; 100 gm rice flour

Pickled onions add bite here, whether they’re homemade or not. Gherkins of pickled Greek peppers make a nice alternative.

Ingredients

1 kg starchy potatoes, such as russet Burbank, cut into 1cm-thick chips

Cottonseed or vegetable oil, for deep-frying

4 rock ling fillets (about 150gm each; see note)

AÏoli and lemon wedges, to serve

Pickled onions

300 ml white wine vinegar

100 ml malt vinegar

100 gm brown sugar

4 allspice berries

4 whole cloves

4 dried bay leaves

6-8 pickling onions, peeled

Batter

350 ml soda water

20 ml vodka (optional; see note)

100 gm plain flour, plus extra, seasoned, for dusting

100 gm rice flour

Method

1.For pickled onions, combine vinegars, sugar, allspice, cloves and bay with 300ml water in a saucepan and bring to the boil. Add onions, reduce heat to medium, and simmer until softened (10-12 minutes). Cool,then refrigerate until required.

2.Add chips to a large saucepan of salted boiling water, and cook until edges break apart at a light touch (5 minutes). Drain, cool briefly, then lay out evenly on paper towels and refrigerate to dry (1-2 hours).

3.For batter, pour soda water and vodka into a bowl, add flours and mix gently by hand (it’s okay for the batter to have some lumps).

4.Heat oil in a deep saucepan or a deep-fryer to 180°C. Coat fish fillets in flour, shaking off excess, then dip into batter, coating the fish evenly. Deep-fry fish, turning occasionally, until crisp and golden, and centre reaches 50°C on a thermometer (6-8 minutes; be careful, hot oil will spit). Remove fish with a slotted spoon and keep warm on a wire rack with a tray underneath in a low oven. Deep-fry chips in batches, turning occasionally, until golden and crisp (7-9 minutes). Drain on paper towels and season with a good amount of salt. Serve fish and chips with pickled onions,aïoli and lemon wedges.

If rock ling isn’t available, substitute another firm white fish, such as pink ling or barramundi. Adding vodka to the batter helps it become extra crisp.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Geraldine Muñoz

Ingredients

Method

Related stories