You’ll need to begin this recipe a day ahead.
- 4 sebago potatoes, cut into 1.5cm-thick batons, soaked in cold water for 5 minutes to remove starch
- 6 whiting fillets, halved diagonally
- 350 gm self-raising flour (2 1/3 cups)
- 400 ml Belgian lager
Chipotle coriander mayonnaise
- 200 gm mayonnaise
- 3 canned chipotle chillies in adobo sauce (see note), finely chopped
- ¼ cup finely chopped coriander
- 1Drain 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.
- 2For beer batter, sieve flour into bowl, gradually add beer, whisk to combine, season to taste and set aside.
- 3For chipotle coriander mayonnaise, combine ingredients in a bowl, season to taste and set aside.
- 4Heat 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.
- 5Coat 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.
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