adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Step-by-step fish and chips
0 Likes
Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Delightful crispy flathead fillets with savory rosemary potato wedges, a crowd-pleaser for a special Good Friday dinner.
Ingredients:
  • 4 medium (about 650g) desiree potatoes
  • 40.00 ml chopped rosemary
  • 250g self-raising flour
  • 250ml beer
  • 125ml water
  • Vegetable or canola oil, to deep-fry
  • 8 small (about 700g) flathead fillets (or other boneless white fish)
  • Lemon wedges, to serve
  • Green salad leaves, to serve
Instructions:
  • Preheat your oven to 250°C. Slice unpeeled potatoes into thin wedges (10-15mm thick). Mix the potatoes in a bowl with olive oil, rosemary, salt, and pepper, ensuring they are evenly coated. Spread the potatoes on two greased oven trays. Bake for 30 minutes, rotating the trays halfway through, until they are golden brown and crispy.
  • Sift flour into a bowl. Gradually whisk in beer and water until the batter resembles thickened cream. Whisk until smooth, being careful not to overbeat. Let rest for 20 minutes.
  • Heat oil in a large, deep saucepan or wok to a depth of 7cm and a temperature of 180°C. Test readiness by dropping a piece of bread - it should turn golden brown in 20 seconds. Dip a fish fillet in batter and gently place it into the hot oil. Cook 2 to 3 fillets at a time, turning occasionally, for 4-5 minutes until golden brown and cooked through. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining batter and fish in three more batches, reheating oil as needed.
  • Plate the fish and chips and serve promptly with optional lemon wedges and salad leaves.

Similar Recipes