Fish & Chips With A Secret Ingredient
June 30, 2018
"From our daily newspaper The West Australian. Times are estimated."
- TO SERVE
- Serving Size: 1 (822.8 g)
- Calories 738.1
- Total Fat - 4 g
- Saturated Fat - 0.8 g
- Cholesterol - 55.5 mg
- Sodium - 1899.7 mg
- Total Carbohydrate - 125.2 g
- Dietary Fiber - 15.9 g
- Sugars - 8 g
- Protein - 46.8 g
- Calcium - 132 mg
- Iron - 5 mg
- Vitamin C - 65.7 mg
- Thiamin - 0.6 mg
Cut potatoes into 1cm wide batons, then put in a steamer over a saucepan of simmering water and steam for 12 t0 15 minutes or until tender and then spread out on an oven tray in a single layer to cool and dry.
Meanwhile, combine aioli, onion, dill and lemon juice in a serving bowl, then set aside.
Slice fish into 4cm wide strips and pat dry with paper towel.
Pour oil into a large, wide heavy-based saucepan until oil comes 6cm up side of pan and put over a high heat until 180C on a cook's thermometer and fry potatoes in 2 batches for 4 minutes or until golden and then drain on paper towel and keep warm.
Pour sparkling wine, salt and ice into a large bowl and add the plain flour, 1/4 cup at a time, mixing in gently after each addition, until a loose batter forms.
Dust fish pieces in rice flour and then dip into batter and drain off excess, then fry in the hot vegetable oil, in 3 batches for 4 minutes or until just cooked through and crisp.
Drain on a plate lined with paper towel.
Pour malt vinegar into a misting spray bottle and spray over battered fish.
Divide fish and chips among serving plates and serve with cornichons, picked onion and aioli sauce.
Tips & Variations
No special items needed.