Fish & Chips With A Secret Ingredient

4
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"From our daily newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK
  • TO SERVE

Nutritional

  • 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

Step 1

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.

Step 2

Meanwhile, combine aioli, onion, dill and lemon juice in a serving bowl, then set aside.

Step 3

Slice fish into 4cm wide strips and pat dry with paper towel.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Drain on a plate lined with paper towel.

Step 8

Pour malt vinegar into a misting spray bottle and spray over battered fish.

Step 9

Divide fish and chips among serving plates and serve with cornichons, picked onion and aioli sauce.

Tips & Variations


No special items needed.

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