June 30, 2018
Dinner, Lunch, Main Dish,
Fish, Snapper, Vegetables, Onions, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Deep Fry, Oven Bake, Stove Top, Oil more
Add toRecipe Book
Add toShopping List
"From our daily newspaper The West Australian. Times are estimated."
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.
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
Bring out the true pasta lover in you! This tasty pasta recipes roundup showcases a...
One of the most flavor-filled cooking styles you can make is with a slow cooker. No matter...
Recipe Stories / Blog
For those who like Japanese food, this is just like your California roll. Just,...
A simple yet flavorful dish that’s both easy to make and wonderful to eat.