Beer Battered Fish And Chips With Tartare Sauce
1½ cups (225g) self-raising flour
1½ cups (375ml) beer
5 large potatoes (1.5kg), peeled vegetable oil, for deep-frying. 12 medium flathead fillets (660g)
1 cup (300g) mayonnaise
2 teaspoons finely grated lemon rind
tablespoon lemon juice
2 tablespoons finely chopped gherkins
2 tablespoons drained capers, chopped finely. 1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives
1 red thai chilli, seeded, chopped finely
Whisk flour, egg and beer together in medium bowl until smooth; cover, refrigerate batter 1 hour.
Cut potatoes into 1cm-wide slices; cut slices into 1cm-wide strips, dry well. Preheat oven to moderate.
Heat oil in large saucepan; deep-fry chips, in batches, until browned and cooked through. Place chips on absorbent paper on large oven tray; to keep them hot, place, uncovered, in moderate oven. until browned and crisp. Serve fish and chips with tartare sauce, and lemon wedges, if desired.
Tartare Sauce Combine ingredients in medium bowl, mix well.
Reheat oil. Dip fish in batter; deep-fry in hot oil
Per Serving 60.7g fat: 4952kJ (1183 cal)