Beer-battered flathead with hand-cut chips

serves / 4 prep / 35 minutes cook / 55 minutes

Ingredients

1kg sebago potatoes, peeled Vegetable oil, to deep-fry 225g (1 1⁄2 cups) plain flour, plus 40g, extra 1 tsp baking powder

1⁄2 tsp salt 375ml bottle beer 600g flathead fish fillets, each fillet cut into three Sea salt flakes, to serve Lemon wedges, to serve

GREEN GODDESS MAYONNAISE: 1 avocado, chopped 1 garlic clove, crushed

1⁄3 cup chopped fresh mint

1⁄3 cup chopped fresh continental parsley 2 tbsp chopped fresh tarragon 1 tbsp lemon juice 65g (1⁄4 cup) whole egg mayonnaise

1. For the mayonnaise, place all the ingredients in a food processor and process until well combined and smooth. Transfer to a bowl and cover. Place in the fridge until ready to serve.

2. Cut the potato into 1.5cmthick chips. Pat dry with paper towel. Place a wire rack over a baking tray lined with paper towel. Pour enough oil into a saucepan or deep-fryer to come one-third up the side.

3. Heat to 180C over mediumhigh heat. Deep-fry one-third of the chips for five minutes or until cooked but not coloured. Transfer to prepared rack. Repeat, in batches, with remaining chips. Cool for 15 minutes.

4. Preheat oven to 120C/100C fan-forced. Place flour, baking powder and salt in a bowl. Make a well. Add beer. Whisk. Place extra flour on a plate. Lightly coat fish in flour.

5. Reheat oil to 190C over medium-high heat. Deep-fry chips in three batches for 5-8 minutes. Transfer to rack. Sprinkle with salt. Place in the oven to keep warm.

6. Dip 2-3 pieces of fish in batter. Deep-fry for 3-4 minutes or until golden. Transfer to a paper towel-lined plate. Repeat, reheating oil. Serve with chips, mayo and lemon.