> FISH WITH POTATO WEDGES AND HERB SAUCE

SERVES 4 Preparation: 20 min Standing: 20 min Cooking: 45 min (potatoes); about 10 min (fish) POTATO WEDGES 60ml (¼c) olive oil 4-6 medium potatoes,

cooked coarse salt 30ml (2T) white wine

vinegar BATTER 500ml (2c) cake flour 15ml (1T) baking

powder 5ml (1t) salt 2,5ml (½t) white

pepper 1 can (310ml)

ice-cold beer FISH oil for deep-frying 4 fish portions, rinsed salt and freshly

ground pepper 60ml (¼c) cornflour HERB SAUCE 30ml (2T) olive oil handful of mixed

fresh herbs, chopped 15ml (1T) white wine

vinegar 2 garlic cloves, crushed TO SERVE extra lemon tomato sauce

(optional) Preheat the oven to 200°C. Line an ovenproof dish with paper towels and put a wire rack on top. 1 Potato wedges Grease a baking sheet with a little of the oil. Cut the potatoes into wedges or quarters and spread evenly on the sheet. Drizzle the rest of the oil over and season wit the salt. 2 Roast the potatoes in the oven for 15 minutes. Turn and roast for another 15 minutes, turn again and roast for another 15 minutes or until golden brown and crispy. Remove from the oven and sprinkle the vinegar over. 3 Batter Mix the flour, baking powder, salt and pepper in a bowl. Make a well in the middle and pour the beer in. Whisk until smooth and lumpfree. Chill in the fridge for 20 minutes. 4 Fish Heat oil for deep-frying. Pat the fish dry with paper towels. Season with salt and pepper and carefully roll in the cornflour. 5 Gently shake off excess cornflour then dip the fish in the batter piece by piece. Deep-fry in batches for 3-5 minutes or until golden brown and crispy. Drain on the prepared wire rack. 6 Herb sauce Mix the ingredients well. 7 To serve Serve the herb sauce with the fish, potato wedges, extra lemon and tomato sauce (if using).

(Turn over)