BEER BATTERED FISH AND CHIPS
1¾ cups (260g) plain flour; 1½ cups (375ml) beer; sea salt and cracked black pepper; 1kg sebago (starchy) potatoes, cut into 7mmthick; vegetable oil, for deep-frying; extra 1 teaspoon salt; 800g white skinless fish fillets; lemon wedges and aioli, to serve
Step 1 Place 1½ cups (225g) of the flour, beer in a bowl and season with salt. Whisk until smooth and set aside in the refrigerator.
Step 2 Place the potato in a large bowl, cover with cold water and wash well. Drain and dry the potato with clean tea towels. Halffill a large saucepan or wok with oil and place over medium heat until the temperature reaches 190°C on a deep-frying thermometer. Cook the potato, in small batches, for 6–7 minutes until cooked and light golden brown. Remove using a slotted spoon and drain on paper towel. Sprinkle with the salt, set aside and keep warm.
Step 3 Place the remaining flour, pepper and the extra salt on a large tray and toss to coat the fish. Dip the fish in the batter, allowing the excess to drip off.
Step 4 Cook the fish, in batches, for 3–4 minutes or until the fish is cooked and the batter is golden and crisp. Serve with the chips, lemon and aioli. Serves 4.