Beer Batter Fish and Chips

Ingredients

• 2 teaspoons olive oil
• 225g (1½ cups) self-raising flour
• 1 egg, lightly whisked
• 375ml (1½ cups) chilled light beer
• salt and freshly ground black pepper
• 8 (about 120g each) flake fish fillets
• vegetable oil, to deep-fry fish
• 1.2kg of Royal Blue, King Edward or Russett Burbank potatoes*
• 1L peanut or vegetable oil to cook chips

*For advice on the best potatoes in season now, visit Georgie's Harvest.

Method

Fish

Place flour in a bowl. Add the egg and stir to combine. Gradually whisk in the beer until batter is smooth. Season with salt and pepper. Cover and place in the fridge for 30 minutes to rest.

Add enough vegetable oil to a large saucepan to reach a depth of 8cm. Heat to 190°C over high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds).

Dip two pieces of fish, one at a time, into the batter to coat. Drain off excess. Deep-fry for 3 to 4 minutes or until golden brown and cooked. Transfer to a plate lined with paper towel. Repeat with remaining fish and batter, reheating oil between batches.

Chips

Cut potatoes into 2cm thick slices. Cut each slice into 2cm thick chips. Place potato in a large colander. Rinse under cold running water for 2 minutes to remove excess starch.

Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to low. Simmer uncovered for 10 minutes or until just tender.

Transfer to a tray. Refrigerate for 2 hours or until cold. Heat oil in a saucepan or deep-fryer (if using a deep-fryer, heat oil to 180°C). Cook potato, in 3 batches, for 8 minutes or until golden brown. Drain on paper towel. Serve with sea salt.