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Take-Away Fish and Chips at Home

method

1. Pre-heat oven to 220ºC.
2. Trim ends from unpeeled potatoes. Cut into 3 equal slices lengthways then into sticks. Rinse in colander and dry thoroughly in clean tea towel. Place in large bowl and toss with salt, paprika, white pepper and oil.
3. Place in a single layer on non-stick paper lined baking tray. Bake for 30 to 40 minutes until golden and exterior is crisp.
4. Make tartare sauce. Chop rinsed cornichons into 5mm dice. Chop parsley and mix through mayonnaise in bowl with rinsed rougly chopped capers. Set aside.
5. Prepare tempura batter. Lightly beat egg. Place flour and salt in large bowl and make a well in the centre. Add egg and soda. Using chopsticks, briefly mix to combine to smooth batter. Batter needs to be similar consistency to whipping cream.
6. Drop 2 ice cubes into batter (when fish is dipped into batter extra flour is incorporated, thickening the mixture. Ice also keeps batter cold making it crisper and thins out batter as it melts).
7. Cut fish fillets into 12 even size portions. Season with salt and white pepper. Dust each piece in extra rice flour and shake off excess. Dip into batter to coat.
8. Quickly but carefully, avoiding splashing oil, place into hot vegetable oil. Cook fish pieces for 4 to 5 minutes until crisp. Note, batter will remain fairly pale in colour. Drain on absorbent paper, scatter with salt.
9. Serve while hot and crisp with spiced potato chips, tartare sauce and lemon wedges to squeeze.

cooks notes:

• We use Murray River salt flakes in our kitchen so if using granular salt at home, decrease amount to your liking (the difference in volume is due to flakes versus grains).
• To make the best batter have everything cold as once cooked it will result in a crisp finish. Make batter as close to using as possible so it remains light and don’t overwork as this makes the batter heavy.
• Use a good vegetable oil such as sunflower, rice bran or grapeseed which is bland in flavour and won’t overpower delicate food such as this fish.
• Domestic fryers are easy to use and the temperature can be controlled. Use deep saucepan and a kitchen thermometer if fryer not available but be extra careful as hot oil burns and NEVER leave pan unattended. Oil can be re-used 2 to 3 times depending on what cooked and time left heated, sieve after use when cool and return to clean fryer for next use. If oil smells musty it has become rancid, do not use.
• Ideal temperature to deep fry at is 180ºC.
• Cook 3 to 4 x 60gm pieces of fish in each batch (depending on size of fryer). Don’t overcrowd fryer as oil temperature will drop causing fish to become soggy and greasy.
• Cornichons are baby pickled gherkins and are widely available.
• Choose a snapper, emperor or bream fish fillet, depending what is available. Shop somewhere with knowledgeable staff and ask the fishmonger for his recommendations.