Enjoy boneless flathead fillets in a crunchy beer batter with ultra crispy twice-fried Pontiac potato chips.


  • 500 g boneless Flathead fillets

  • 1.25 cups Flour

  • 1 Pinch of Salt

  • 1 Egg

  • 1.25 cups Beer

  • Pontiac potato


  • 1.

    Make a well in the centre of the bowl of flour.

  • 2.

    Put egg in the centre and slowly incorporate beer and egg into the flour mixture by slowly stirring.

  • 3.

    Cover and let mix stand for 30 minutes. (If this does not occur the ingredients will not incorporate and the batter will fall off the fish in the deep fryer).

  • 4.

    Cover fish with batter, twist and cook in preheated oil (180°C). The reason for twisting the fish is to give it shape.

  • 5.

    Drain immediately after it is removed from the oil. Sprinkle with sea salt and set aside.

  • 6.

    Cut potatoes into similar sized wedges.

  • 7.

    Heat oil to 180°C. Cook chips in small batches to prevent lowering the oil temperature and creating too much moisture which in turn causes the potato to absorb the oil and takes the potatoes a very long time to cook.

  • 8.

    When chips are cooked but not brown, remove them from the oil and allow them to drain on kitchen paper.

  • 9.

    Refry later. This allows the oil to heat up again and will ensure your chips are crisp and ready to eat more quickly than if you start from raw.

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