Enjoy boneless flathead fillets in a crunchy beer batter with ultra crispy twice-fried Pontiac potato chips.
Make a well in the centre of the bowl of flour.
Put egg in the centre and slowly incorporate beer and egg into the flour mixture by slowly stirring.
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).
Cover fish with batter, twist and cook in preheated oil (180°C). The reason for twisting the fish is to give it shape.
Drain immediately after it is removed from the oil. Sprinkle with sea salt and set aside.
Cut potatoes into similar sized wedges.
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.
When chips are cooked but not brown, remove them from the oil and allow them to drain on kitchen paper.
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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