One of my favourite things to do in summer is eat fish and chips by the beach. I love being near the water, and am pretty spoiled to live just a 10 minute drive from the ocean. This Australia Day I created my own version of this seaside treat. Do you eat your chips with tomato sauce?
Beer-Battered Flathead Fillets with Oven-Baked Chips
Ingredients
Flathead fillets, or other white fish
1 egg, lightly beaten
1 1/2 cups self-raising flour
375 chilled beer
vegetable oil for frying
extra flour
potatoes, unpeeled and chopped
olive oil
butter, melted
sea salt
Directions
Place egg into a bowl and add flour. Add beer to bowl gradually, while whisking.
Cover bowl and refrigerate for 30 minutes.
Preheat oven to 200 degrees Celsius.
Parboil chopped potato chips until just tender. Drain.
Lay chips flat on oven tray, coat with oil and melted butter as desired. Season with sea salt.
Bake approximately 45 minutes or until golden and crunchy. Serve.
Heat oil to 190 degrees Celsius.
Coat fillets in extra flour, the dip into batter. Drain excess batter and cook in oil 3-4 minutes or until golden brown and cooked through. Drain and serve.
