Beer-battered fish cocktails

Beer-battered fish cocktails



1.Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place potato on prepared tray. Drizzle with oil, sprinkle with paprika. Toss to coat. Bake 40 minutes or until tender and golden brown.
2.Meanwhile, place flour in a medium bowl. Gradually whisk in beer until smooth. Season with salt and pepper. Cover with plastic food wrap. Chill 30 minutes.
3.In a large heavy-based saucepan, heat oil over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Dip fish pieces into batter to coat. Shake off any excess. Deep-fry fish, in batches, 4-5 minutes or until cooked and golden. Drain on paper towels. Reheat oil between batches.
4.Serve with chips, lemon wedges and tartare