Name: Beer-battered fish and chips
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Tartare sauce; 2/3 cup (200g) whole-egg mayonnaise; 1/2 small brown onion (40g), chopped finely; 2 tablespoon finely chopped cornichons; 1 tablespoon rinsed, drained capers, chopped finely; 1 tablespoon finely chopped fresh flat-leaf parsley; 1 tablespoon lemon juice; 1 cup (150g) self-raising flour; 1 cup (250ml) dry ale; 1 tablespoon coarse cooking salt (kosher salt); 1 kilogram (2 pounds) potatoes; peanut oil, for deep-frying; 4 x 150g (4½-ounce) blue-eye fillets, halved lengthways; lemon wedges, to serve

Ingredients

Tartare sauce

2/3 cup (200g) whole-egg mayonnaise

1/2 small brown onion (40g), chopped finely

2 tablespoon finely chopped cornichons

1 tablespoon rinsed, drained capers, chopped finely

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon lemon juice

1 cup (150g) self-raising flour

1 cup (250ml) dry ale

1 tablespoon coarse cooking salt (kosher salt)

1 kilogram (2 pounds) potatoes

peanut oil, for deep-frying

4 x 150g (4½-ounce) blue-eye fillets, halved lengthways

lemon wedges, to serve

Method

1.To make tartare sauce, combine ingredients in medium bowl; season to taste.

2.Sift flour into medium bowl; whisk in ale and salt until smooth.

3.Cut potatoes lengthways into 1cm (½-inch) slices; cut each slice lengthways into 1cm (½-inch) chips; pat dry with absorbent paper.

4.Heat oil in deep, wide saucepan; deep-fry chips, in 3 batches, about 2 minutes or until tender but not brown. Drain on absorbent paper.

5.Dip fish in batter; drain away excess. Deep-fry fish, in batches, until cooked. Drain on absorbent paper.

6.Serve fish and chips with sauce and lemon wedges.

Reheat the oil between frying batches of chips and fish.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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