Classic Fish and Chips

What could be better on a hot day than the classic kiwi meal that we all know and love. Battered fish and chips are as kiwi as they come and now you can make them in your own kitchen!

For homemade fish and chips, you will need:

Fish Batter

1 1/4 cup Flour
1 tsp Salt
1 1/4 cup Beer
1 egg yolk
1 Tbsp rice bran oil

4 large potatoes, peeled, cut 1/2-inch thick slices and soaked in cold water
Oil for deep frying
900 grams fish (any firm white fish), cut into serving size pieces
Salt and pepper to taste
1 egg white, beaten until it forms stiff peaks
1 cup Flour

How to make fish and chips:

Fish Batter

Sift the 1 1/4 cups flour and 1 teaspoon salt together into a large bowl.
Make a well in the centre of the dry ingredients and add the beer, egg yolk and 1 tablespoon oil.
Beat with a whisk until smooth, and then set aside to rest for about 30 minutes.

Preheat oven to 95°C and heat oil in a fryer or deep pot to 190°C.
Drain the potatoes and pat dry.
Add potatoes to the oil, dropping them in one at a time to keep them from sticking.
Fry until well browned, then drain and transfer to a paper towel-lined pan in the oven to keep them warm.
Let the oil return to the proper temperature between batches.
Season the fish fillets with salt and pepper.
Gently fold the whipped egg white into the prepared batter with a spatula.
Place the 1 cup flour onto a plate.
Dip the fillets into the flour so that both sides a coated.
Set aside on a plate.
Working in batches, dip the floured fish into the batter and then gently drop into the hot oil.
Fry until browned on all sides.
Remove from the oil and hold in the preheated oven while you fry the remaining fillets.
Serve the fish and chips, garnished with freshly chopped parsley and a kiwiana salad. Choice!

Wine match: a glass of Lindauer Brut Cuvee bubbles.

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