Preparation time is 20minutes
Cook time is 35minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 500grams brushed potatoes, peeled, washed, cut into chips
- vegetable oil, for deep-frying
- 1/2 cup rice flour
- 1 1/4 cup self-raising flour
- 1 1/2 cup soda water, chilled
- 600grams barramundi fillets, skin off
- 1 lemon, cut into wedges (to serve)
- tartare sauce (to serve)
- 2tablespoons continental parsley (to serve)
- 1 pinch sea salt flakes (to serve)
Description
Looking for a reliable classic? Try our simple recipe for crispy battered fish and chips, with tartare sauce and a squeeze of zesty lemon.
Method
Step 1 of 4
Place potato in a large saucepan, cover with cold water and bring to the boil over medium-high heat. Reduce heat to low and simmer for 12 minutes or until just tender. Drain and transfer to a baking tray. Allow to cool completely.
Step 2 of 4
Heat oil in a large saucepan over high heat until hot. Cook chips, in batches, for 8 minutes or until golden. Transfer to a wire rack set over a paper towel-lined baking tray (see Tip).
Step 3 of 4
Meanwhile, place rice flour and 1 cup self-raising flour in a large bowl and season with salt. Make a well in the centre and pour in soda water, then gently whisk, ensuring not to over-whisk, until just combined.
Step 4 of 4
Place remaining flour in a bowl. Toss 1 fish fillet in flour, then dip in batter to coat, allowing excess to drain off. Place in oil. Repeat with another fish fillet. Cook for 5 minutes or until golden, crispy and cooked through. Drain on a wire rack set over a paper towel-lined baking tray. Repeat with remaining flour, batter and fish fillets. Serve fish and chips with lemon and sauce, garnished with parsley and seasoned with sea salt.
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