Beer-Battered Flathead and Chips

Cook Time 1 hour

Servings 4-6


4 litres rice bran oil
900g large kestrel potatoes
1kg flathead fillets, skin removed
1 ¼ cups self raising flour
¼ cup corn flour, plus extra for dusting
Pinch salt
1 egg, beaten
355ml bottle cold beer of your choice
Salt flakes and lemon wedges, to serve


  1. Fill the deep fryer with 4 litres of oil and preheat to 130°C.

  2. Combine flours in a large bowl and mix well. Dust fillets lightly in corn flour, making sure to shake off any excess flour; return to plate.

  3. Make a well in the centre of the flours and add beaten egg and beer; slowly stirring mixture from the centre out, making sure that the flour is incorporated slowly.

  4. The batter should be the consistency of thick cream. If it is too thick, add a little more beer or soda water. Cover and stand for 15 minutes.

  5. Assemble the food processor using the chipping disc. Place potatoes into the large feed shoot and cut long chips. Rinse chips and drain well. dry chips thoroughly using paper toweling. Cook chips for 4-5 minutes to soften but not brown. Drain well and leave to cool on a tray lined with paper toweling. Change temperature of deep fryer to 180°C for battered fish.

  6. Preheat oven 160°C and line a baking tray with absorbent paper.

  7. Pat fillets dry with paper towel and place onto a clean dry plate.

  8. Dip 2-3 fillets at a time into the batter and carefully lower into the hot oil. Cook 2 minutes and turn over and cook a further 2 minutes or until batter is golden and crisp.

  9. Transfer to prepared tray and place in oven to keep warm. Repeat with remaining fish and batter.

  10. Once all fish has been cooked change the deep fryer to the 2nd fry of the twice cooked chips and cook chips until golden and crisp, approximately 4 minutes.

  11. Serve hot with tartare sauce and lemon wedges.


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