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400g whiting fillets fillet, skin on
Canola, grape seed or vegetable oil, for deep-frying
10 Pontiac potatos
3 litres vegetable oil
Lime wedges, to serve

3 cups self-rising flour
2 cups plain flour, plus extra, for dusting
1 cup corn flour
100ml vegetable oil
350ml Sundown Australian Larger
350ml water

Szechwan salt and pepper mix
1 cup sea salt
¾ cup Szechwan peppercorns
6 cloves
9 star anise
3 cinnamon
4 dried chillies

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Toast each of the salt-and-pepper mix ingredients in a frypan separately. Place in a food processor and blitz to a fine powder. Pass through a fine sieve.

To make the batter, place all the ingredients in a bowl. Whisk until a smooth batter forms. It should have the consistency of thick pancake batter. Cover and refrigerate.

To make the dressing, place all the ingredients in a bowl, season with salt, and whisk.

Fill a large saucepan or wok two-thirds full of oil and heat to 180°C.

Working in batches, dust the whiting in flour, then dip in the batter, allowing the excess to drip away. Deep-fry the fish, turning occasionally, until golden and crisp. Drain on paper towel.

Cut the potatoes into 3cm chips and blanch in oil that is about 140°C
for 7 minutes or until golden brown. Toss with the Szechwan salt and
pepper mix. Set aside until required.

To serve, arrange the chips on serving plates and top with the fish. Serve immediately with lime wedges.

Or place in a cone, made from paper or bamboo.

Beer match Sundown Australian Larger.