Nothing screams summer quite like battered fish and chips. Andy Allen shares his dad's recipe for the Australian classic, complete with a punchy homemade tartare sauce.
- 2 litres rice bran oil, for deep-frying
- 4 Desire potatoes, peeled
- 2 heaped tbsp plain flour
- 1 heaped tbsp rice flour
- 100 ml bottle cold pale ale
- 4 flathead fillets, skin and bones removed
Lemon wedges, to serve
- ½ French shallot, finely chopped
- ½ red bird’s eye chili, seeded and finely chopped
- 1 tbsp capers
- ⅓ bunch dill, sprigs picked and finely chopped
- Zest of 1 lemon
- 6 heaped tbsp whole egg mayonnaise
- 1½ tsp tabasco sauce
- Salt and freshly ground black pepper
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.
To make the tartare sauce, combine all the ingredients in a bowl, then refrigerate until needed.
Heat the rice bran oil in a deep-fryer or large saucepan until it reaches 180˚C.
Meanwhile, slice the potatoes into medium-sized wedges or chips and pat with paper towel to dry up any excess moisture.
When the oil has reached temperature, cook the chips, in batches if necessary, for 5 minutes or until golden and crisp. Drain on paper towel and keep warm.
Place the flours in a bowl and whisk to combine. Whisk in the beer until just combined. Dip the fillets in the batter one by one and slowly place in the oil, one at a time. Cook for 3 minutes or until golden and crisp. If necessary, drop the chips in the hot oil and cook again for 1 minute to reheat and crispen up. Drain on paper towel. Serve the fish and chips with tartare sauce and lemon wedges.