These fish and chips are taken to a new level of indulgence by frying in duck fat.
- 800 g firm white fish
- 100 g plain flour. for dusting (seasoned with salt and pepper)
- 1 kg sebago potatoes, washed
- 375 ml beer
- 180 g plain flour
- 1.5 kg duck fat or goose fat
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.
For the chips
Heat the duck fat in a domestic deep fat fryer to 130°C.
Cut the potato into chunky chips leaving the skin on and fry for 6–7 minutes, or until cooked all the way through, but not browned.
Remove the chips with a slotted spoon and drain on kitchen paper, leave to one side.
For the fish
Combine flour and beer to a smooth batter. Cut fish into 180–200 g pieces. Dip in the seasoned flour patting each fish piece delicately so that excess flour will fall off. Using the same duck fat in fryer, heat to 180°C.
Dip each floured fish piece into the beer batter separately, making sure it is completely covered in the batter and then drop slowly into hot oil. Repeat this until all the fish is in the fryer.
Note that the batter should be dark golden brown and all pieces will be ready consecutively as they have entered the oil at separate times.
Once brown and crispy, remove with slotted spoon and place on kitchen paper. Keep in a warm place. Then carefully plunge the chips back into the fryer and cook until browned all over.
Remove again with a slotted spoon and drain on kitchen paper.
Serve with lemon and tartare sauce.