Delight your customers with classic beer-battered fish and chips paired with house-made tartare sauce. As a premium alternative, try Oli & Vine Aioli. To achieve the crispiest batter, use ice-cold beer. The shock of cold hitting the hot Crisco Canola Oil you are frying in creates a light, crunchy texture that stays crispy for longer. Opt for coated chips to ensure maximum crunch and hold.
Ingredients
Serves:
- 6 each Barramundi Fillets
- 180 g White Wings Self Raising Flour
- 30 g White Wings Cornflour (White Wings Cornflour 12 x 300g)
- 4 g Salt
- 330 mL Lager Beer
- 900 g Frozen Chips
- 1 each Crisco Canola Oil, for frying (Crisco Australian Canola Oil 20 Litres)
- 1 each White Wings Plain Flour, for dusting (White Wings Flour Plain 5 kg)
- 200 g Oli & Vine Whole Egg Mayonnaise or Oli & Vine Whole Egg Garlic Aioli (Oli & Vine Mayonnaise Whole Egg 14 kg)
- 60 g Gherkins, finely diced
- 30 g Capers, finely diced
- 30 g Dijon Mustard
- 40 mL Lemon Juice
- 5 g Fresh Dill, finely chopped
- 1 each Lemon Wedges
- 1 each Side Salad
Method
Beer Battered Fish and Chips
Prep: 15 Cook: 30 mins Makes: 6
Method
1. Tartare sauce: In a bowl, combine the mayonnaise, gherkins, capers, Dijon mustard, lemon juice and dill. Mix well to combine.
2. Whisk flour, salt and beer in a bowl until just combined.
3. Dust the fish fillets in flour then dip each fillet into the batter, draining any excess. Cook in a deep fryer filled with Crisco Canola Oil. Fry until golden and crispy.
4. Fry chips until golden.
5. Serve fish with chips, tartare sauce and a side salad.