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British cuisine

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Fish & Chips

A light and easy batter that when deep fried seals in the full flavor of the Barramundi. Make sure your oil is at the right temperature before adding the fish. This will create the perfect crisp result.

Chef Chen Yichun

Chef Chen Yichun

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Fish & Chips

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Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

2 fillets Barramundi
ㅤ ㅤFry Mix
3 cup Flour (1 cup for batter mix, 2 cups for coating)
1 cup Corn Starch
1 cup Self-Raising Flour
1 tsp. Salt
0.5 tsp. White Pepper
3 cup Beer
3 litres Cooking Oil
3 oz. Potato Fries
0.25 cup Tartar Sauce
0.25 cup Seafood Cocktall Sauce

Directions:

Step 1

Step 1

1

Take each fillet of fish and cut vertically into three strips.

Step 2

Step 2

2

Make the batter by whisking the cold beer into the seasoned flour blend (cornstarch,plain flour,SR flour) but don't over mix.

Step 3

Step 3

3

Heat the oil to around 165°C/330°F

Step 4

Step 4

4

Coat the fish in seasoned flour then dip each piece into the beer batter mixture, place each piece into the hot oil separately, Cook until opaque.

Step 5

Step 5

5

Heat the oil 185°C/365°F, Fry the chips until golden and crispy.

Step 6

Step 6

6

Return the fish to the fryer cook until golden and crispy, drain on kitchen paper.

Step 7

Step 7

7

Serve the fish and chips with wedges of lemon and a crisp green salad with a side your favourite dipping sauce.