Ep 7- Fish n Chips in Beer Batter and Italian Coleslaw
Fish and Chips in Beer Batter and Italian Coleslaw
By Sarah Carmichael
Vegetable oil, for frying
2 large desiree potatoes, peeled, cut into thick chips
1 cup ale beer
1 cup plain flour
10 ice cubes
2 egg yolks
1/4 cup olive oil
3 cornichons, finely chopped
1 tsp capers, rinsed, chopped
2 anchovies, finely chopped
1 lemon, zest finely grated, juiced
2 skinless flathead fillets, pin-boned
Lemon wedges, to serve
1/2 green cabbage, finely shredded
2 tbs flat leaf parsley, finely chopped
30g parmesan, shaved
2 tbs lemon balsamic vinegar
1. Pour oil into a large, heavy-based saucepan until one
third full. Heat oil over high heat. Once hot, add potato and cook
for 4-5 minutes until lightly browned. Remove and place onto a
plate lined with paper towel, in a single layer then place in the
fridge to cool. Reserve oil for later.
2. Pour beer into a large bowl. Whisk in flour (reserving 2 tablespoons) until smooth and season with salt and pepper. Add ice and set aside to rest.
3. Place egg yolks in a bowl. Gradually add olive oil, whisking constantly, then add cornichons, capers, anchovies, lemon rind and juice. Stir to combine.
4. For the Italian Coleslaw, combine the cabbage, parsley and parmesan in a bowl. Drizzle with lemon balsamic and toss gently to combine. Set aside.
5. Re-heat oil the reserved oil to 180 degrees C (to test when oil is ready, a cube of bread will turn golden brown in 20 seconds). Cook the reserved chips for about 2-3 minutes until golden.
6. Pour oil into a large heavy-based frying pan, until 2-3cm deep. Heat over medium-high heat. Meanwhile, dust fish with remaining flour, shaking off excess. Dip fish into the batter and shallow fry for 3-4 minutes each side or until cooked through and golden.
7. To serve, place fish and chips on a large plate. Garnish with lemon wedges and serve coleslaw and tartare sauce on the side.