Sparkling wine is the secret ingredient in this light batter for an Aussie favourite.
- 4 large coliban potatoes
- 1 cup aioli
- ½ red onion, finely diced
- ¼ bunch dill, finely chopped
- Juice of 1 lemon
- 600 g white fish fillets (such as blue-eye trevalla, snapper, dhufish, flake, gummy shark or rock cod)
- 2 litres vegetable oil to deep fry
- 2 cups sparkling wine, chilled
- 2 tsp fine salt
- 1 cup ice cubes
- 1½ cups plain flour
- 1 cup rice flour
- 1 tbsp malt vinegar
- ½ cup cornichons to serve
- 1 cup pickled onions to serve
- Cut potatoes into 1cm-wide batons, then put in a steamer over a saucepan of simmering water and steam for 12-15 minutes or until tender. Spread out on an oven tray in a single layer to cool and dry.
- Meanwhile, combine aioli, onion, dill and lemon juice in a serving bowl, then set aside. Slice fish into 4cm-wide strips and pat dry with paper towel.
- Pour oil into a large, wide heavy-based saucepan until oil comes 6cm up side of pan. Put over a high heat until 180°C on a cook’s thermometer. Fry potato, in 2 batches, for 4 minutes or until golden. Drain on paper towel and keep warm.
- Pour sparkling wine, salt and ice into a large bowl. Add plain flour, ¼ cup at a time, mixing in gently after each addition, until a loose batter forms. Dust fish pieces in rice flour, then dip into batter. Drain off excess, then fry in the hot vegetable oil, in 3 batches, for 4 minutes or until just cooked through and crisp. Drain on a plate lined with paper towel.
- Pour malt vinegar into a misting spray bottle and spray over battered fish. Divide fish and chips among serving plates and serve with cornichons, pickled onions and aioli sauce.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||81.7 g|
|Total carbohydrates||108.8 g|
|- Sugars||11.1 g|
|Dietary fibre||6.3 g|