Ingredients

Method

• Lemon wedges, for serving
For the batter
• 1 T baking powder
• 2 T cornflour
• 1 T cake flour
• Sea salt and freshly ground black pepper
• 1 x 340 ml can beer
• For the fish
• Sea salt and freshly ground black pepper
• 4 x 200 g portions hake or kingklip, bones and scales removed
• Juice of 1 lemon
• 3 cups oil, for deep-frying
• Flour, for coating
For the chips
• 4 large potatoes
• Salt
For the tartar sauce, combine
• 1 cup mayonnaise
• 1/3 cup minced gherkin
• 1/3 cup minced caper
• 1/3 cup minced onion
• Sea salt and freshly ground black pepper, to taste
• 1 clove garlic, chopped
• Juice of 1 lemon
• 2 t chopped parsley

Method

Ingredients

To make the batter: Sift together the dry ingredients. Slowly whisk in the beer, until the batter has a pancake-mixture consistency.

To prepare the fish: Season the fish and squeeze over the lemon juice. Cut each fi llet into long strips lengthways. Heat the oil to 200ºC – this should take approximately 3 minutes. Dust the fish in flour then dip it into the batter. Deepfry in the hot oil for 7 minutes, or until crisp and golden. Remove and drain on paper towel.

To make the chips: Cut the potatoes into 10 mm thick slices. Blanch in salted boiling water, until almost cooked, then submerge in ice-cold water. Add the chips to the hot oil and, when cooked and crispy, drain on paper towel and season with salt.

To serve: Plate the fish and chips, and serve with the salad and lemon wedges, with the tartar sauce on the side.

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