Name: Fried fish and fast chips with garlic seasoning
Cook time: 60 min
Total time: 60 min
Yield: 5
Ingredients: BATTER; 1 cup plain flour, plus extra for dusting; 1/2 cup cornflour; 1 teaspoon baking soda; large pinch flaky sea salt; 1/2 teaspoon turmeric (or curry powder or paprika if you want a different flavour option); 3/4 cup cold water; 1/2 cup lager; CHIPS; 6 large_piece arge unpeeled baking potatoes, cut lengthways into 12 long wedges; 1/4 cup flour; 1/4 cup olive oil; 2 tablespoon butter; garlic seasoning (see below); FISH; vegetable oil, for frying; 5 fresh medium fillets white fish (i usually use gurnard, cod, tarakihi or snapper); 1 teaspoon flaky sea salt; GARLIC SEASONING; 2 small_piece cloves garlic; 2 tablespoon flaky sea salt; 1 tablespoon extra virgin olive oil; 1/3 cup flat-leaf parsley, finely chopped

Fried fish and fast chips with garlic seasoning

My little brother is a fishing ninja and a pretty good cook too, so this is my version of how he does his battered fish. I’ve added my oven-baked ‘fast chips’ – which are really thin wedges, but if I call them that, my youngest won’t eat them! Photograph by Jani Shepherd and styling by Fiona Hugues – Gatherum Collectif.

Serves 5

Cook

Ingredients

BATTER

1 cup plain flour, plus extra for dusting

1/2 cup cornflour

1 teaspoon baking soda

large pinch flaky sea salt

1/2 teaspoon turmeric (or curry powder or paprika if you want a different flavour option)

3/4 cup cold water

1/2 cup lager

CHIPS

6 large_piece arge unpeeled baking potatoes, cut lengthways into 12 long wedges

1/4 cup flour

1/4 cup olive oil

2 tablespoon butter

garlic seasoning (see below)

FISH

vegetable oil, for frying

5 fresh medium fillets white fish (i usually use gurnard, cod, tarakihi or snapper)

1 teaspoon flaky sea salt

GARLIC SEASONING

2 small_piece cloves garlic

2 tablespoon flaky sea salt

1 tablespoon extra virgin olive oil

1/3 cup flat-leaf parsley, finely chopped

Method

1.Place flours, baking soda, salt and turmeric in a bowl and mix. Add half the water to make a smooth paste, then add the rest of the water and lager and whisk until you have a smooth batter.

2.Place in the fridge to rest for 30 minutes while you prepare the chips.

3.Preheat oven to 220°C. Line a baking tray with baking paper. Place potato wedges in a plastic bag, add the flour and seal the bag. Shake until all the wedges are finely coated in flour. Place floured wedges on the tray, drizzle with the olive oil and dot with the butter. Bake chips, turning once, until soft when pierced with a sharp knife and golden in colour (around 20–25 minutes). When cooked, season with garlic seasoning (see below).

4.Cook the fish while the chips are in the oven. Fill a high-sided frying pan or large saucepan with oil to a depth of about 6cm. Heat oil to 190°C (I test the temperature by dropping in a small piece of white bread; it’s ready when the bread turns a golden brown in 10 seconds).

5.Dust a fish fillet in flour, shake off excess and then dip it into the batter to cover thoroughly. Drain off excess then gently lower into the oil and fry for 3–4 minutes until golden. Remove cooked fillet and place on a warm plate lined with paper towels to drain. Repeat with remaining fillets, one at a time.

6.Sprinkle fillets with a little sea salt and serve immediately with fast chips. East Coast Tartare Sauce would make a great accompaniment.

7.To make the garlic seasoning (enough for 4–6 servings of fries), smash garlic with the heel of your knife on a chopping board. Pour over salt and chop together, scraping the garlic into the salt until you have a dry paste.

8.Place paste in a small bowl and add olive oil, stirring to combine. Add parsley and stir. Place in a small jar and store in the refrigerator until required (it is best eaten on the same day).

9.Sprinkle over hot chips and toss gently to evenly distribute flavour.

Women's Weekly Food