Fish ‘n Chips
- Step 1
Prepare batter; whisk eggs and milk in a medium size bowl then sift flour, baking powder and salt into the egg mixture. Stir vigorously until a smooth batter results. Adjust consistency if necessary by adding extra milk or flour.
- Step 2
Heat oil in a large wok or deep fryer to 190°C. When hot add half of the chips and cook for the first fry for approximately 5 mins or until soft and almost the desired colour. Remove chips from oil using a slotted spoon and place onto absorbent paper. Bring oil back up to temperature then repeat with remaining chips.
- Step 3
Mix salt flakes and rosemary then set aside. Lightly dust 2 or 3 pieces of TASSAL Salmon Fillets in flour and shake off any excess. Dip fish into batter and carefully slide into hot 190°C oil. Cook for approximately 3 mins, turning fish halfway through to give an even colour. When golden remove from oil and drain on paper. Repeat with remaining fish in batches. Drain fish on fresh paper and place in a warm oven.
- Step 4
Reheat oil to 190°C and batch fry chips for a second time for 1 minute or until crisp and golden. To serve, place chips on a serving board or platter and top with fish. Sprinkle fish and chips with rosemary salt and serve with lemon wedges and aioli and enjoy!
2 x 260g TASSAL Fresh Tassie Salmon Skin-off, cut in half
1kg Desiree potatoes, peeled & cut into thick chips OR 1kg packet frozen thick cut chips
Flour, to dust fish
2Lt canola oil, for deep frying
2 cups flour, sifted
1 tbsp baking powder
2 eggs, lightly beaten
1 tbsp pink salt flakes
1 tsp finely chopped rosemary
1 lemon, cut into wedges
½ cup aioli or mayonnaise