Beer Battered Fish & Chips Recipe
NZ Wild Perch | Satsuma Sweet Potatoes | Dee's Pickles | Infused Tomato | Yuzu Kosho Tartar
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sweet Potatoes
Peel and cut the Satsuma sweet potatoes into thick fries. Boil them in salted water for about 5 minutes until slightly tender, then drain and set aside.
- 2
Make the Beer Batter
In a bowl, mix together the all-purpose flour, baking powder, salt, and black pepper. Slowly whisk in the beer until the batter is smooth and free of lumps.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 180°C (350°F).
- 4
Fry the Sweet Potatoes
Carefully add the boiled sweet potatoes to the hot oil and fry until golden brown, about 4-5 minutes. Remove and drain on paper towels, then season with salt.
- 5
Fry the Fish
Dip each NZ Wild Perch fillet into the beer batter, allowing excess to drip off. Carefully place the battered fillets in the hot oil and fry for 4-6 minutes until golden and crispy. Remove and drain on paper towels.
- 6
Prepare Yuzu Kosho Tartar Sauce
In a small bowl, mix together mayonnaise and yuzu kosho. Adjust seasoning to taste.
- 7
Serve
On a plate, serve the beer-battered fish alongside the sweet potato fries, Dee's pickles, and infused tomatoes. Drizzle the yuzu kosho tartar sauce on the side.
