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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Fish Batter
Sweet Potatoes
Tartar Sauce
Garnish
Method
Preparation of Sweet Potatoes
Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C). Peel and cut the satsuma sweet potatoes into fries. Toss them with olive oil, salt, and black pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes or until golden and tender.
Preparation of Fish
Make the Batter
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the beer while stirring until smooth.
Fry the Fish
Heat oil in a deep frying pan to 350°F (175°C). Dip the fish fillets into the batter, allowing excess to drip off. Fry in batches for 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.
Preparation of Tartar Sauce
Mix the Tartar Sauce
In a bowl, combine mayonnaise, yuzu kosho, chopped pickles, and lemon juice. Mix well and refrigerate until ready to serve.