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
Fish & Chips
Tartar Sauce
Pickles
Method
Preparation
- 1
Prepare the Sweet Potatoes
Peel and cut the Satsuma sweet potatoes into thick fries. Rinse them under cold water and pat dry. Set aside.
- 2
Make the Batter
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the beer and beaten egg until smooth. Let the batter rest for 15 minutes.
- 3
Prepare the Tartar Sauce
In a small bowl, mix together mayonnaise, yuzu kosho, diced infused tomato, lemon juice, salt, and pepper. Adjust seasoning to taste and refrigerate until ready to serve.
Cooking
- 4
Fry the Sweet Potato Fries
In a deep skillet or fryer, heat vegetable oil to 350°F (175°C). Fry the sweet potato fries in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt.
- 5
Fry the Fish
Dip the NZ Wild Perch fillets into the batter, allowing excess to drip off. Carefully place them in the hot oil and fry for 4-5 minutes, turning once, until golden brown and cooked through. Remove and drain on paper towels.
Serving
- 6
Plate the Dish
Serve the crispy beer-battered fish alongside the sweet potato fries. Add a side of Dee's pickles and a generous dollop of yuzu kosho tartar sauce.
