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Yours & Mine gin features in our October 2022 Garden Street Gin Club Subscription!
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It doesn't get much more coastal than fish and chips!
Blend Etiquette's Geordan and Lindon recommend trying their Yours & Mine gin alongside a good old-fashioned serve of fish and chips by the water – “have a greasy plate of fresh, South Australian seafood (or even oysters, prawns, squid, tuna) and then sit back to a Seaside Martini. It’ll rock your socks off!”. We've used flathead fillets here, but go for your favourite firm flesh white fish.
INGREDIENTS
150g plain flour, plus extra to dust
330ml beer, chilled
4 large potatoes, peeled
12 flathead fillets
Sunflower oil, for deep-frying
Lemon wedges and tartare sauce, to serve
METHOD
Combine flour, 1 teaspoon sea salt and some freshly cracked black pepper into a large bowl. Slowly start pouring in the beer, whisking to combine, until smooth.
Dry the potatoes paper towel and cut into chips about 1cm-thick. Half fill a deep-fryer or large heavy-based saucepan with oil and heat to 160°C. Fry chips in batches for 5-7 minutes or until soft but still pale.
Preheat oven to 170°C and increase the temperature of the oil to 190°C. Fry chips again, in batches, for a further 2-3 minutes or until crisp and golden. Drain on paper towel. Keep warm in the oven until needed.
Dust the flathead fillets in some extra flour. Dip into batter, one at a time, allowing excess to drain off. Carefully place into the fryer, without overcrowding. Fry for 3-4 minutes or until golden brown and crisp, then drain on paper towel and sprinkle with salt while hot.
Remove chips from oven and salt to taste. Serve with wedges of lemon, tartare sauce and a G&T.
Yours & Mine gin features in our October 2022 Garden Street Gin Club Subscription!
Sign up today to get some of Australia's best craft gins (and more!) delivered to your door every month.
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This gin is a nod to you, our members. We’ve tasted hundreds of delicious Australian gins over the years and every year our tasting panel has the (really terrible) job of choosing their 12 favourite gins to share with you. It’s tough competition and they’re a very picky bunch!
Twelve months ago, we floated the idea of making something exclusively for our members; something one off and never to be repeated. It needed to be something for the collectors to add to their gin shelves and moreover, we had to make a product we were proud to share, and one delicious enough to get past our tasting panel!