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.