Beer-Battered Fish and Chips

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.

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

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.

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