Name: Beer batter fish and kumara chips
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: rice bran oil, for frying; 2.5 kumara, washed; 4 white fish fillets; 1 cup self-raising flour; 1 cup kiwi-made beer; 1/2 teaspoon sea salt; Tartare sauce; 3/4 cup mayonnaise; 2 gherkins, finely diced; 1 teaspoon capers, chopped; 1 tablespoon chopped parsley; lemon wedges, for squeezing; sea salt and cracked pepper, to season

Ingredients

rice bran oil, for frying

2.5 kumara, washed

4 white fish fillets

1 cup self-raising flour

1 cup kiwi-made beer

1/2 teaspoon sea salt

Tartare sauce

3/4 cup mayonnaise

2 gherkins, finely diced

1 teaspoon capers, chopped

1 tablespoon chopped parsley

lemon wedges, for squeezing

sea salt and cracked pepper, to season

Method

1.Heat enough oil to half fill a small to medium saucepan or deep frying pan. Heat to medium temperature (about 190ºC if you have a gauge).

2.Slice the kumara into thin circles, fry a few at a time for 3-4 minutes until crispy and golden, keep warm while cooking remainder.

3.Cut the fish fillets into even-sized strips and pat dry on paper towels.

4.Place the flour in a bowl and gradually whisk in the beer until you have a runny batter about the consistency of liquid cream. Season with salt.

5.Dip the fish fillets into the batter, let the excess drain off, then put into the medium-hot oil, 2-3 fillets at a time. Deep-fry for 4-5 minutes until golden-brown and cooked through, keep warm and repeat with remaining fish fillets.

6.For the tartare sauce, mix mayonnaise, gherkins, capers and parsley and season with lemon juice, salt and pepper.

7.Serve fish with kumara chips and tartare sauce on the side.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Fish fingers with sweet potato wedges

Native ad body.

Steak with red wine and mushroom sauce

Subscribe and save up to 38%