MAC’S BEER BATTERED FISH N CHIPS, WITH HOMEMADE MAYONNAISE

MAC’S BEER BATTERED FISH N CHIPS, WITH HOMEMADE MAYONNAISE
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Ingredients

  • 2 x Talley’s firm skinless white fish fillets
  • Gregg’s freshly ground salt and pepper
  • Olivani olive oil
  • Lemon

Beer Batter:

  • 1?2 cup Edmonds plain flour, plus extra for dusting fish
  • 1/3 -1/2 cup Mac’s Gold
  • 1 egg

Oven Baked Chips:

  • 500 grams agria potatoes, pre-cooked
  • Olivani olive oil

Mayonnaise:

  • 1 egg yolk
  • 1 tsp dijon mustard
  • 3?4 cup oil
  • 1-2 tbsp Red wine vinegar
  • Fresh herbs finely chopped (optional)

The Social Cooking Way

Preheat oven to 200C fan. Firstly mix all the batter ingredients together until smooth. Chill for 30 minutes.

Cut potatoes into wedges, place on a baking tray lined with baking paper, cover liberally with olive oil and season with salt and pep- per. Roast for 20-30 minutes until crispy, turning once during cooking.

Heat a deep layer of olive oil until hot. Dust fish with flour, then dip into batter and place into the hot pan. Fry for 2-3 minutes each side until golden. For thicker fillets, finish in the oven for five minutes. Drain on absorbent paper. Can be deep-fried for a crispier batter if you prefer.

Whisk egg yolks and mustard until smooth. Drizzle in oil, drop by drop, whisking con- tinuously. As mayonnaise thickens, oil can be poured in a steady stream. Once oil has been incorporated, whisk in the vinegar and season with salt and pepper. If using stir through fresh herbs.

Serve fish and chips with mayonnaise and lemon wedges on the side.


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