Beer Battered Fish With Chips And Tartare Sauce
|Self raising flour||225 Gram (1 1/2 Cups)|
|Beer||375 Milliliter (1 1/2 Cups)|
|Potatoes||1 1⁄2 Kilogram, peeled (5 Large Size)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Flathead fillets||660 Gram (12 Medium Size)|
|For tartar sauce|
|Mayonnaise||250 Milliliter (1 Cup)|
|Finely grated lemon rind||2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Finely chopped gherkins||2 Tablespoon|
|Drained capers||2 Tablespoon, finely chopped|
|Finely chopped fresh dill||1 Tablespoon|
|Finely chopped fresh chives||1 Tablespoon|
|Red jalapeno||1 , seeded, finely chopped|
Whisk flour, egg and beer together in medium bowl until smooth; cover, refrigerate batter 1 hour.
Cut potatoes into 1cm-wide slices; cut slices into 1cm-wide strips, dry well.
Heat oil in large pan; deep-fry chips, in batches, until browned and cooked through.
Place chips on absorbent paper on large oven tray; to keep them hot, place, uncovered, in moderate oven.
Meanwhile, reheat oil.
Dip fish in batter; deep-fry in hot oil until browned and crisp.
Serve fish and chips with tartare sauce.tartare sauce Combine ingredients in medium bowl; mix well.