Fish and Chips

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Fish and Chips

Geoff Jansz demonstrates how to make great fish and chips using a simple beer batter. When it comes to choosing your fish, it really is a matter of taste. If you like white fleshed, delicate fish Geoff recommends flathead. Gemfish and shark (also known as flake) are more robust and firm, while warehou and red snapper are medium bodied with great flavour.

Ingredients

  • 1 1/2 cups self raising flour
  • 1/2 cup cornflour
  • a pinch of salt
  • 1 cup beer
  • 2 egg whites
  • fish fillets of your choice (preferably no bones)
  • blended vegetable oil or light olive oil for frying
  • potatoes for chips (Russet Burbank or Binje are the best)
  • lemon wedges
  • parsley for garnish
  • a little extra flour

Method