FISH & CHIPS
Aioli & pickled onion AIOLI 3 egg yolks 20g dijon mustard 20g apple cider vinegar 10ml lemon juice 5g salt 500ml grapeseed oil
Place egg yolks in small bowl, add mustard, vinegar, lemon and salt, whisk to combine. Gradually add oil until mixture develops into a thick and creamy consistency. Refrigerate until required. BATTER 300ml soda water 20ml vodka*(optional – the vodka helps create an extra crisp batter)
100g plain flour 100g rice flour Pour soda water and vodka into a bowl, add flours and mix gently by hand, set aside. PLEASE NOTE: it is okay for the batter to have lumps.
FISH 150g Fillet Rock Flathead (per person) 20g plain flour Pinch salt to taste 1L cottonseed oil
CHIPS 1kg russet potatoes 1L cottonseed oil (can be same oil as the fish) Salt Wash and cut potatoes into desired chip size lengths. Boil in a large pot of salted water until edges break apart at a light touch. Drain and lay out evenly on absorbent paper, refrigerate until ready to fry. Fry in cottonseed oil for 7 minutes at 180°c or until golden and crispy. PICKLED ONION (GARNISH) 6-8 whole pickling onions, peeled 300ml white wine vinegar 100ml malt vinegar 300ml water 100g brown sugar 4 whole all spice 4 cloves 4 bay leaves (fresh or dry) Combine in a medium pot and bring to boil. Add pickling onions and simmer for 10-12 minutes. Take off heat and refrigerate. Add to plate as desired. NOTE: You can substitute the pickled onion for Greek pickled peppers (available from your local Greek deli) or good quality gherkins
Coat fish fillet in flour and salt, then dip into batter mixture making sure to coat evenly. Drop into 180°c oil and fry for 6-8 minutes or until centre reaches 50°c. TO SERVE Fry fish, then chips. If required you can hold fish in pre-heated oven whilst chips are being cooked. Drain fish and chips on absorbent paper and serve with a good amount of salt. Serve with pickled onion, a healthy portion of aioli and a wedge of lemon.
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