Beer Battered Mulloway with Hand Cut Chips & Caper Mayonnaise
Ingredients
500 gm Angelakis Mulloway Fillets
1 ½ Cups Self Raising Flour
½ Cup Plain Flour
Sea Salt
1 (375 ml) Bottle ‘Cold’ Beer
Extra Plain Flour for Dusting
600 gm White Potatoes
Vegetable Oil
Lemon Wedges
Extra Sea Salt, to serve
Caper Mayonnaise
1 Cup Mayonnaise
2 tbls Capers, chopped
1 tbls Lemon Juice
Method
To make the caper mayonnaise, combine the lemon juice, capers & mayonnaise in a small bowl, stir gently until well mixed.
Remove the skin (optional) from the mulloway fillets with a sharp knife and cut into long strips of even weight to ensure consistent cooking.
For the hand cut chips, pre heat the deep fryer or a pot with vegetable oil to 165℃ (if using a pot to deep fry, use a candy thermometer to check the oil temperature) Leaving the skins on, cut the potatoes into wedges, lower into the oil and cook until tender. Remove from the oil & set aside.
Prepare the Beer Batter by sifting the self raising , plain flour and sea salt into a bowl, gently mix in the beer with a fork making sure not to overwork the batter.
Coat each piece of fish in the plain flour (this gives the batter something to stick to) Dip each piece of fish into the batter and place into the oil which has been preheated to 190℃. Cook the fish in batches to maintain the oil temperature, cook until golden brown then drain on paper towel, keep warm. Return the chips to the fryer and cook until golden brown, sprinkle with sea salt.
Serve with the caper mayonnaise & lemon wedges.
Cook’s Tip
Make sure the Beer is cold when making the batter, it will make a crispier batter!