Ingredients
Fish
Reef fish fillet, skinless (snapper / mahi)180 g
Beer batter (SUB-BEER-BATT)150 g
Flour, for dusting20 g
Side
Steak-cut potato chips180 g
Tartar sauce40 g
Garden salad, dressed60 g
Lemon wedge1
Method
1
Heat fryer to 180°C. Cook chips first, 6 min until golden, drain.
2
Pat fish dry. Dust in flour, dip in beer batter to fully coat.
3
Lower fish into fryer 4–5 min until golden and crisp. Internal temp 60°C.
4
Drain on paper. Season with sea salt while hot.
5
Plate fish on one side, chips on the other, salad in a small bowl. Tartar in a ramekin. Lemon wedge.