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Home Food & Recipes

Best fish and chips

Prepare to get rave reviews for this old favourite
Andre Martin
4
10M
35M
45M

Ingredients

Method

1.

Use a mortar and pestle to grind thyme, rosemary and rock salt until very fine. Set aside. Thinly slice potato using a mandolin. Pour oil
into a large saucepan until 8cm deep and heat to 180°C. Cook potato chips, in 2 batches, for 8-10 minutes or until golden and crisp. Set aside to drain on paper towel.

2.

Pour mineral water into a large bowl. Add ice cubes and plain flour, then whisk until just combined, leaving a few small lumps. Toss fish pieces in rice flour, then dip in batter, shaking off excess. Deep-fry, in 2 batches, for 5-6 minutes or until crisp and light golden. Set aside to drain on paper towel, then season with salt and pepper.

3.

Season chips with a little of the herb mixture. Serve with fish, aioli, remaining herb mixture and lemon wedges.

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