Best fish 'n' chips
4-6 large agria potatoes
Rice bran oil
600g white fish fillets
2 cups flour, sifted
1 tsp sea salt
1 tbsp whole grain mustard
330ml bottle lager
1. Preheat oven to 180¡C. Peel potatoes (or just scrub) and cut into 2cm-thick sticks. Dry well with a clean tea towel or paper towels.
2. Pour enough oil into a large, deep saucepan to deep-fry but take care that it won’t boil over, Heat oil until a small piece of bread instantly sizzles and changes colour when added.
3. Cook chips in batches until golden, drain well, then place on a single layer on a baking tray and transfer to the oven.
4. Trim fish fillets into single pieces. Dust fillets with flour.
5. Place flour and salt in a bowl and make a well in the centre. Add mustard and enough lager to make a thick batter. You will end up with a small amount of beer left over in the bottle.
6. Dip fish into batter and deep-fry in batches until fillets turn golden and float to the surface. Drain on paper towels.
7. Serve fish and chips with lemon wedges and salt.
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