Fish

Fisherman’s basket

Name: Beer-battered fisherman's basket and chicken salt mayo
Yield: 5
Ingredients: 2 large sebago potatoes, peeled, sliced into 1cm rounds; 300g mayonnaise; 1 tsp white vinegar; Vegetable oil, to deep-fry; 400g calamari; 8 green prawns, peeled (tails intact), deveined, butterflied; 400g skinless flathead fillets, halved; Lemon wedges, to serve; 185g plain flour; 150g rice flour; 1 tsp baking powder; 1/4 tsp ground turmeric; 3/4 tsp sweet paprika; 375ml ale; 20.00 ml good-quality chicken stock powder; 1 tsp garlic powder; 1 tsp sweet paprika; 1/2 tsp onion powder; 1/2 tsp celery seeds

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by Georgina Esdaile

Food Editor

Sep 01, 2021

Bring the flavours of your favourite fish & chip shop into your home kitchen with this fun and easy recipe. You'll need a deep-frying thermometer for this recipe.

2 large sebago potatoes, peeled, sliced into 1cm rounds
1 cup (300g) whole egg mayonnaise
1 tsp white vinegar
Vegetable oil, to deep-fry
2 (400g) large calamari tubes, cut into 1cm rounds
8 green prawns, peeled (tails intact), deveined, butterflied
400g skinless flathead fillets, halved
Lemon wedges, to serve

Beer batter

1 1/4 cups (185g) plain flour, plus 1/2 cup (75g) extra, to dust
3/4 cup (150g) rice flour plus 1/2 cup (100g) extra, to dust
1 tsp baking powder
1/4 tsp ground turmeric
3/4 tsp sweet paprika
1 1/2 cups (375ml) cold pale ale beer

Chicken salt

1 tbs chicken stock powder
1 tsp garlic powder
1 tsp sweet paprika
1/2 tsp onion powder
1/2 tsp celery seeds

Method

1.

Place the potato in a large frypan and cover with cold water. Place over high heat and bring to the boil, then reduce heat to medium. Simmer for 6-8 minutes, until potato is just tender and still holding its shape. Remove from the pan and allow to cool completely.
2.

For the chicken salt, combine ingredients in a bowl with 2 tbs salt flakes and 1/2 tsp freshly ground black pepper.
3.

Place 2 tsp chicken salt mixture in a bowl with the mayonnaise and vinegar and mix to combine. Set aside until ready to serve.
4.

For the beer batter, place all ingredients, except the beer, in a bowl with 2 tsp salt flakes. Whisk to combine.
5.

Add beer and gently whisk until just combined. Refrigerate until ready to use.
6.

Place the extra flour and rice flour in a bowl and mix to combine.
7.

Heat the oil in a large heavy-based saucepan to 190°C on a deep-frying thermometer (if you don't have a thermometer, a cube of bread will turn golden in 45 seconds when the oil is hot enough) In batches, dust the seafood and potato in the flour mixture then dip into the beer batter, letting the excess drip off. Carefully add to the oil and fry for 3-4 minutes, until golden brown and cooked through. Drain on paper towel and repeat with the remaining seafood and potato, allowing the oil to return to temperature before adding more.
8.

Season with the remaining chicken salt and serve with mayo and lemon wedges alongside.