Fish and Chips by Chef Adam Gaunt- Evens

INGREDIENTS

4 Barramundi fillets
4 medium Potatoes
Vegetable or Sunflower oil for frying

Cold Beer or Soda water
Self raising flour
Salt

METHOD

1. Peel potatoes and cut in to chips
2. Heat oil to 160 degrees and cook chips for 6-8 minutes until tender. Remove and drain
3. Heat oil to 190 degrees
4. Mix self raising flour and beer or soda water until consistency of thick double cream. Do not over whisk
5. Season barramundi with salt, dust with flour then pass through the batter. Drain of excess batter and add to the hot oil
6. Deep fry until golden and cooked through. Drain well. Season with salt, malt vinegar or lemon juice
7. Fry chips at 190 degrees until crispy, drain and season with salt.
8. Serve fish and chips with lemon, tartare sauce or mushy peas