Brown ale fish and chips with side of mixed veg

In Australia the primary fish and chips is called flake locally, which is actually shark. The shark tends to be smaller species of shark. I find gummy shark is most common, but when available saw shark is great. There are also many other sharks cooked up, but I haven’t had them!

Anyway, more often than not I find that beer battered fish is oily. Don’t get me wrong, I have had great beer battered fish (i.e. fish dipped in a wet better made from beer and flour). But I actually prefer a dry batter over a marinated fish.  So I marinated the fish in a sweet and rich brown ale for about 1 h before breading. The breading mix was 2 cups white flour, 1 cup corn meal, 3 Tb salt, 1 Tb black pepper, 1 Tb cumin. After marinating the fish, toss in the flour/corn mixture. Then deep fry for 3-4 minutes, or until lightly browned.

For the chips, I read about a quick trick to essentially twice cook the potatoes, increasing the crispiness. I cut the potatoes in long strips, about 2-3 mm (3/4-1 inch) thick. I dried them by rolling them in a towel, then dropped them in hot oil for about 4-5 minutes. Take the chips out and using a large sieve, quickly rinse the potatoes in cold water for no longer than 5 seconds. Then put the chips back into the oil, and cook until crispy and slightly browned, about 7-10 minutes.

For the veg, it was a basic “throw it all in” stir fry. Red cabbage, corn, flat bean, broccoli, and of course onion and garlic, black pepper, oregano, beer, and salt.

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