- 1. Preheat the oven to 210 C. Place the chips onto a flat tray and bake as directed.
- 2. Sift flour into a bowl, add beer and 1 cup iced water, whisk until smooth. Heat a deep fryer or a very deep pot with 10cm clean vegetable oil to 180 C. If using a pot ensure the top of the oil is at least 10-15cm below the rim.
- 3. When oil is at temperature, work in batches and dip fish and seafood into batter and submerge into oil. Hold prawns by tail and dip into batter, leaving tails exposed. Use tongs to turn seafood occasionally and cook until golden and crispy.
- 4. Reduce oven to 100 C. Place seafood on a rack and keep warm. Serve with chips, salad and Tangy Tartare Sauce.
Tangy Tartare Sauce Place a 250g tub light sour cream into a bowl, add 1/3 cup each finely chopped dill and parsley, grated rind and juice of a lemon, 2 tablespoons roughly chopped capers, and 2 chopped small dill pickles. Adjust the seasoning to taste with lemon and salt.
Source: that's life! TEST KITCHEN (39)
Photo: RICHARD WHITBREAD
