Seafood Dishes - Australian Fish and Chips

Australian Fish and Chips.

Whether wrapped in paper or served on a china plate, this is classic comfort food.

Ingredients

Serves: 4

• FOR THE BATTER
• 2 cups self-raising flour
• Pinch of salt
• 1/2 cup beer
• 1 cup cold water
• 
  FOR THE FISH & CHIPS
• 5 medium potatoes, peeled and washed
• Vegetable oil, for deep-frying
• 4 large or 6 small fillets of flathead, bream or other white fish
• 2 tablespoons flour, seasoned with salt and pepper
• Salt and lemon wedges, to garnish

Preparation method

Prep: 40 minutes | Cook: 35 minutes

To make the batter, whisk the self-raising flour, salt, beer and water together until smooth. (This can be also be done in a food processor; transfer the mixture to a large bowl for dipping.) Cover and stand for at least 30 minutes, or up to 2 hours.

Meanwhile, cut the potatoes into chips about 5 mm thick. Put them in cold water for 5 minutes to remove the excess starch, then drain well and pat dry on a clean tea towel.

Half-fill a deep-fryer or large, deep saucepan with oil and heat to 195°C. Blanch the chips, in two batches, in the hot oil for 4–5 minutes, or until very pale golden. Remove from the oil, drain well on paper towels and set aside.

Allow the temperature of the oil to drop to 175°C. Coat the fish lightly in seasoned flour. Stir the batter vigorously and, using tongs, dip two fillets of fish into it. Lift out the fillets and allow the excess batter to drip back into the bowl.

Carefully lower the fillets into the hot oil, submerging them with the tongs, and cook, turning once, for 4–5 minutes, or until crisp and golden. Using a large wire skimmer or slotted spoon, lift the fillets out of the pan and drain on paper towels. Keep warm while dipping and frying the remaining fillets.

Increase the oil temperature to 200°C and fry the chips for 2–3 minutes more, or until crisp and golden. Drain well on paper towels and season with salt. Arrange the fish and chips on heated plates and garnish with the lemon wedges. Pass some full-flavoured vinegar separately.


 
 
T-Fal ActiFry Low Fat Multi-Cooker And Health Fryer - FZ7000002



 Cuisinart Compact Deep Fryer

Vegetable Dishes - Roasted Asparagus

Roasted Asparagus


Asparagus and shallots roasted with a little olive oil and red wine vinegar. Delightfully simple and delicious

Ingredients

Serves: 4

• 2 bunches asparagus, trimmed
• 4 medium shallots, thinly sliced
• 4 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• salt and freshly ground black pepper to taste 
  

  Preparation method

  Prep: 5 minutes | Cook: 20 minutes
  1.

  Preheat the oven to 200 C.

  2.

  Place the asparagus and shallots in a large bowl, and pour the olive oil and 2 tablespoons of the vinegar over. Season with salt and pepper and toss to coat evenly. Spread the asparagus out in a single layer on a baking tray.

  3.

  Roast for 20 minutes or until tender and bright green. Shake the tray about half way through to roll the spears over so they cook evenly. Remove from the oven and drizzle the remaining vinegar over the asparagus. Toss lightly to coat, and serve immediately.
  
   
  
  CHEFS Essentials 3-Piece Asparagus Steamer - CHEFS Essentials