Beer-battered Barramundi and Chips - Chef Recipe by Guy Turland

Ingredients

1 kg starchy potato (like Sebago)
260 g Tassal fresh barramundi from Cone Bay (two portions)
Sea salt
Cracked pepper
Lemon
Tartar sauce

Beer batter:

120 g self-raising flour, plus more for dusting
1 tsp baking powder
1 medium egg white
Thyme leaves
Lemon rind
160mL (1/2 cup or just under half a bottle) light beer or lager

Method

Chop the potato into squares, then slice into tall, skinny fries (the skinnier the fry, the quicker they will cook). Rinse under water, then roll in a paper towel to dry any excess moisture.

Fill a large pan or deep-fat fryer three-quarters full with oil and heat to 190°C (or until a piece of bread browns in 20 seconds).

For the beer batter, whisk together flour, baking powder, thyme, lemon rind, and beer in a bowl until smooth and combined. Whisk the egg white until stiff peaks form, then fold it into the batter. If the batter is too thick, add some water or more beer.

Prepare the Tassal Fresh Barramundi from Cone Bay by slicing each fillet in half lengthways and drying thoroughly with a paper towel.

Season the fish with salt, then coat with extra flour. Shake off any excess flour and dip into the batter mixture.

Ensure fish is fully coated, then carefully place it into the hot oil. As the barramundi cooks it will float. Allow the first side to cook until golden brown, then flip it over to cook both sides evenly. Cook for a total of 3 to 3.5 minutes. Once cooked, transfer the barramundi to a plate lined with paper towels and season with salt and pepper.

While the fish rests, add the potato to the fryer. After 2 to 3 minutes, or once the fries are browned, remove them from the oil onto a paper towel and season with salt.

Serve the barramundi with the chips, fresh lemon, and tartare sauce.

Credits: Tassal Seafood

Photo Credits: Tassal Seafood