Method
- Fish
- Preheat your frying oil to about 190 deg C.
- Season your fish fillets with salt and pepper and make sure to dry them with some paper towel.
- Whisk flour, beer and baking powder together until thick, shiny and consistent. It should be thick enough to coat everything.
- Dust your fish fillet with some flour then coat with your batter and deep fry until crispy and golden.
Wedges
- Slice (peeling optional) and slice potato into chips/wedges.
- Parboil the chips in boiling salted water for 4 to 5 minutes, or until softened but retaining their shape and steam and dry.
- Deep fry (when dry) until golden brown, season with some salt berfore serving.
- Tartare
- Chop up shallot, gherkin, capers finely.
- Mix all the dressings into the mayonnaise with a squeeze of lemon and some salt and pepper.
- Notes for Trish
- For the beer, pick a cheap dark ale.. not light gold lager, if unsure, let me know.
- Each station need a frying station (therefore) each station needs about 1litre of frying oil
- Buy premade mayo.. easier for time and everyone.
- Need tomato and chili sauce on standby
Want to cook this with your team?
D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
Plan an event →
