Fish and Chips

Instructions

1. 1 Soak potato and kumara chips in cold water for thirty minutes to remove excess starch. Drain and pat completely dry.
2. 2 Heat oil to 160C and par-fry chips for five minutes until cooked through but not browned. Drain and set aside on a wire rack.
3. 3 Make batter by whisking flour, baking powder, salt, and cold beer until smooth. The batter should be the consistency of thick cream.
4. 4 Increase oil temperature to 190C. Dip fish fillets in batter, letting excess drip off, and fry for five minutes until golden and crisp.
5. 5 Return par-fried chips to the hot oil and fry at 190C for three minutes until golden and crunchy. Drain on paper towels and salt immediately.
6. 6 Serve fish on a bed of chips with lemon wedges, tartare sauce, and malt vinegar. Wrap in paper for the authentic Kiwi takeaway experience.