Fish & Kumara Chips with Caper & Lemon Mayonnaise
1 cup flour
1/2 teaspoon salt
3/4-1 cup soda water
2 each: golden kumara, orange kumara
1 cup mayonnaise
2 teaspoons capers, roughly chopped
1 teaspoon lemon zest
2 tablespoons lemon juice
sea salt and freshly ground black pepper
1 litre (approx) plain oil for frying
4 fillets white-fleshed fish
Combine the flour and salt in a medium bowl and whisk in enough soda water to make a light liquid batter.
Cut the kumara into even-sized, medium-cut wedges or chips.
Combine the mayonnaise, capers, lemon zest and juice. Season the mayonnaise to taste and chill until ready to serve.
Heat the oil in a large, heavy-based saucepan or skillet. Fry the kumara wedges or chips in batches in the oil over a medium-low heat for 3-4 minutes until they are softened and just colouring. Drain the kumara chips on paper towels.
Pat the fish fillets dry on paper towels and dip them in the batter. Shake off any excess batter. Reheat the oil in a pan until it is medium-hot and carefully lower the fillets into the oil. Cook the fillets for 3-4 minutes, turning them until they are golden and puffed.
Drain the fillets on paper towels and keep them warm.
Recook the kumara chips in medium-hot oil for 1-2 minutes until they are golden and crispy. Serve them with the caper and lemon mayonnaise.
Serves 4.
TIPFrying the kumara wedges twice results in extra-crispy chips.
1/2 teaspoon salt
3/4-1 cup soda water
2 each: golden kumara, orange kumara
1 cup mayonnaise
2 teaspoons capers, roughly chopped
1 teaspoon lemon zest
2 tablespoons lemon juice
sea salt and freshly ground black pepper
1 litre (approx) plain oil for frying
4 fillets white-fleshed fish
Combine the flour and salt in a medium bowl and whisk in enough soda water to make a light liquid batter.
Cut the kumara into even-sized, medium-cut wedges or chips.
Combine the mayonnaise, capers, lemon zest and juice. Season the mayonnaise to taste and chill until ready to serve.
Heat the oil in a large, heavy-based saucepan or skillet. Fry the kumara wedges or chips in batches in the oil over a medium-low heat for 3-4 minutes until they are softened and just colouring. Drain the kumara chips on paper towels.
Pat the fish fillets dry on paper towels and dip them in the batter. Shake off any excess batter. Reheat the oil in a pan until it is medium-hot and carefully lower the fillets into the oil. Cook the fillets for 3-4 minutes, turning them until they are golden and puffed.
Drain the fillets on paper towels and keep them warm.
Recook the kumara chips in medium-hot oil for 1-2 minutes until they are golden and crispy. Serve them with the caper and lemon mayonnaise.
Serves 4.
TIPFrying the kumara wedges twice results in extra-crispy chips.
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