Prep time: 20 minutes
Cooking time: 30 minutes
• 4 large potatoes, such as sebago or coliban
• 1⁄3 cup sunflower oil
• vegetable oil, for deep-frying
• 1 2⁄3 cups self-raising flour
• 1⁄2 teaspoon ground turmeric
• 1 cup Tooheys Darling Pale Ale
• 600g firm white fish fillets, such as flathead or whiting
• tartare sauce, to serve, lemon wedges, to serve
Preheat the oven to 190oC (170°C fan-forced). Peel or scrub the potatoes and cut lengthways into even-sized wedges, about 3cm at the thickest part. Bring a large saucepan of salted water to the boil and par-cook the potatoes for 2 minutes. Drain well and pat dry with paper towels. Place onto a large oven tray (or 2 smaller ones – don’t overcrowd them).
Drizzle wedges with the sunflower oil and season with salt and freshly ground black pepper. Toss to coat, then spread out into a single layer. Cook for 30 minutes or until golden brown and cooked through. Toss and turn the potatoes once or twice during cooking.
Half-fill a large saucepan with oil and heat over medium-high heat. Whisk the flour, turmeric, beer and 3⁄4 cup cold water gently until just smooth. Working in batches, dip fish fillets in the batter and carefully place into the oil.
Cook for about 5 minutes, until the batter is crisp and golden, and the pieces float on the surface. Drain on paper towels. Serve hot with the potato wedges and tartare sauce, with lemon to squeeze over.
From the Tooheys Cooking Handbook RRP $39.99 available now from booksellers and online retailers. Buy it here.
Photography: Steve Brown