Two Oceans' ultimate fish and chips with cheat's aioli
Oct 11th 2012, 11:20
Two Oceans asked well-known food fundi, Justine Drake to re-interpret a favourite classic to celebrate the new season. Her take on the fall-back favourite of fish and chips, raises the dish into a whole new and altogether delicious league. Her secret? Double-fry the chips to get the crispiest results.
Quick and simple to make at home, it’s a dish that’s hard to resist and made even more scrumptious when served with a lightly chilled Two Oceans Sauvignon Blanc. The wine’s refreshing, zesty tang with a lovely fruity lift, makes it an ideal accompaniment. Two Oceans Sauvignon Blanc is sold nationally and retails for around R35 a bottle.
Vegetable oil for frying
8 potatoes, peeled and cut into thick chips
Pinch of salt and milled pepper
1,5 cups (375ml) cake flour, plus extra for dusting
1 tsp (5ml) salt
1 tsp (5ml) baking powder
2 tsp (10ml) sugar
340ml ice cold soda water
4 medium firm white fish fillets (about 200g each) such as farmed kob, santer, hake or panga
Lemon wedges for serving
Heat 4cm of oil in a saucepan and fry chips in batches for 5 minutes each. If you have an oil thermometer or chip fryer, the oil should be at least 190°C.
Remove and drain.
When ready to serve, refry chips until crispy, drain on kitchen paper, season and serve piping hot.
BATTER AND FISH
Mix batter ingredients together until they are just combining. A few lumps make the batter lighter and crispier. To keep it cold, return batter to the fridge between frying batches of fish.
Season fish and dust with flour. Dip fish fillets into batter.
Shake off excess batter and deep-fry the fish in hot oil for 5 to 6 minutes or until golden and cooked through.
Drain on kitchen paper.
Simply flavour good quality mayonnaise with fresh crushed garlic and a splash of lemon juice.
Serve fish and chips with lemon wedges and a dollop of cheat’s aioli.
TO DRINK: Two Oceans Sauvignon BlancClick here for more information on Two Oceans Wines
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