4 large coliban potatoes
1 cup aioli
½ red onion, finely diced
¼ bunch dill, finely chopped
Juice of 1 lemon
600 g white fish fillets (such as blue-eye trevalla, snapper, dhufish, flake, gummy shark or rock cod)
2 litres vegetable oil to deep fry
2 cups sparkling wine, chilled
2 tsp fine salt
1 cup ice cubes
1½ cups plain flour
1 cup rice flour
1 tbsp malt vinegar
½ cup cornichons to serve
1 cup pickled onions to serve
- Cut potatoes into 1cm-wide batons, then put in a steamer over a saucepan of simmering water and steam for 12-15 minutes or until tender. Spread out on an oven tray in a single layer to cool and dry.
- Meanwhile, combine aioli, onion, dill and lemon juice in a serving bowl, then set aside. Slice fish into 4cm-wide strips and pat dry with paper towel.
- Pour oil into a large, wide heavy-based saucepan until oil comes 6cm up side of pan. Put over a high heat until 180°C on a cook’s thermometer. Fry potato, in 2 batches, for 4 minutes or until golden. Drain on paper towel and keep warm.
- Pour sparkling wine, salt and ice into a large bowl. Add plain flour, ¼ cup at a time, mixing in gently after each addition, until a loose batter forms. Dust fish pieces in rice flour, then dip into batter. Drain off excess, then fry in the hot vegetable oil, in 3 batches, for 4 minutes or until just cooked through and crisp. Drain on a plate lined with paper towel.
- Pour malt vinegar into a misting spray bottle and spray over battered fish. Divide fish and chips among serving plates and serve with cornichons, pickled onions and aioli sauce.