Sort ingredients
tom1989
QR Code
Listen
Pdf
Cook potato in a saucepan of simmering salted water over medium heat until just tender (6-8 minutes; do not overcook), drain and transfer to an oven tray lined with absorbent paper. Set aside to cool, then refrigerate to dry (4-5 hours).
Meanwhile, for malt-vinegar salt, preheat oven to 180C. Stir vinegar and salt in a bowl to combine, spread on an oven tray lined with baking paper and cook until vinegar has evaporated (10-12 minutes). Set aside to cool.
Place flour in a large bowl, make a well, gradually whisk in beer until combined, then whisk in yolk, season to taste, and set aside to rest (30 minutes). Whisk eggwhite and a pinch of salt in a separate bowl until soft peaks form, fold into flour mixture (take care not to over-mix it) and set aside.
Preheat oil in a deep-fryer or deep saucepan to 180C. Deep-fry potato in batches until golden and crisp (5-6 minutes; be careful, hot oil will spit). Transfer to an oven tray lined with absorbent paper, scatter with malt-vinegar salt, set aside and keep warm.
Dust fish in flour, dip in batter, shaking to remove excess, and deep-fry in batches, turning occasionally, until golden and just cooked through (5-6 minutes; be careful, hot oil will spit). Drain on absorbent paper, season with malt-vinegar salt and serve hot with chips, lemon wedges and tartare sauce.