- Prep Time: 15 minutes
- Cook Time: 30 minutes
Beer Battered Flathead and a 'A Thousand Leaves’ Chips with Jalapeño Sauce
Take your fish n' chip offering to new levels by pairing premium beer battered flathead fillets with our 'thousand leaves’ chips with jalapeño sauce. These chips are pressed, baked and then deep-fried until golden for ultimate crunch. Scale the chips - they will refrigerate for a day. Our beer battered flathead fillets with 'thousand leaves' chips is ideal for cafes, bistros clubs and pubs. Always go for premium fish options - We use Pacific West's beer battered flathead - Check out the link for our full range of premium coated fish products. https://pacificwest.com.au/foodservice/
Recipe and image courtesy Olive magazine
Ingredients
- Pacific west Beer Battered Flathead Fillets
- 1.5kg potatoes - Maris Piper, peeled
- 150ml clarified butter
- deep-frying vegetable oil
- to serve coriander leaves
- 90g jalapeño chillies, deseeded and chopped - jalapeño sauce
- 2 cloves garlic, crushed - jalapeño sauce
- 50ml rice vinegar - jalapeño sauce
- 60ml roasted peanut oil - jalapeño sauce
Instructions
For the beer battered flathead fillets
Deep fry 180C 4-5 minutes
For the 'thousand leaves’ chips
Slice the potatoes lengthways into 2mm slices using a mandoline or sharp knife. Brush a 20cm x 20cm tin with a little melted butter and line the base and sides with baking paper. Layer the potato slices, slightly overlapping one another, to cover the base of the tray. Brush liberally with the clarified butter and season generously. Repeat with the remaining potatoes until you have 7 or 8 layers. Heat the oven to 200C/fan 180C/gas 6, cover the tray with foil and bake for 25 minutes or until the potatoes are tender enough to be pierced easily with the point of a knife. Uncover and cool. Cover with clingfilm, put a same-sized tray or a piece of foil-lined cardboard that fits perfectly inside on top and weigh down with several tins. Chill for 3-4 hours. Cut the potatoes into 2cm x 10cm chips and pat dry with kitchen paper. Fill a pan no more than 1/3 full with oil to 180C or until a cube of bread browns in 30 seconds. Fry, in batches, for 2-3 minutes or until golden and crisp. Drain on kitchen paper, season and keep warm in a low oven while you fry the rest. Serve with the jalapeño dip and coriander.
For the jalapeño sauce
Put the chillies, garlic, rice vinegar and a little salt into a blender and whizz until very smooth. Slowly drizzle in the peanut oil with the motor running. Pour through a fine sieve, pushing any solids through with a spoon, and chill
For our beer battered flathead fillets and ‘a thousand leaves’ chips with jalapeño sauce we use Pacific West’s beer battered flathead fillets – a premium skinless flathead fillet in a traditional beer batter. No preservatives. Deep fry 180C 4-5 minutes. Consistency in taste and presentation with every order.
Product Code: 1969 / Product Weight 50g Ave / Portions per Carton: 60 Ave / Carton Size: 3kg
