- Prep Time: 10 minutes
- Cook Time: 4-5 minutes
Best Fish n' Chips
With lockdown restrictions easing soon, now is the time to consider labour light, fast to serve great meals. A premium 'Fish n' Chips' is an obvious choice! This recipe will set your venue head and shoulders above local competition. Quality beer battered flathead fillets, double cooked chips and pea mayonnaise, our fish n' chips is sure to keep patrons returning for more. Make the pea mayonnaise prior to service. The double cooked chips can be finished in 5 minutes, and our beer battered flathead fillets deep fried in similar time. We use Pacific West's beer battered flathead fillets. They are skinless flathead fillets in a traditional beer batter. This dish can be completed and served in under 10 minutes - ideal for larger cafes, pubs and hotels.
- Pacific West Beer Battered Flathead Fillets
- 300 gm frozen peas, defrosted - pea mayo
- 1 garlic clove, finely chopped - pea mayo
- 2 spring onions, thinly sliced - pea mayo
- Finely grated rind and juice of ½ lemon - pea mayo
- 100 gm mayonnaise - pea mayo
- 1.2 kg sebago potatoes - chips
- sea salt flakes - chips
Fish n' chips
For minty pea mayo
Boil peas and blanch. Pulse peas, garlic, spring onion and rind in a food processor until chopped, transfer to a bowl, stir in mayonnaise and season to taste. Just before serving, stir in lemon juice.
Twice cooked chips
1.2 kg sebago potatoes, peeled, cut into 1cm-thick chips, soaked overnight in cold water, then drained. In the deep fryer bring the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not coloured. Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.) When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the fryer and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper.
For the beer battered flathead fillets
Deep Fry 180C 4-5 minutes
In our recipe we use Pacific West’s Beer Battered Flathead Fillets. Pacific West have a range of premium coated fish fillets that are ideal for serving customers the best fish n’ chips on the planet! Here are just a few options available. To see the full range available for foodservice professionals visit https://pacificwest.com.au/foodservice/
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