Beer Battered Redfish with Homemade Chips and Beerenberg Tartare

Preheat the oven to 190°C. Cut the potatoes into long fingers, approximately 1cm thick. Rinse under cold water and pat day with a tea towel. Place the potatoes onto a large baking tray and add the butter and a generous pinch of salt. Mix to combine, before spreading the potatoes into a single layer, and placing in the oven. Cook for 45-50 minutes, tossing the potatoes occasionally, until very golden.

In the meantime, cut the bight redfish fillets into 4-6 even-sized pieces. On a large plate add ¼ cup of the flour, and a big pinch of salt and pepper. Mix to combine, before tossing the redfish in the seasoned flour.

In a medium sized bowl, add the beer and soda water. Slowly rain the remaining flour into the beer, while stirring constantly with a whisk.

Place a medium saucepan (approximately 18cm diameter) onto the stovetop, and half fill with cooking oil. Turn the heat to medium, and heat for a few minutes. To test if the oil is ready for frying, add a few drops of beer batter to the oil. The batter should float and gently bubble. If there isn’t any bubbling, the oil is too cold. Once the oil is ready, dip the floured redfish into the batter, and carefully place into the oil. Cook two pieces at a time, for 2-3 minutes each, turning the redfish halfway through cooking. Remove the redfish from the oil and place onto paper towel to drain.

To serve, place the chips onto serving plates, top with the beer battered redfish and a side of lemon wedges and Beerenberg tartare sauce.

(Dietary specifications: For gluten free option use gluten free self raising flour and soda water. For lactose free option use lactose free butter)