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Tempura Fish with Oven Chips

  • 8 new potatoes (unpeeled)
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • vegetable oil
  • 375ml beer
  • 2 tempura cups flour
  • 4 flathead fillets (about 150g each)
  • tartar sauce

Preheat oven to 220C and place a non-stick tray in oven to heat. Cut 8 new potatoes (unpeeled) into 1cm strips. Toss with 1 tbsp olive oil and 1 tsp sea salt. Spread on tray and bake for 30 minutes or until cooked and golden.

Heat a large pan one-third full of vegetable oil over medium heat until a cube of bread dropped in the oil browns in 15 seconds. Combine 375ml beer (such as Sapporo, chilled) and 2 cups tempura flour (from the Asian section at supermarkets). Stir with chopsticks, leaving the mixture a bit lumpy.

Dip 4 flathead fillets (about 150g each) in batter, shaking off excess, and deep-fry for 3-4 minutes or until fish is cooked. Serve with chips and tartar sauce.

Thanks to TheAge

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