Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Crispy battered fish, twice cooked wedge chips Food Crispy battered fish, twice cooked wedge chips Preparation time 1 hour 45 minutes Cooking time 20 minutes Serves 4 INGREDIENTS 600g fish fillets (Barramundi, fresh water fish or snapper) 500g floury potatoes, washed, skin on and cut into wedges (Pontiacs or regular potatoes) 1 cup good mayonnaise (handmade, S&W or similar) mixed with 1 tbsp lime juice, 1 tbsp minced garlic, ½ tsp sugar Salt and white pepper to taste 1 pinch sugar 1 tbsp rice flour 2 Limes, halved Peanut/vegetable oil for deep frying 1/2 cucumber, finely diced For the Batter 2/3 cup sifted plain flour 2 tbsp rice flour 1 egg white 11/3 cups iced water METHOD Cut the fish into 8 even pieces, pat dry and refrigerate until ready to use. Drop the potato wedges into boiling water for 3 minutes – strain, cool and dry. Refrigerate. Blend the batter ingredients together when you are ready to cook the fish – rest for no longer than 5 minutes. Heat the oil to 180°C and deep fry the potatoes – you may have to do them in batches; drain and keep warm. Dust the pieces of fish in the extra rice flour – dip into the batter (use tongs) and lower into the oil at 180°C. Lift and drain on kitchen paper towelling. Put the wedges into the centre of individual plates, top with two pieces of fish and spoon over some mayo – serve with lime cheeks. Food Preparation time 1 hour 45 minutes Cooking time 20 minutes Serves 4 SHARE You might also like Food Poached chicken salad with lime noodles Food Chicken tajine with preserved lemon, almonds and olives Food Confit chicken with green lentil salad