5 medium beetroots peeled, cut into 1cm wide batons
1/2 cup olive oil
2 cups plain flour sifted
2 59g free range eggs
375ml beer chilled
10 piece white fish fillets approx 150g each
4 litres vegetable oil or enough to fill your deep fryer
Directions
Preheat a fan forced oven to 180°C.
Place the beetroot batons, oil and 2 tablespoons of rock salt into a bowl and toss until combined. Evenly disperse over 2 baking trays and place into the oven for 1 hour or until golden brown.
Place 1 3/4 cups flour and the eggs into a bowl and whisk to combine. Gently stir in the beer until a smooth consistency is reached. Cover and place into the fridge to stand for 40 minutes. Gently stir.
Preheat your deep fryer to 190°C.
Lightly flour each fish fillet and then dip into the batter and place straight into the deep fryer basket, 2 pieces of fish at a time. Drain on paper towel and serve with beetroot chips, a lime wedge and some spicy baby rocket.
