A Perfect Pantry

Ingredients

• 2 cups plain flour
• 2 x 59g free range eggs
• 375ml beer
• 3 - 4 litres vegetable oil for deep frying
• 4 large potatoes peeled
• 8 piece tuna (170g each)

Directions

1. 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.
2. Fill deep fryer with oil and preheat deep fryer to 130°C.
3. Cut the potatoes into batons and place onto paper towel and pat dry. Place into the deep fryer basket and lower into the oil and cook for 6 minutes, shaking gently twice throughout cooking period. Raise basket from the oil and allow to drain on the draining rack.
4. Preheat deeep fryer to 190°C and place basket back into the deep fryer and cook for a further 4 minutes. Remove and place into a paper towel lined bowl. Lightly salt.
5. 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. Allow to drain on paper towel.
6. Serve with chips and lemon wedges.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Stainless 3L Deep Fryer
• Stainless 4L Deep Fryer