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How to make Crispy fish and chips with radish and coleslaw

Yield = 4
Prep time: 0:40
Cook time: 0:40
Total time: 1:20

Ingredients

  • 750g potatoes, peeled
  • 1 1/2 tablespoons olive oil
  • Sea salt & pepper
  • 450g cabbage, shredded
  • 2 carrots, peeled and julienned
  • 6 red radishes, sliced
  • 100g snow peas, shredded
  • 50ml extra virgin olive oil
  • 50ml red wine vinegar
  • 1 1/4 cups (185g) plain flour
  • 1 cup (250ml) beer
  • 500g ice, crushed
  • Vegetable oil
  • 6 x(200g) skinless snapper fillets

Method

  • Step 1 Preheat oven to 200°C. Cut potatoes into 1cm wide chips. Dry on paper towel. Place on a baking paper-lined tray, drizzle with oil, and season. Bake in oven for 40 mins, turning occasionally until golden.
  • Step 2 Meanwhile, combine vegetables. Whisk together olive oil and vinegar and toss through coleslaw.
  • Step 3 Combine flour, beer and ice in a bowl. Using a slotted spoon stir until batter is thick and lumpy. Refrigerate until ice has half melted.
  • Step 4 Pour oil into wok to 1/ 3 full. Heat oil. Dip fish in batter, drain off excess. Lower fish into oil, in batches, and cook for 2 mins each side or until golden brown and crisp. Drain on paper towel. Serve with oven chips, coleslaw and lemon wedges.