Food Service
Beer Battered Flathead Fillets with Sweet Potato Chips
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Beer Battered Flathead Fillets
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Beer battered flathead fillets with sweet potato chips is a great way to serve ‘Fish n’ Chips’
The secret to crispy sweet potato chips is to let them soak in an ice bath with corn starch then refrigerate for 30-60 minutes.
You can scale the preparation of the chips in bulk and fry to serve.
This is a great addition to lunch menus and perfect for pubs and takeaway shops.
INGREDIENTS
- Pacific West Beer Battered Flathead
- 800 gms sweet potatoes, peeled
- Vegetable oil, for frying
- 1/3 cup cornstarch
- 1/2 cup water, cold
- 1tsp garlic powder
- 1teaspoon paprika
- 2 tsp flaky sea salt
INSTRUCTIONS
For the sweet potato chips
Peel the potato and cut into strips.
In a bowl, create an ice bath. Add the cut chips then add the corn starch. Let the chips soak for 5 minutes. Remove the chips, sprinkle with salt, paprika, garlic powder and pepper. Place in a bag, seal and refrigerate for 30-60 minutes. Fry at 180 C for 3-4 minutes.
Remove, let the chips rest on paper towels or a wire rack for a few minutes and serve. Fry in vegetable oil at 180C 3-4 minutes. Let the rest on a wire rack or paper towel for a few minutes. Serve with the beer battered flathead fillets.
For the beer battered flathead fillets
Deep fry 180C 4-5 minutes.
