Beer Battered Barramundi w/ Twice Cooked Chips

INGREDIENTS

• Pacific West Beer Battered Salt Water Barramundi Fillets
• 1 tsp finely chopped dill
• 1.2 kg sebago potatoes
• 1½ tbsp finely chopped flat-leaf parsley
• 2 anchovy fillets, finely chopped
• 2 small golden shallots, finely chopped
• 200 gm quality mayonnaise
• 30gm baby capers in vinegar, drained, finely chopped
• 60 gm cornichons, finely chopped
• lemon juice
• maldon sea salt

INSTRUCTIONS

For tartare sauce

Combine ingredients in a bowl and season to taste with freshly ground black pepper and lemon juice. Refrigerate for 1 hour for flavours to develop.

For the twice cooked chips

1.2 kg sebago potatoes, peeled, cut into 1cm-thick chips, soaked overnight in cold water, then drained. In the deep fryer bring the sunflower oil to 130C. It’s important to use a cooking thermometer and check the temperature regularly. Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not coloured. Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.) When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the fryer and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Tip into a serving dish and sprinkle with salt to serve.

For the beer battered salt water barramundi fillets

Deep fry 180C 5-6 minutes