Josh Niland Reveals His Recipe for the Perfect Australian Fish and Chips

 

Ingredients:

6.6 pounds (3kg) Sebago potatoes, scrubbed and cut into 1cm-thick chips

Sunflower oil, for deep-frying

3.9 ounces (110g) self-raising flour

7 ounces (200g) rice flour, plus extra for dusting

1 teaspoon baking powder

2 teaspoons runny honey

3/4 cup (180ml) vodka

10.1 fluid ounces (300ml) beer (pale ale works well)

1.3 pounds (600g) skinless pink ling (or substitute with another type of ling), pin-boned and cut into 5cm-thick slices

Pickled gherkins and lemon cheeks, for serving

Yoghurt Tartare:

10.6 ounces (300g) Greek yoghurt

2 eschalots, finely chopped

1/2 cup (90g) cornichons, drained and finely chopped

1/2 cup (100g) baby capers in vinegar, drained

Method:

For the chips, place potatoes in a bowl, cover with cold water, and let them stand for 30 minutes to remove some starch.

Fill a deep-fryer or large saucepan halfway with sunflower oil and heat to 140°C (284°F) using a kitchen thermometer. Drain potatoes and pat them dry thoroughly with a paper towel. In 5 batches, deep-fry potatoes for 9 minutes, turning halfway, until they blister but don't colour, and small bubbles appear on the surface. Remove with a slotted spoon and drain on paper towels, reserving the oil. Transfer potatoes to 2 wire racks set over 2 baking trays and chill for at least 1 hour.

For the yoghurt tartare, mix all ingredients in a bowl and chill until needed.

To make the batter, whisk together flour and baking powder in a large bowl. Combine honey and vodka, whisk it in, then whisk in the beer and let it stand.

Heat the reserved oil to 180°C (356°F) on a kitchen thermometer. Pat dry the chilled potatoes again with a paper towel. In 5 batches, deep-fry potatoes for 3 minutes, turning halfway, until golden and crisp. Remove with a slotted spoon, drain on paper towels, and season with a pinch of fine table salt.

Place extra rice flour in a shallow bowl. Dust the fish lightly in rice flour, then dip it in the batter, shaking off excess. Working with 3 pieces at a time, deep-fry the fish, turning halfway, for 3-4 minutes until golden and cooked through. Remove with a slotted spoon and drain on a paper towel. Serve the fish and chips immediately with a generous amount of yoghurt tartare, pickled gherkins, and lemon cheeks.

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