Recipe

Beer battered john dory fillets with kumara chips

Take fish 'n chips upmarket with our beer battered john dory and sweet potato chips version. Any other firm white fish will do if you prefer. Finish the dish with slices of tangy, fresh lime.

Feb 28, 2011 1:00pm
  • 50 mins cooking
  • Serves 4
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Ingredients

Beer batter
  • 1 cup (150g) plain flour
  • 1 teaspoon sweet paprika
  • 1 1/4 cup (310ml) beer
John dory fillets with kumara chips
  • 4 x 240g john dory fillets, skinned
  • 1/2 cup (75g) sesame seeds
  • 1/4 cup (35g) plain flour
  • 1/4 cup (60ml) vegetable oil
  • 1 kumara (500g), cut into 5mm slices
  • 1 lime, cut into wedges

Method

Beer battered john dory fillets with kumara chips
  • 1
    Place ingredients for beer batter in medium bowl; whisk until smooth.
  • 2
    Cut each fish fillet into three pieces. Combine seeds and flour in shallow medium bowl; coat fish in mixture.
  • 3
    Heat oil in large deep frying pan; cook fish, in batches, until browned both sides and cooked through. Cover to keep warm.
  • 4
    Meanwhile, heat extra oil in wok or large frying pan. Dip kumara slices in batter, draining away excess. Deep-fry kumara, in batches, until crisp and tender; drain on absorbent paper.
  • 5
    Serve kumara topped with fish and lime wedges.

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