Make sure the fish fillets aren’t too thick so the fish is cooked by the time the batter is crisp and golden.
Serves 4
Chilling: 1 hour
Preparation: 15 min
Cooking: 20 min
SWEET POTATO CHIPS
2 sweet potatoes, peeled
10 ml (2 t) chilli powder
2 ml (½ t) cayenne pepper
2 ml (½ t) ground cumin
salt and pepper
FISH
500 ml (2 c) flour
15 ml (1 T) baking powder
salt and pepper
45 ml (3 T) Dijon mustard
1 can (440 ml) milk stout beer
4 hake fillets
TO COOK
oil for deep-frying
1 Sweet potato chips: Using a vegetable peeler or knife, cut the sweet potatoes into thin slices. Put into a bowl of cold water and chill for 1 hour.
2 Meanwhile, combine the chilli powder, cayenne pepper, cumin, salt and pepper and set aside.
3 Fish: In a large bowl mix the flour, baking powder, salt, pepper and Dijon mustard. Add the beer, whisking until the batter is smooth. Chill in the fridge for 30 minutes.
4 To cook: Heat oil for deep-frying in a large pot (see tip).
5 Drain the sweet potatoes and pat dry with paper towels. Dip in the chilli powder mixture and fry in the hot oil in batches for 3 minutes or until golden. 6 Dip the fish fillets into the batter and allow the excess to run off. Gently slip the fish into the hot oil. Allow to cook for 5 minutes, turn and cook for another 5 minutes. Drain on paper towels. Tip: Make sure the pot is big enough for the fish fillets to fit wellor they will curl up.
