|oil — for deep-frying|
|McCain Slap Chips|
|1/2 cup||cake flour|
|1 - 1 1/2 cup||soda water|
|1/2 tsp||black pepper|
|1 kg||firm white fish fillets|
|1 1/2 cup||McCain Peas|
|fresh mint leaves — to taste|
|1||lemon — zested|
|black pepper — to taste|
For the minty pea mayo:
Cook the McCain Peas from frozen until just soft.
Blitz the McCain Peas, water, mint, lemon zest and mayo together. Season with salt and pepper. Set aside.
Prep the batter:
Combine the flours with salt and black pepper in a large mixing bowl. Transfer half to a shallow dish suitable for coating the fish.
Whisk the soda water into the flour in the mixing bowl until smooth. Coat the fish first in the flour mixture and set aside.
To fry the slap chips:
Add oil to a deep pan suitable for deep-frying and heat to 145°C.
Add the frozen McCain Slap Chips to the oil and fry for 5 – 5½ minutes until light golden in colour.
Place the fried chips in a serving dish and cover with lid. Season with salt and allow to steam for 2 minutes.
To fry the fish:
Coat each fillet of fish in the batter and carefully lower the fish into the hot oil (about 180°C), one to two pieces at a time and allow to fry for 7-10 minutes or until the fish is golden and crisp.
Remove from the oil, drain on kitchen paper then serve with the McCain Slap Chips, minty pea mayo, a fresh lemon wedge and crispy herb salad.