Funky Oyster BarRECIPES

Set aside 2 tablespoons of flour. In a large, roomy bowl, mix the remaining flour with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper.

Using a fork to whisk continuously, add the beer, wodka and the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for 30 minutes to 1 hour.

Meanwhile, cut the potatoes into a little less than 1/2-inch-thick slices, then slice these into 1/2-inch-wide chips. Place the chips into a colander and rinse under cold running water.

Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.

Drain carefully through a colander, then dry with paper towels. Keep in the fridge covered with paper towels until needed.

Heat the oil to 180 C in a deep-fat fryer or large, deep saucepan. Cook the chips a few handfuls at a time in the oil for about 2 minutes. Do not brown them. Once the chips are slightly cooked, remove them from the oil and drain. Keep to one side.

Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.

Check that the oil temperature is still 180 C . Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.

Once cooked, remove the fillets from the hot oil and drain on paper towels. Sprinkle with salt. Cover with greaseproof paper (parchment paper) and keep hot

Serve immediately with the hot fish accompanied by your favorite condiment