Aquna Fish & Chips - Aquna

Ingredients

• Peel and cut potatoes into chips size (roughly 1cm x 1cm x 8cm).
• Rinse under cold running water until water runs clear (to remove starch).
• Place chips in a medium pot covered with cold salted water. Bring to a simmer over a medium heat then cook for 15 – 20 minutes or just tender enough to easily pierce with a fork.
• Carefully place chips onto a drying rack and place uncovered in the fridge (near the fan) to dry out for at least 2 hours.
• Heat approximately 12cm of vegetable oil in a large heavy-based pot to 180°C over medium-high heat².
• While the chips are cooking, pat the fish fillets dry using paper towels. Cut each fillet into 4 equal pieces (approximately 5 cm pieces). Season generously with salt.
• Place ¼ cup rice flour in a shallow bowl or plate. Set aside.
• Lightly dust the fish fillets by rolling each piece in the shallow bowl of rice flour then gently shaking off any excess.
• Serve fish immediately with chips and lemon wedges.