Deep fried Knifejaw with hand cut chips and green salad
Sieve flour and salt into a medium size mixing bowl and make a well in the centre.
Gradually whisk in the beer. Allow to stand while you make the chips.
Cut potatoes into chips 1cm wide. Heat rice bran oil in a deep saucepan or deep fryer* to 180C. Pat chips completely dry with paper towel. Gently place in oil and cook until soft, approximately 10 minutes.
Using a large wire spoon or a deep fryer basket remove chips from oil and drain on paper towel. Place on a baking tray and sit in a warm oven until serving.
Whilst chips are cooking arrange salad ingredients and dress with olive oil and lemon juice.
Just before serving fully submerge each fillet of knifejaw in the batter, allow excess batter to drip off fillet before lowering into oil preheated to 180 degrees. If using a deep fryer lower the basket before placing fish in oil to stop the batter from sticking to the basket.
Each fillet will take 4-5 minutes to cook. Remove when the batter is crisp and golden. Drain on paper towel and repeat with remaining fillets.
Sprinkle with salt, and serve with chips, salad and wedges of lemon.
*If using a deep fryer fill with oil to the level indicated on the appliance.