Battered Flathead Tails

Serves 4

• 8 flathead tails
• 1 ¼ cups plain flour
• Salt
• 1-1  ½ cups cold soda water
• Ice blocks in large bowl
• 4 potatoes (Mayan gold or Desiree)
• 2 cups (approx) Double strength Vinegar
• Sunflower Oil (or vegetable) for frying

1. Using a ¼ cup of plain flour,coat the flathead tails and set aside.
2. Peel and cut your potatoes into chips (approx 2cm thick). Place into a saucepan and cover with the vinegar. Parboil for 10 min or until the chips are soft when pricked with a knife. Remove from heat when done, spread out in a single layer and allow to cool completely.
3. To mix the batter, you will do this using an ice bath. Using an extra-large bowl, layer the base with ice blocks, then place a large bowl on top so that the base is touching the ice. Ideally a stainless bowl will work best. Gently mix the batter by adding 1 cup plain flour with 1 cup of soda water. If the mix is too thick, add a little extra soda. Season with salt. Do not over mix the batter or you will lose the bubbles which create the light and crisp finish.
4. In a deep saucepan or wok, heat your oil (medium-high). Once oil is hot, dip the flathead into the batter and gently place into oil. Leave for 3 minutes before turning. Fish is done once batter has turned golden.
5. Once the fish is cooked, turndown the heat a little and add the chips, these will take 8-10 minutes to cook through and crisp up.
6. Sprinkle your fish and chips with salt and serve with a wedge of lemon and tartare!