Chilean Sea Bass Fish & Chips
- 1 portion (6 oz) Prime Fish Chilean Sea Bass, thawed
- salt & pepper, to taste
- vegetable or peanut oil for shallow frying
- 1 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 12 oz beer
- 2 cups all-purpose flour
- 1 tsp cayenne pepper, or to taste
- 1 tsp garlic powder
- Pat both sides of the Prime Fish Chilean sea bass fillet dry with kitchen paper. Slice the fish into ½-inch thick strips. Season with salt and pepper.
- To prepare the batter: add the flour, salt and baking powder to a large bowl, and whisk to combine. Add the beer and whisk until you have a smooth batter.
- To prepare the flour coating: in a bowl whisk together the flour, cayenne pepper and garlic powder.
- Add oil to about a ½-inch deep to a deep-sided pan. Heat the oil on medium-high heat to 350-375° F. If you do not have a thermometer, test the oil by dropping a breadcrumb into the oil. If it sizzles and turns brown, the oil is ready.
- Dip each piece of fish into the flour mixture and coat well. Shake off any excess flour and set aside. Repeat with the remaining fish pieces.
- Dip a piece of floured fish into the batter and coat well. Carefully place into the hot oil. Repeat with the remaining fish pieces. When placing the fish into the oil, lay it away from yourself so that you do not accidentally splash yourself with hot oil.
- Fry the fish for about 5-6 minutes until crisp and golden brown, turning occasionally.
- Serve with deep-fried or oven baked potato chips.