Seafood Basket with Beer Battered Fries

Serves 4

Time 40 minutes

Ingredients

4 cups oil (canola, vegetable, grapeseed or peanut)

1½ cups rice flour

½ cup cornflour

1 tsp baking powder

750ml cold beer

4 large potatoes, peeled and cut into 1.5 cm chips

1kg seafood (prawns, white fish, scallops, calamari)

For the Flavourbomb Salt Mix

2 tbsp salt

½ tsp turmeric

½ tsp dried dill

½ tsp smoked paprika

½ tsp garlic powder

½ tsp celery seeds

For the Tartare Sauce

1 cup whole egg mayonnaise

1 tbsp dill, finely chopped

1 tbsp Dijon mustard

1 tbsp pickles, chopped

1 tbsp baby capers, chopped

1 tbsp lemon juice

Lemon wedges to serve

Method

Make the flavourbomb salt by mixing all ingredients together in a bowl. Set aside.

Make the tartare sauce by mixing all ingredients together in a bowl. Set aside.

Heat oil in a large, deep frying pan or deep fryer to 180°C. The chips are twice fried. For the first fry, carefully place the chips in the hot oil, working in batches you don’t overcrowd the oil. Cook for 5 minutes, then remove with a slotted spoon onto a tray lined with paper towel.

Make the batter by adding the rice flour, cornflour and baking powder to a bowl and stirring to mix. Add the beer and stir to form a smooth batter. Avoid overmixing.

Dip the chips into the beer batter and carefully lower into the hot oil in batches. Fry for 2–3 minutes or until golden and crisp, then remove with a slotted spoon to a tray lined with paper towel.

Add the seafood to the remaining beer batter to coat, then fry in batches for 2-3 minutes or until golden and crispy. Remove to a tray lined with paper towel.

Sprinkle the seafood and chips with the flavourbomb salt and serve with tartare sauce and lemon wedges.