Beer Battered Snapper with Kumara Chips & Smashed Herby Peas
1kg orange kumara, peeled and cut into 6mm thick chips
2 tablespoons vegetable oil
BEER BATTERED SNAPPER
250g plain flour
2 teaspoons baking powder
800g snapper, cut into 8cm fillets
Vegetable oil for deep frying
SMASHED HERBY PEAS
400g frozen peas
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
1 clove garlic, finely chopped
70g feta, crumbled
1 teaspoon lemon zest
Heat the oven to 210ºC fan-bake. Line an oven tray with baking paper.
Place kumara in a pot of salted, cold water and bring to the boil. Boil till just cooked then drain, drizzle with oil and place on the lined baking tray. Bake for 20-25 minutes or until golden brown. Turn the chips over halfway through cooking. Season with salt.
Meanwhile, place 200g of flour in a bowl, add the beer and baking powder and whisk until smooth.
Heat a large pot or pan with oil to a high heat.
Dust the fish fillets with the remaining flour, shake off any excess then dip into the beer batter. Let any extra batter drip off then transfer to hot oil. We like to use a skewer to hold the fish.
Fry battered fish for 3 minutes on each side or until cooked through and golden brown.
Put the peas in a bowl of hot water, set aside for 5 minutes to defrost then drain. Smash the peas with a potato masher then add the remaining ingredients. Season with sea salt and cracked pepper.