Good ol' kiwi fush and chups

Whilst on my camping trip in the Bay of Islands, I had the opportunity to go on a fishing charter and catch my own fish. The simple act of knowing where my food comes from and being an active part of the process brings a whole lot of meaning to the activity. As we were staying at a camp ground with nothing but a BBQ and a few basic ingredients- this was by far one of my favourite meals on the trip. So this one is for my friend Dylan who did an excellent job manning the BBQ!

Beer Battered Fish

Salt the fish to draw out the moisture. Cover withe a paper towel. Cut fish into smaller sections before battering. 

- 120g self raising flour

- 150ml Dark IPA beer

- 1 Tsp baking powder

Beat ingredients together. Dip fish in flour before into the batter. Slowly drop into pan of oil. Cook for 5 minutes. Dry on paper towel before serving.

Potatoes

- 4 agra potatoes. Wash and dry in tea towel to draw out the starch.

Cut into wedges and season with salt, pepper and paprika. Fry in pan or on BBQ until soft in the middle and crispy on the outside.

Tartare Sauce

-x2 Egg yolks                           -2 tsp capers                     -parsley

-1 tsp dijon mustard                - 3 or 4 anchovies             -lemon juice and zest

-1 tsp olive or canola oil          -1 pickle

Method

1) Whisk egg yolks slowly adding oil until smooth. 

2) slowly add mustard and wizzed capers and anchovies 

3) Add lemon juice and zest continue to whisk 

4) Garnish with parsley