Fish 'n' vegetable chips

Fish `n' vegetable chips. Photo / Janna Dixon

This batter has a light, almost tempura quality. When deep-frying, it's important the oil stays hot enough that the food cooks quickly without absorbing much oil.

Ideally use a thermometer and maintain the temperature at 190C.

Serve with a tangy, sweet chilli-based sauce or a good aioli.

Serves two

1 cup chickpea flour (aka besan and gram)
3 tbsp cornflour
1 1/2 tsp baking powder
1/2 tsp salt
Pinch of cayenne (optional)
1 cup warm water
200g green beans
1 golden kumara
1 large carrot
1 red capsicum
1 medium onion
300g fresh fish fillets
Oil for frying (rice bran is ideal)

Sift together the chickpea flour, cornflour, baking powder, salt and cayenne. Whisk in the water. If the batter seems stiff, add more water. Allow to stand for 30 minutes.

Top the beans. Peel and thinly slice the kumara. Peel the carrot and cut into thin batons. Slice the red pepper into strips and deseed. Cut the onion into thick slices and separate rings. Cut the fish into goujons (finger-sized strips).

Heat 6-8cm of oil in a wok, pot or deep-fryer until hot. Whisk the batter, which will have separated. Working in batches that won't overcrowd the fryer, coat the cut food in the batter and carefully place in the hot oil. It should take less than two minutes to achieve a golden-brown crust.

Remove from the oil and drain on paper towels, then transfer to a baking sheet. Keep warm while you cook the remaining pieces.