Homemade fish and chips

Method

1. Heat oven to 200C bake or 180C fan bake, prepare a baking tray by greasing it. Toss the potatoes, oil, and salt and pepper in a large bowl and spread on the baking tray on a single layer. Bake for 35 minutes or until golden and cooked, turning halfway through.
2. Prepare the beet and silverbeet salad. Heat oil in a large frying pan or wok on the stove over high heat. Sauté onion until cooked to your liking, add silverbeet and carrots and cook until heated through. Add lemon juice and zest and mix through. Turn off element and gently toss through beetroot slices. Set aside.
3. Add enough oil to a frying pan for a shallow fry and heat on the stove over high heat.
4. Place the 3 tablespoons of flour onto a plate and coat fish fillets, shaking of any excess flour.
5. Combine the remaining flour, baking powder, water, salt and pepper in a large bowl and mix until it forms a smooth batter. Coat the floured hoki in the batter.
6. Fry in batches in the frying pan and cook until golden.
7. Serve crispy fish with chips, salad, and beetroot slices. Squeeze lemon over the fish and salad.