On the subject of chips.
Dinner tonight was somewhat less elaborate. Because I was travelling, the prep time was negligible if we wanted to eat before 9pm.
As I said above, we had triple cooked chips. The first boil led to the photo above. The second cook, which was deep frying at around 140C, is pictured below. This went into the fridge this morning awaiting my return this evening.
The fish was flathead. I made up a beer/tempura batter with 1/2 cup Cooper's Sparkling Ale, 1/2 cup flour (about 7/8 plain flour and 1/8 cornflour) and a pinch of salt. Pour the chilled beer over the mixed flour, then stir with a chopstick. If there are flour lumps don't worry about it, they add character to the crust. Dredge the fish through the tempura batter and put it in the deep fryer. Do this by gradually dropping it in such that the batter seals as you do so. There are some great videos on youtube with sushi masters showing how they do it.
The dinner is a bit bereft of colour because I forgot the fresh lemons (although we did have it with lemon juice from some particularly nice lemons, the juice from which I froze into ice cubes and store in the freezer).
Of course, we had the dish with chicken salt. I should note that no chickens are harmed in the making of this salt, which has no added MSG (whatever that means). The ingredient list includes sea salt, rice flour, wheat glucose, soy, food acid, turmeric, herbs and spices, powdered garlic and onion, and soy powder.
Not sure if it's a South Australian thing or whether it's more widespread.
I heard that there is a chips joint near one of the beaches (Bondi??) makes the best chips in the world. The sauce is dynamite! Are your chips done the same way?