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Maggie Beer

Fish and Chips with Verjuice Mayonnaise

Step 1: To make the batter, sift the plain flour & cornflour into a large mixing bowl, pour in the Verjuice, add the salt then whisk to a smooth consistency. Set aside.

Step 2: Cut the flathead fillets into 24 even bite-size pieces.

Step 3: If you have a deep fryer, set the temperature to 180C. If you are frying the fish in a pan over the stove, half fill a high sided large frying pan with oil and place over medium-high heat, bringing the oil up to 180C (it will help if you have a digital thermometer).

Step 4: Pour the dusting flour onto a dinner plate, using it to cover the flathead pieces then dip them into the Verjuice batter and carefully place them into the frying oil for 6 minutes or until golden brown and cooked through.  You will need to do this in 3 batches so that you don’t overcrowd the pan/basket. Remove from the oil and drain onto kitchen paper towel.

Step 5: Place fish onto a platter and season with sea salt. Serve with Verjuice mayonnaise, freshly fried chips and fresh lemon.


  1. ½ cup plain flour
  2. ½ cup corn flour
  3. 250ml 1 cup Verjuice chilled
  4. 1 tspn sea salt
  5. 600g 6 fillets fresh flathead fillets skinned & de-boned
  6. 1 cup plain flour for dusting
  7. 1 tbspn oil for frying
  8. to season sea salt
  9. to serve lemon
  10. You'll need to make: 1 qty Verjuice Mayonnaise

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