deep fried everything

I think everyone gets the occasional craving for fish & chips; the golden deep fried, salty goodness calls out and combined with a nice beer in hand at the same time – bliss! That craving hit my boyfriend and I a couple of nights ago so we armed ourselves with some Mac’s Hop Rocker, two fillets of Gold Band Snapper from the local seafood place and set about making a rather unhealthy dinner

I think everyone gets the occasional craving for fish & chips; the golden deep fried, salty goodness calls out and combined with a nice beer in hand at the same time – bliss!

The above mentioned craving hit my boyfriend and I a couple of nights ago so we armed ourselves with some Mac’s Hop Rocker, two fillets of Gold Band Snapper from the local seafood place and set about making a rather unhealthy dinner.

I remember first trying Mac’s Hop Rocker about 5 years ago and loved it because it was a damn interesting pilsner; crisp hoppy bitterness and tangy citrus aromas in a smooth, medium bodied beer (5% abv). I think it may have been the first New Zealand beer I had come across and since then I have recommended it to friends and customers over the years. It was also a pretty good choice for the meal as the crispness of the beer cuts through the batter but doesn’t overpower the fish. The only thing I dislike, I have to say, is the pull tab cap to open. It strongly appeals to the degree-in-marketing part of me but it threatens to slice open the finger of the bartender part of me!

In order to make fish & chips we decided to each take on a section of the meal; my boyfriend took “fish” and I took “chips”. I think I did well in the delegation of responsibilities.

The batter was made as per normal and it was a case of some Mac’s for the batter and some Mac’s for the batter-maker and threw in some diced spring onions and garlic into the batter just for good measure. I, myself, had no excuse as no beer went into the potatoes, just devoured by me and honestly, I’m okay with this.

My first step was to slice the ruby red potatoes into wedges and then cheat by throwing them into the microwave for a little bit to save time. Next they were doused in garlic, paprika and olive oil and tossed into a hot pan. And honestly, that was about the extent of it.

It’s hard for me to say what effect adding Mac’s Hop Rocker had to the batter. I’ve had many versions of “beer battered fish” at several pubs and perhaps I don’t have the palate to recognise the differences. However, what I do know is that the meal was delicious. The Gold Band Snapper fillets were thick and perfectly cooked through, the batter was tasty and golden and didn’t taste fatty or greasy. The potato wedges, if I do say so myself, where fab but could perhaps have used more paprika. I should also add here that we got a little carried away once the fish was done and wondered what else we could deep fry since the oil was sitting there, begging to be used. I guess this is how deep fried Mars Bars came into being but we threw in sliced chorizo instead. It’s really not healthy and it’s really wrong … and it’s kinda right too. We threw on the rocket to add some greenery and also just to ensure the entire meal wasn’t fried! It also colour coordinates with the beer!

Locally caught Gold Ban Snapper from a little seafood shop beside Stratham Downs Roadhouse (clearly I’ve forgotten the name) which also has Forbidden Fruit – my favourite little fruit n veg shop

Fried Mice + Fresh Fish + Local Beer

I love the Clancy’s Fish Pubs, the food is always tasty and fresh with a great range of tap beers with a local focus. When visiting any of the Clancy’s Fish Pubs – Fremantle, City Beach, Applecross and Dunsborough – it should be compulsory to order a minimum of one serve of Fried Mice and a pint of something local.

It was my boyfriends birthday over the weekend so his folks came down for a visit and we thought a Sunday lunch would be a nice way to spend an afternoon. We wanted to take them somewhere they hadn’t been before and if that place happened to have some fantastic beers on tap, well, that was just a cheeky bonus. Clancy’s Fish Pub Dunsborough fit the bill nicely, and since they don’t take bookings it was an easy exercise of rolling up at our leisure.

I love the Clancy’s Fish Pubs, the food is always tasty and fresh with a great range of tap beers with a local focus. When visiting any of the Clancy’s Fish Pubs – Fremantle, City Beach, Applecross and Dunsborough – it should be compulsory to order a minimum of one serve of Fried Mice and a pint of something local.

Fried Mice
Battered and deep fried Jalapenos stuffed with Persian Fetta
Served on Red Capsicum Rouille with Sour Cream
(gotta have something to ease the burning heat!)

It was just after 12noon when we arrived at Clancy’s Fish Pub Dunsborough and plenty of other people had clearly had the same idea; not surprising since it was a sunny long weekend and the last one West Australians will get for a few months.

We hit the bar and delved head first in a diverse list of tap beers with a lot of local representation from Little Creatures, Nail Ale, Eagle Bay Brewing, Bootleg Brewery, Cowaramup Brewery, Tanglehead Brewing and Feral Brewery. With so many great local beers to choose from, it makes for a delightfully hard choice! We selected an array of beers to start with so we could do a little tasting of our own …

  • Nail Ale Australian Pale Ale
  • Eagle Bay Kolsch
  • Mountain Goat Steam Ale
  • Cowaramup Pilsener
It’s always a pleasure to have a pint of Nail Ale Australian Pale Ale, it’s consistently delicious with a great balance of bitter and fruit. It uses pale and crystal malts with Tasmanian Pride of Ringwood hops, for earthy, strong flavours, and Hallertau for floral aromas. Since Clancy’s are the only venues I see Nail Ale on tap it almost seems mandatory to get a pint.
Pint of Nail Ale Australian Pale Ale
They may not be the biggest brewery but Nail Ale do make headlines – Antarctic Nail Ale was a very limited release of 30 bottles in 2010; Nail Ale Pale brewed with Antarctic ice brought back by the Sea Shepard from an anti-whaling campaign. A single bottle sold for $800 in a fund raising auction for the Sea Shepard Conversation Society. If anyone tried it, I’d love to know the result!
I was given the responsibility of selecting beers for my boyfriends parents, a task that I happily took on. They enjoy lagers and pilsners and shared in a few Coopers Pale Ales we had the evening before. With this in mind I picked the Eagle Bay Kolsch and Mountain Goat Steam Ale.
I’ve said it a number of times but Kolsch is one of my favourite styles both for flavour, and as a style for recommending to lager enthusiasts. Eagle Bay Kolsch is light bodied with lovely hops and a little spice and stone fruit. It’s bright and looks gorgeous in the glass.
The words Mountain Goat Steam Ale conjure up images in my mind of a goat driving an old steam train. As for the beer itself, it is delicately herbal and fruity with a bit of wheat malt for extra refreshment and Cascade and Citra hops. Coming in at #37 in the 2011 The Critics’ Choice: Australia’s Best Beers, up from #47 the previous year, it’s also 100% certified organic.
Thankfully both beers were enjoyed; there’s something sweetly rewarding when you pick a beer for someone and they like it and order another.
It had also been almost a year since I’d tasted the Cowaramup Pilsener from a tasting paddle on a visit to the brewery almost a year ago. During my day in the brewhouse of Colonial Brewery with Mal, Head Brewer, he had been singing the praises of Jeremy and his Cowaramup Pilsener so when I spotted it off tap I was keen to have a pint. The family owned and operated Cowaramup Brewery lies on the edge of Margaret River in Cowaramup, a town that is affectionately known by the locals as “cow town”, and they grow a few hop varieties on site that are used in their beers. Their Pilsener was awarded a Champion Lager trophy at the 2011 Australian International Beer Awards and made its first appearance in latest The Critics’ Choice Australia’s Best Beers at #58. It’s a German style Pilsener conditioned for seven weeks and using Perle and Tettnanger hops, both of which originate in Germany.
Perle Hops were breed from the English variety, Northern Brewer and an undisclosed male parent at the German Hull Hop Research Institute. Whilst that may bring up a kind of Frankenstein inspired image of producing hops, the result here is not disastrous. Perle has great versatility for bittering, flavour and aroma. Perhaps this sort of versatility, combined with a resistance to common hop diseases, is why it’s the most widely planted hop variety in Germany.
Tettnanger, a Southern Germany hop variety, possessing similar characteristics to Saaz hops (most known for their presence in Pilsners) and considered a bit of a “classic” hop. In wide demand from all over the world, it’s traditionally used to produce German Pilsners for it’s citrus/grassy flavours.
We soon noticed the line for ordering food was starting to grow so we grabbed our beers and headed for the queue. When we first joined the line our intention was to order one serve of Fried Mice and one serve of Grilled Sardine Fillets. By the time we reached the counter we ordered 2 serves of Fried Mice, the Grilled Sardine Fillets and 2 serves of Tempura House Fish & Chips. I wonder whether that happens to everyone standing in the line which just happens to be right where the food comes out of the kitchen.
Soon it was time for another round and my boyfriend and I opted for something different again and something darker.
  • Bootleg Black Market IPA
  • Tanglehead Stout
The Black Market IPA is one of my favourite offerings from Bootleg Brewery which has been operating in the Margaret River region since 1994. The happy harmony between dark malts, creating richness and darkness, and aromatic and floral hops, makes for one of my favourite brews. It was also an interesting match to the Fried Mice, acting like an IPA would to the heat of the dish on top of dark malt richness adding a contrasting rich sweetness. The Black IPA, India Black Ale, or whatever you want to call it, has been surfacing in popularly in recent years and if you’re keen you’ll find a great article on the style on ‘Australian Brew News’.
Bootleg Black Market IPA + Fried Mice + Tempura Fish & Chips
The fish was caught and delivered that day!
Tanglehead Brewery is located in Albany amongst the Great Southern region of Western Australia, the town is most commonly associated with whale watching, the Stirling Ranges and Bluff Knoll. I have not visited Albany since I was a kid (and the only thing I remember is being car sick and throwing up in the hotel) so I will have to make a point of returning soon. They had the Tanglehead Stout on tap, which is an Oatmeal Stout, silky and rich and dominated by chocolate and coffee notes. It was a rather strange follow up to the Black Market IPA and played a bit of havoc with my palate but certainly a nice velvety drop.
The food arrived in good time considering the place had filled up very quickly and we wondered just how many serves of their Tempura Fish & Chips would have been pumped from the kitchen over the long weekend. The fish tasted fresh and flavoursome and was perfectly cooked; the Fried Mice were great (as always) and thankfully didn’t burn your palate to the point of numbness and the Grilled Sardine Fillets were a great tangy little bite to start on.
Grilled Sardine Fillets with Chargrilled Ciabatta and Scorched Lemon
Tempura House Fish and Chips with Green Salad and Tartare Sauce
The atmosphere at Clancy’s is always a bright and bubbly one with yellow, red and blue seats scattered throughout the venue. The grass, having seen a decent dose of rain recently, was healthy and green with parents and kids running around, kicking a footy (despite seeing West Coast lose to Brisbane on the big screen TV inside) and enjoying the open space and sunshine. The staff are friendly and it speaks volumes when you see the bartenders having a laugh and a joke with each other and their customers; it looks like a great team with Jane (formerly of the Clancy’s Fish Pub Fremantle) running the show. Combine this with great fresh food (their fish is caught and delivered fresh daily) and an impressive representation of local beers and ciders and it really captures what the South West is all about.