Sailors Grave fish 'n' chips

Recipe by: Off the Wharf Seafood Cafe


Tartare sauce ingredients

  • 1 cup whole mayonnaise
  • 1 lemon zested
  • 2 tablespoons capers, drained and chopped finely
  • 2 gherkins finely chopped
  • 1 teaspoon parsley or dill (optional)
  • Pinch of salt & pepper

Fish and chips ingredients

  • 500g local gummy shark cut into 4 even slices
  • 1/4 cup rice flour
  • 1/2 cup gluten free all purpose flour
  • 1/2 cup self raising flour
  • 1/2 teaspoon baking powder
  • 1 icy cold can Sailors Grave Down She Gose
  • 2 tablespoons plain flour for dusting fish
  • Pinch of salt
  • Oil for frying (minimum 2 litres) vegetable oil
  • Frozen chips (12mm preferable)


  1. Heat oil in fryer or pot to 170c (340f).
  2. Whilst the oil is heating, pat dry the gummy portions and dust with plain flour, set aside.
  3. Prepare the batter by adding all the dry ingredients together in a bowl and mix. Whisk the contents of the Gose slowly to the dry ingredients until a cream consistency is reached.
  4. Once the oil has reach temperature add each portion of fish into the batter and then into the hot oil. Cook for 5 to 6 minutes or until the batter is golden.
  5. Remove fish and drop chips into fryer. Fry until coloured and crisp to your liking. Serve with our delicious tartare sauce, lemon and salt to taste.