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World’s Best Fish ‘N’ Chips

With crispy beer batter and sweet and flaky fish.
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20M
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This recipe is an extract from A Fish For All Seasons, a brand-new cookbook by Sydney Fish Market. You can purchase the recipe book here for $59.95

NOTES & TIPS:

  1. Sauces, such as tartare or mayonnaise, are a delicious accompaniment to deep-fried seafood, adding a contrasting moistness to the crisp fish.
  2. The oil is hot enough (180°C) when a cube of bread dropped in it turns brown in 20 seconds.
  3. For best results deep frying, allow oil to come back to temperature between each batch of fish.

ALTERNATIVE SPECIES:

  • Flathead
  • Ocean Jacket
  • Pink Ling
  • Redfish

Ingredients

BEER BATTER

Method

Step 1

Sift flour, baking powder and salt into a large bowl, mixing well. Gradually whisk in beer until the batter reaches the consistency of thickened cream (you may not need to use all of the beer).

Step 2

Heat oil in a wok or deep-fryer to 180°C.

Step 3

Pat the fillets dry using a paper towel, lightly coat them in flour, and then dip them into the batter. Remove any excess batter and carefully lower the fillets into hot oil in batches.

Step 4

Deep-fry for 3-5 minutes or until they turn golden brown. Once done, drain and transfer fried fillets onto a plate lined with paper towel.

Step 5

Sprinkle with extra salt and serve with Home-cooked Fries (page 163), Tartare Sauce (page 168), and lemon wedges.

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