Name: World’s Best Fish ‘N’ Chips
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: Vegetable oil, for deep-frying; 600g Red Gurnard fillets, skin off, bones removed; Plain flour, for coating; Tartare sauce and lemon wedges, to serve; BEER BATTER; 1½ cups plain flour; 1 tablespoon baking powder; 1 teaspoon salt, plus extra for serving; 375ml cold beer

World’s Best Fish ‘N’ Chips

With crispy beer batter and sweet and flaky fish.

Serves 4

Prep

20M

Cook

Total

25M

Skip to Recipe

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:

Sauces, such as tartare or mayonnaise, are a delicious accompaniment to deep-fried seafood, adding a contrasting moistness to the crisp fish.
The oil is hot enough (180°C) when a cube of bread dropped in it turns brown in 20 seconds.
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

Vegetable oil, for deep-frying

600g Red Gurnard fillets, skin off, bones removed

Plain flour, for coating

Tartare sauce and lemon wedges, to serve

BEER BATTER

1½ cups plain flour

1 tablespoon baking powder

1 teaspoon salt, plus extra for serving

375ml cold beer

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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