5 August 2022

Best Ever Home Made Fish & Chips!

Best Ever Home Made Fish & Chips!

Course Main Dish
Cuisine Modern Australian
Servings 4


For the fish

  • 55 g plain flour divided
  • 55 g corn flour
  • 1 teaspoon baking powder
  • Sea salt to taste
  • 1 pinch freshly ground black pepper to taste
  • 1/3 cup dark beer cold - Tooheys Old or similar works well
  • 1/3 cup sparkling water cold
  • 4 flake portions

For the Chips:

  • 1 kg potatoes peeled
  • 1 litre vegetable oil for frying


  • Set aside 2 tablespoons of flour. In a large, roomy bowl, mix the remaining flour with the corn flour and baking powder. Season lightly with a tiny pinch of salt and pepper.
  • Using a fork to whisk continuously, add the beer and the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for 30 minutes to 1 hour.
  • Meanwhile, cut the potatoes into 1cm-thick slices, then slice these into 1cm wide chips. Place the chips into a colander and rinse under cold running water.
  • Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.
  • Drain carefully through a colander, then dry with paper towels. Keep in the fridge covered with paper towels until needed.
  • Meanwhile, lay the flake portions on a paper towel and pat dry. Season lightly with a little sea salt.
  • Heat the oil to 180 C in a deep fryer or large, deep saucepan. Cook the chips a few handfuls at a time in the oil for about 2 minutes. Do not brown them. Once the chips are slightly cooked, remove them from the oil and drain. Keep to one side.
  • Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.
  • Dip into the batter, coating the entire fillet.
  • Check that the oil temperature is still 180 C. Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the flake from time to time with a large slotted spoon.
  • Once cooked, remove the flake from the hot oil and drain on paper towels. Sprinkle with salt. Cover with greaseproof paper and keep hot.
  • Heat the oil to 200 C, then cook the chips until golden and crisp, or about 5 minutes. Remove from the oil and drain. Season with salt.
  • Serve immediately with the flake and tartare sauce or by your favourite condiment.
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