Beer-Battered Fish and Chips

Beer-Battered Fish and Chips

A refined take on a classic favourite, this beer-battered fish and chips delivers crisp, golden perfection with every bite. The batter is light and airy, creating a delicate crunch around tender, flaky fish, while triple-cooked chips ensure a crisp exterior and fluffy centre.

It’s a timeless dish that feels both comforting and elevated, perfect for Easter, Good Friday, or any occasion that calls for something classic done well.

Ingredients

4 x 150g pieces firm white fish such as snapper, barramundi or cod, kept chilled
Sea salt
Lemon wedges, to serve
Vegetable oil, for deep-frying

Fish Batter

100g plain flour, chilled in the freezer for 15 minutes
1½ tsp baking powder
100g rice flour
1 cup cornflour
300ml ice-cold beer

Triple-Cooked Chips

6 large potatoes, peeled and cut into thick chips
Sea salt
Vegetable oil, for deep-frying

Method

1. Prepare the chips

Place the potatoes into a pot of salted water and bring to the boil. Cook for 12–15 minutes until just tender, then drain and allow to cool completely in the fridge.

Pat the potatoes dry, then fry in oil heated to 165°C for 10–12 minutes in a pan until cooked through but still pale. Remove and cool again.

Fry a second time for 5–6 minutes until golden and crisp. Drain and season generously with sea salt.

2. Prepare the Fish

In a bowl, whisk together the chilled plain flour, baking powder, rice flour and cornflour. Gradually whisk in the ice-cold beer until smooth.

Season the fish lightly with salt. Dip each fillet into the batter, allowing any excess to drip off, then carefully lower into hot oil.

Fry for 5–6 minutes, or until golden, crisp and cooked through. Avoid overcrowding the pan.

3. Serve

Remove the fish and drain on paper towel, then season lightly with salt. Serve immediately with the hot chips and lemon wedges.