Our Classic Crispy Beer Battered Fish And Chips Recipe
About The Dish
Indulge in the timeless delight of classic crispy beer battered fish and chips, a beloved dish that brings the taste of the seaside to your home. This recipe features fresh fish sourced from Pearl Seafoods, coated in a light and crunchy beer batter that perfectly complements the flaky fish inside. Serve with golden chips and a side of tartar sauce for the ultimate comfort meal. Easy to prepare and perfect for family dinners or gatherings, order your fresh fish online from Pearl Seafoods for convenient delivery across Sydney.
Ingredients List
Flathead fillets – approx. 600g
4 large potatoes, cut into wedges
Olive oil, for drizzling
1 cup plain flour, plus extra for dustin
1 tsp baking powder
1 cup cold beer (pale ale or lager works best)
Salt and pepper, to taste
Lemon wedges, to serve
Tartar sauce, to serve
Steps
Preheat the oven to 200°C and line a baking tray with non-stick baking paper. Place the potato wedges on the tray and drizzle with olive oil. Bake in the oven, turning occasionally, for 40 minutes or until golden brown.
In a bowl, add the self-raising flour. Incorporate the lightly whisked egg and stir to combine. Gradually whisk in the chilled beer until the batter is smooth. Season with salt and freshly ground black pepper.
To prepare the tartare sauce, place the egg yolk, lemon juice, and mustard powder in the bowl of a food processor. Process until the mixture thickens. With the motor running, slowly drizzle in the olive
oil until the mixture is creamy. Transfer to a bowl and stir in the chopped capers, gherkins, shallots, parsley, dill, and chives. Season with salt and pepper to taste.
In a large saucepan, heat enough vegetable oil to reach a depth of 8cm until it reaches 190°C. To test, a cube of bread should turn golden brown in about 10 seconds. Dip two pieces of fish into the batter to coat, allowing any excess to drain off. Deep-fry for 3-4 minutes, or until golden brown and cooked through. Transfer to a plate lined with paper towels. Repeat with the remaining fish and batter, reheating the oil as needed between batches.
Serve the fish and chips on individual plates, seasoned with sea salt flakes. Accompany with the tartare sauce and lemon wedges.
