Fish and Chips is one of Australia’s most popular dishes. Nothing is better for a day at the beach. Chippies, as fish and chip shops are known, often line the streets adjoining beaches. This makes it an easy treat to find.
There are several options for the batter. The most important element is to inject bubbles to get a light, crispy texture. You can do this with beer, sparkling water, or by adding bicarbonate soda. You want the beer or sparkling water to be very cold. If you have time, you can even refrigerate the batter beforehand.
When frying the fish it is important not to overcrowd the pan. If you put too many pieces in they will reduce the temperature too far. This will result in soggy batter.
For this recipe, I am combining rice flour with plain flour for an extra crispy texture. If you don’t have any rice flour you can use all plain flour.
Any white fish will work for this recipe, but my favourite is barramundi.
- 2 filets of fish of your choice
- 1 russet potatoe
- 60 grams plain flour
- 50 grams rice flour
- 1/2 teaspoon baking powder
- 150 mls cold beer or sparkling water
- Salt and pepper to taste
- Oil for frying
1. Heat the frying pan to 160 C, or 320 F.
2. Cut the potatoe into chips, lengthwise.
3. When the oil is ready fry the chips until they are limp, but not browned. Remove and set aside.
4. Increase the temperature of the oil to 200C, or 400F.
4. Mix the rice and plain flour and baking powder together in a large bowl.
5. Add the cold beer or sparkling water and mix until it is smooth. Mix in salt and pepper to taste. If the mixture is too runny add extra flour, or if it is too thick add more beer or soda water.
6. Pat dry the fish. Cut into pieces if desired.
7. Cover the fish with the batter and then fry until golden brown. Remove and drain any excess oil.
8. Place the chips back into the fryer and fry until golden brown. Remove and drain any excess oil.
9. Serve with lemon and/or malt vinegar. Enjoy!