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.
For the chips, I am using a cold start method. This is a very simple technique that produces very crunchy chips without double frying.
Simply start the chips in cold oil, and then turn the heat to high. The chips will soften as the oil heats up, before finally turning them beautifully crispy. Soak the chips in water advance to reduce starch and help the crisping process.
- 2 filets of fish of your choice
- 1 russet potato
- 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
FOR THE CHIPS
1. Cut the potato into chips, lengthwise.
2. Soak and rinse the chips until the water is clear.
3. Dry the chips and then place in a saucepan with cold oil.
4. Increase the temperature of the oil to high and fry until the chips are a golden brown.
FOR THE FISH
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. Season with salt and pepper.
7. Cover the fish with the batter and then fry until golden brown. Remove and drain any excess oil.
9. Serve with tomato sauce, tartar sauce, lemon and/or malt vinegar. Enjoy!