Beer Battered Fish and Chips
A classic Australian beach day dish, beer battered fish and chips are paired with tartar of Thai sweet chili sauce. Get the recipe here.
- Serves: 4 persons
- 6medium yellow, waxy potatoes, peeled and cut into even-sized fries
- 3cups canola oil, for deep-frying
- 1 ⅔cups self-raising flour
- ½teaspoon salt, plus more to taste
- 1cup beer, cold
- ½cup water, cold
- 8small boneless white fish fillets (e.g., halibut, snapper)
- Thai sweet chili sauce and lemon wedges, for serving, optional
Step 1In a medium mixing bowl, sift together the flour and salt. Use a whisk to mix in the beer and enough cold water so that the batter resembles thick cream. Set batter aside for 20 minutes to rest.
Step 2Peel and cut the potatoes into even-sized, thick fries (chips). Place potato slices on a paper towel and pat dry to drain any moisture.
Step 3Place oil in a deep saucepan and heat over high heat. Once the oil starts swirling, fry the first half of the chips in batches for 3-4 minutes until they start to go golden. Remove chips with a slotted metal spoon and drain on paper towels. The chips will seem soggy at this stage so handle them with care. Repeat process with the second batch of chips. Remove and drain on paper towels.
Step 4Fry the first batch of chips for a second time for 1 minute or until they turn a deep golden color. Remove with a slotted metal spoon and fry the second batch of chips for 1 minute. Remove and drain.
Step 5Season chips with sea salt and then place them in the oven on a very low heat to keep warm.
Step 6Dip one fish fillet at a time into the batter and gently lower it into the hot oil.
Step 7Cook fish, turning occasionally, for 4-5 minutes or until golden brown and cooked through. Use a slotted spoon to transfer fish to a plate lined with paper towels. Repeat process with remaining fish.
Step 8Serve fish and chips on plates with Thai sweet chili sauce for dipping and lemon wedges for squeezing.