This recipe calls for twice-cooked chips. The second fry gives them a golden colour and that deliciously crispy crust we all love. Trust us, it’s worth it.Just like salt and pepper calamari, chicken parma and roasts of the day, beer-battered fish and chips is one of our favourite pub grub meals that are even better when homemade.
We’ve got all of your classic pub meals to whip, turn on the footy (or favourite show of choice) and enjoy!
- 1 cup (150g) plain flour
- 2 eggs, lightly beaten
- 1 cup (250ml) beer or soda water
- 4 desiree potatoes, peeled oil, to deep-fry
- 4 small white fish fillets flour, to dust
- lemon wedges, to serve
- Sift flour and a pinch of salt into a large bowl. Make a well in centre and pour in egg and beer or soda water. Gradually combine with a wooden spoon, until a smooth batter forms. Rest for 30 minutes. Cut potatoes lengthways into 7mm-wide strips. Place in a bowl of iced water until ready to cook.
- Line a baking tray with paper towel. Pour oil into a deep, heavy-based saucepan or electric deep-fryer. Heat oil to 180°C or test by dipping a chip into oil (if bubbles appear instantly, oil is hot enough). Drain and dry chips thoroughly. Using a wire basket, perforated spoon or wire skimmer, lower chips into oil and cook in batches for 8 minutes, until tender but not golden. Remove from oil and drain on paper towel.
- Reheat oil to 185°C. Lower chips back into oil straight away. Cook for 2-3 minutes, until crisp and golden. Drain on paper towel, sprinkle with salt and set aside in a warm place.
- Pat dry fish fillets with paper towel. Reheat oil. Stir batter. Coat fish in flour then batter, letting excess drip off. Lower fish into oil and cook for 3-5 minutes, until batter is golden. Drain on paper towel, season with salt and serve with hot chips and lemon wedges.