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Fish and Chips (Modern Australian)
A modern Aussie fish and chips with beer-battered barramundi and hand-cut chips. Double-frying the chips — once low to cook through, once hot to crisp — is the same trick behind every genuinely good chip shop.
Ingredients
Instructions
Parboil chip pieces 5 minutes. Drain and cool.
First-fry chips at 160°C for 5 minutes. Drain. Set aside.
Make beer batter: whisk flour, beer, baking powder, salt and pepper until smooth.
Second-fry chips at 190°C for 4 minutes until golden. Season immediately.
Dip fish in batter and fry at 180°C for 5-6 minutes. Serve with chips and tartare.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
