Australian Fish and Chips
Beer-battered barramundi fried until shatteringly crisp, served alongside double-fried chunky chips and a tangy caper-and-cornichon tartare, classic seaside fish and chips done properly at home.
Total time
40 min
Prep
20 min
Cook
20 min
Difficulty
medium
Cuisine
Australian
Ingredients
4thick white fish fillets (barramundi or flathead)
1 cupplain flour
1 tspbaking powder
1 cupcold beer
saltto taste
1kglarge potatoes, cut into thick chips
vegetable oilfor deep-frying
1/2 cupmayonnaise
2 tbspcapers, chopped
1 tbspcornichons, chopped
1 tbsplemon juice
lemon wedgesto serve
Instructions
1
Parboil chips 5 minutes. Drain and dry. First-fry at 150°C for 5 minutes. Drain.
2
Make batter: whisk flour, baking powder, beer and salt until smooth.
3
Make tartare: mix mayonnaise, capers, cornichons and lemon juice.
4
Second-fry chips at 190°C until golden. Season with salt.
5
Dip fish in batter and fry at 180°C for 4-5 minutes until crisp and golden.
6
Serve fish and chips with tartare sauce and lemon wedges.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
536
Protein
9g
Fat
22.8g
Carbs
69.6g
Fiber
6.6g
Sodium
534mg
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