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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.
Ingredients
Instructions
Parboil chips 5 minutes. Drain and dry. First-fry at 150°C for 5 minutes. Drain.
Make batter: whisk flour, baking powder, beer and salt until smooth.
Make tartare: mix mayonnaise, capers, cornichons and lemon juice.
Second-fry chips at 190°C until golden. Season with salt.
Dip fish in batter and fry at 180°C for 4-5 minutes until crisp and golden.
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.
