Crispy Fish and Chips

Golden beer-battered fish with crunchy chips and a wedge of lemon — the Friday night favourite every Aussie beach town does best.

Method

1. Soak chips in cold water for 30 minutes, then drain and pat dry.
2. Heat oil to 160 °C and fry chips until just cooked. Drain and set aside.
3. Whisk flour, baking powder and beer into a smooth batter. Season with salt.
4. Dredge fish in flour, dip in batter and carefully lower into hot oil. Fry 4–5 minutes until golden.
5. Increase oil heat to 190 °C and re-fry chips until crisp.
6. Serve fish and chips hot with lemon wedges and sea salt.