Beer-battered fish and chips

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Beer-battered fish and chips
  • 1 cup self-raising flour
  • 1/2 cup plain flour, plus 1/2 cup extra
  • 2 teaspoon salt
  • 375 millilitre bottle beer
  • vegetable oil, to deep-fry
  • 1 kilogram potatoes, peeled, cut into 1 cm chips
  • 8 75 whiting fillets
  • 1/2 cup tartare sauce
  • lemon wedges, to serve


Beer-battered fish and chips
  • 1
    Sift flours and salt into a medium bowl; whisk in beer until batter is smooth.
  • 2
    Heat oil in a wok or large heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry potato, in batches, for 2-3 minutes or until tender but not brown. Using a slotted spoon, transfer to paper towels.
  • 3
    Toss fish, one piece at a time, in extra plain flour, then dip in batter; drain away excess. Deep-fry fish, in batches, until batter is crisp and fish is cooked. Drain on paper towels. Keep warm in a low oven.
  • 4
    Reheat oil. Deep-fry chips once more, in batches, until crisp and golden. Drain on paper towels. Serve fish and chips with tartare sauce and lemon wedges.


We used whiting fillets; try flathead, perch or barramundi instead. Use any beer except heavy stout. Try mineral water instead of beer. Fry chips twice so they're crisp on the outside and soft inside.

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