Recipes+
Ingredients
Method
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.
Note
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