Classic Fish & Chips

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


  • 1 1/4 cups self-raising flour, 1/3 cup extra, seasoned
  • 375 ml beer
  • 6 large brushed potatoes, peeled, cut into 1cm-thick logs
  • vegetable oil, for deep-frying
  • 8 kinless firm white fish fillets, cut into 10cm x 4cm pieces (we used flathead)
  • lemon wedges, tartare sauce, malt vinegar, to serve


  • 1
    Sift flour into a large bowl and make a well in centre. Gradually whisk in beer to make a smooth batter. Season to taste. Set aside 30 mins.
  • 2
    Heat oil in a large saucepan on high until a small piece of potato sizzles as soon as it is added. Deep-fry chips 3-5 mins, until crisp. Drain.
  • 3
    Dust fish in extra flour, shaking off excess. Dip into batter, allowing excess to drain off. Deep-fry fish in 2 batches, 2-3 mins each, until golden and crisp. Drain on paper towel.
  • 4
    Return chips to hot oil for a further 2-3 mins. Drain. Serve fish with chips, lemon wedges, sauce and malt vinegar.