Aussie Classic Fish and Chips Recipe

Seafood Appetizer Australian

Prep Time


Cook Time



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Ingredients (7)

  • 4 Australian Tiger skinless and boneless flatheads
  • 4 large floury potatoes, peeled and cut into strips to resemble chips
  • 1 cup plain flour, plus extra to dust
  • ½ cup beer (lager), chilled
  • sunflower oil
  • 4 lemons, cut into wedges
  • salt and pepper (to taste)


  1. Begin by placing flour in a large bowl. Add salt and pepper. Make a well in the centre of the bowl, and gently pour beer in the middle, whisking as you go. Continue this process until all the beer is poured in, and a smooth and consistent batter is formed. Place batter aside in the fridge for at least 30 minutes.
  2. Preheat oil in large, heavy based saucepan or deep fryer to 180°C. Fry potato strips in small batches in the oil until tender. Remove and drain on paper towels.
  3. Take each piece of fish individually, and batter with flour. Place in the same hot oil used for the fish, and fry until golden. Drain on paper towels.
  4. Place the potato chips back in the oil, and fry again for an additional minute or two, until golden and crispy.
  5. Serve with wedges of lemon, and tartare and tomato sauce. This fish and chips recipe is best enjoyed immediately.