Basic fish and chips

Basic fish and chips

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  • 0:15 Prep
  • 0:35 Cook
  • 4 Servings
  • Advanced

Next time you are craving take-away fish and chips, look no further than your own kitchen!

Featured in
Main recipes, British recipes


  • Canola oil or vegetable oil, to deep-fry
  • 4 (about 800g) desiree potatoes, unpeeled, cut into 1cm thick batons
  • 115g (3/4 cup) self-raising flour
  • 185ml (3/4 cup) chilled beer (such as Crown Lager)
  • 2 egg whites, lightly whisked
  • 8 small (about 80g each) flathead fillets
  • Plain flour, to dust
  • Sea salt flakes
  • Tartare sauce, to serve
  • Lemon wedges, to serve
  • Lime wedges, to serve


  • Step 1
    Add enough oil to a large saucepan to reach a depth of 12cm. Heat to 190°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Add one-third of the potato and deep-fry for 5 minutes or until pale golden. Transfer to a tray lined with paper towel and cover with foil to keep warm. Repeat in 2 more batches with remaining potato, reheating oil between batches.
  • Step 2
    Place flour in a large bowl. Make a well in the centre. Add the beer and egg white and, stirring slowly, gradually incorporate the flour to form a smooth batter.
  • Step 3
    Reheat oil. Add one-third of the chips and deep-fry for a further 5 minutes or until golden. Drain on paper towel. Repeat in 2 more batches with the remaining chips, reheating oil between batches.
  • Step 4
    Meanwhile, lightly dust fish in flour and shake off any excess.
  • Step 5
    Reheat oil (when oil is ready a little batter will sizzle and rise to the surface). Dip 4 pieces of fish, 1 at a time, into the batter to evenly coat. Deep-fry for 3 minutes or until crisp and golden. Drain on paper towel. Reheat oil and repeat with the remaining fish.
  • Step 6
    Place chips on serving plates and top with fish. Season with sea salt flakes and serve immediately with tartare sauce, and lemon and lime wedges.

  • Author: Amanda Kelly
  • Image credit: Sue Ferris
  • Publication: Australian Good Taste



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