Fish and crisp chips

Fish and crisp chips
  • 0:20 Prep
  • 0:35 Cook
  • 8 Servings
  • Capable cooks

Very few things feel nicer than biting into a crispy potato chip.

Featured in
Easter, Main recipes


  • 1.2kg sebago potatoes, peeled, sliced into 1mm-thick rounds (see tip)
  • 6 cups rice bran oil or vegetable oil, for deep-frying
  • 800g flathead fish fillets, skin removed
  • 1 1/2 cups plain flour
  • 1/2 cup cornflour
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 1 teaspoon white sugar
  • 1 1/4 to 1 1/2 cups chilled water


  • Step 1
    Pat potato slices dry with a clean tea towel. Heat oil in a large saucepan or wok over medium-high heat until hot. Preheat oven to 160°C.
  • Step 2
    Carefully add potato slices, 1 at a time, to hot oil. Deep-fry potato slices in batches, turning occasionally, for 8 to 10 minutes or until golden. Remove to a wire rack over a baking tray lined with paper towel. Keep warm in oven.
  • Step 3
    Cut fish into serving-sized pieces. Pat dry with paper towel. Place 1/2 cup plain flour in a shallow bowl. Season with salt and pepper. Coat both sides of fish in seasoned flour.
  • Step 4
    Sift remaining 1 cup plain flour, cornflour, baking powder and salt together into a large bowl. Stir in sugar. Make a well in the centre. Add 1 1/4 cups chilled water. Mix to form a thick batter, adding more water if necessary (the batter should be the consistency of thickened cream). Don’t over-mix.
  • Step 5
    Reheat oil in saucepan or wok over medium-high heat. Dip 1 piece of fish at a time in batter to coat. Cook 2 to 3 pieces at a time for 4 minutes or until golden and cooked through. Drain on a wire rack over a tray lined with paper towel. Keep warm in oven while cooking remaining fish.
  • Step 6
    Season fish and chips with salt. Serve with tartare sauce (see related recipe).


To cut potatoes into very thin slices use a food processor or mandolin.

  • Author: Michelle Noerianto
  • Image credit: Steve Brown
  • Publication: Super Food Ideas



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