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Fish and chips is a beloved dish in Australia, with its roots in British cuisine. The classic combination of fried fish and crispy potatoes is a favourite among many, and it has become a staple in the Australian food scene, often enjoyed on beachfronts and wrapped in newspaper or butcher paper. Making fish and chips involves a few key steps: preparing the batter, choosing the right fish, and frying the potatoes to perfection. The batter, made with flour, rice flour, baking soda, and beer, is crucial for achieving that light and crispy texture. For the fish, a firm white fish such as snapper, rockling, flake, or barramundi is ideal. Lastly, the potatoes are parboiled and fried to ensure a fluffy interior and golden exterior.
| Characteristics | Values |
|---|---|
| Fish | Any firm white fish such as snapper, rockling, flake, barramundi, cod, haddock, pollock, or flake (a fillet of gummy shark) |
| Batter ingredients | Beer, rice flour, all-purpose flour, baking soda, salt, sparkling water |
| Batter preparation | Combine dry ingredients in a bowl, slowly stir through the beer, cover and leave in the fridge for 30 minutes to an hour |
| Oil temperature | 180-190°C |
| Frying time | 2-4 minutes, depending on the thickness of the fish |
| Sides | Crispy, thick-cut chips, tartar sauce, malt vinegar, lemon, mushy peas, fried Dim Sim's |
| Wrapping | Newspaper or white butcher paper |
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What You'll Learn
Choosing the right fish
Fish and chips is a beloved dish in Australia, with roots in British cuisine. The key to a great fish and chips meal is choosing the right fish. Here are some tips and suggestions for selecting the perfect fish for your Australian-style fish and chips:
Choose a Firm White Fish
Go for a firm, thick white fish for your Australian fish and chips. This type of fish holds up well to the frying process and has a flaky texture when cooked. Popular choices include snapper, rockling, flake (fillet of gummy shark), barramundi, and even baby flounder. Flake, in particular, is a common choice in Australia, offering a unique twist on the traditional fish and chips.
Opt for Sustainable Options
When selecting white fish, consider sustainable options such as cod, haddock, or pollock. These fish are widely available and provide a light, mild, and tender result, making them perfect for frying. Just be sure to pat the fillets dry before coating and frying to avoid soggy batter.
Freshness is Key
Always opt for the freshest fish available. Fresh cod, pollock, or haddock can make a delicious choice for fish and chips. If you're using frozen fish, be sure to defrost and dry it thoroughly before cooking. Fresh fish will give your dish a superior flavour and texture.
Thickness Matters
Consider the thickness of your fish fillets. Thicker fillets will take longer to cook, so adjust your frying time accordingly. You want the fish to be cooked through, with a soft and moist texture, while avoiding overcooking, which can make the fish dry and less appealing.
Preparation Tips
Before coating and frying your chosen fish, season it lightly with salt and pepper on both sides. Then, coat each fillet with a layer of rice flour. This step helps the batter adhere properly and creates a crispier final product. You can also dip the fish in flour, followed by eggs and crushed chips, for an extra crispy coating, as seen in some recipes.
By following these tips and choosing a suitable firm white fish, you'll be well on your way to creating delicious Australian-style fish and chips. Don't be afraid to experiment with different types of fish to find your favourite!
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Preparing the batter
The key to a good fish batter is a light, crispy texture. To achieve this, the batter should be thin and smooth, and the oil should be hot. The carbonation in beer and sparkling water will ensure a light, mild, and tender result.
First, prepare your dry ingredients. In a medium-sized bowl, combine all-purpose flour, rice flour, baking soda, and salt. You can also add a tiny pinch of pepper. Whisk the dry ingredients together.
Next, slowly stir through the beer. Use a whisk to combine the ingredients until the batter is smooth and runny. Be careful not to over-whisk, as this will affect the crispiness of the batter.
Once combined, cover the bowl and place it in the fridge for at least 30 minutes to rest. The batter can be left in the fridge for up to an hour, which will help the coating adhere when frying.
When you are ready to fry the fish, heat the oil to 180-190°C. It is important that the oil is hot, as this will ensure a crispy batter.
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Frying the chips
Preparing the Potatoes
Start by rinsing the excess starch off freshly cut potatoes. Then, place the potatoes in a saucepan with cold water, covering them by about an inch. Bring the water to a gentle boil over high heat, then reduce the heat to low and simmer for 3 to 4 minutes. This process is called parboiling or blanching, which cooks the inside of the potatoes and results in a uniform texture and colour after frying. Drain the potatoes and transfer them to a paper-towel-lined plate. It is important to pat the potatoes dry with paper towels to remove any remaining moisture, as this will ensure crispier chips. Place the potatoes in the fridge, covered with paper towels, until you are ready to fry them.
First Fry
For the first fry, heat about 3 inches of vegetable oil in a deep fryer or large, deep saucepan to 180-190°C. You can also use canola oil or any other frying oil of your choice. Par-cook the chips in small batches, frying for about 2 minutes without browning them. The purpose of this step is to cook the potatoes partially, giving them a soft and fluffy interior. After the first fry, remove the chips from the oil and drain them on paper towels. Set them aside while you prepare the fish batter.
Second Fry
After you have fried the fish, it's time to fry the chips for the second time. Reheat the oil to the same temperature as before, 180-190°C. Fry the chips again in small batches until they are golden brown and crispy. This second fry gives the chips their signature crispy exterior. Remove the chips from the oil and drain any excess oil on paper towels.
Serving
To ensure that your fish and chips are served warm together, keep the fish in a low oven while you fry the chips for the second time. Serve your Australian fish and chips with a side of tartar sauce or lemon wedges, and enjoy the delicious combination of crispy fish and fluffy, golden chips!
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Frying the fish
Firstly, prepare the fish by patting it dry with paper towels. This step is crucial, as any excess moisture will affect the crispiness of the batter. You can use a variety of fish, but a thick, firm, white fish is traditional for Australian fish and chips. Flake, a fillet of gummy shark, is a popular choice, as are snapper, rockling, barramundi, cod, haddock, and pollock.
Next, create the batter by mixing flour, rice flour, baking soda or powder, and salt in a bowl. Slowly stir through beer or a combination of beer and soda water until a smooth batter forms. Leave the batter in the fridge for at least 30 minutes to rest.
Now you are ready to fry the fish. Heat oil to 180-190°C in a deep saucepan or electric fryer. Season the fish with salt and pepper, then coat each fillet with rice flour and the batter. Carefully lower the fish into the hot oil and fry for 2-6 minutes, depending on the thickness of the fillets. Fry in batches of 2 fillets at a time, and use a slotted spoon to remove the fish from the oil when it is golden brown. Allow any excess oil to drip off.
Finally, serve the fish immediately with a wedge of lemon and tartar sauce, or wrap it in newspaper to keep it warm and enjoy it on the beach, as is the Australian tradition.
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Serving suggestions
Fish and chips is best served hot and fresh, straight out of the fryer. It is traditionally served wrapped in newspaper or white butcher paper, with beachfront views.
The traditional side dish to accompany fish and chips is tartare sauce, which can be made extra zesty and flavourful with the addition of capers. Other condiments include salt, malt vinegar, and in the UK, mushy peas. In Australia, fried dim sims are often added to the mix.
Lemon is always a delicious pairing with fish and chips, and a wedge of lemon can be served alongside the tartar sauce.
For an authentic Australian fish and chips experience, eat your meal on the beach, with the paper parcel opened directly on the sand, picnic-style.
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Frequently asked questions
Any firm white fish such as snapper, rockling, flake, barramundi, or gummy shark is a good choice.
To make the batter crispy, use rice flour and fry the fish quickly at a very high heat (180-190°C). You can also use beer in the batter, as the yeast in it will make the batter puff up and prevent it from becoming soggy.
To make the chips crispy, parboil them before deep-frying to ensure the inside is cooked and fluffy. Then, fry them twice to make them golden and crispy on the outside.
