Aussie Classic Fish and Chips Recipe – Australian Special
Aussie Classic Fish and Chips is a beloved staple of Australian cuisine known for its crispy batter, tender white-fish fillets, and golden, thick-cut chips. This dish brings together comforting flavors with a light, bubbly batter and fries that are double-fried for perfect crunch. Whether it’s a casual meal after a day at the beach or a special treat at home, this recipe delivers that nostalgic seaside taste and satisfying crunch in each bite.
- Prep Time45 min
- Cook Time20 min
- Total Time1 hr 5 min
For the Fish:
- 4 pieces of firm white fish fillets (such as cod, haddock, or barramundi), about 6 ounces each
- 1 cup of all-purpose flour, for dredging
- 1 cup of plain flour, for the batter
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of cold sparkling water (or cold beer for a richer flavor)
- Vegetable oil, for frying
For the Chips:
- 4 large russet potatoes, peeled and cut into thick chips
- Vegetable oil, for frying
- Salt, to taste
For Serving:
- Lemon wedges
- Tartar sauce (optional)
- Malt vinegar (optional)
- Peas (optional, for a traditional side)
Prepare the Chips:
Soak the Potatoes: Place the cut potatoes in a bowl of cold water and soak for at least 30 minutes. This helps remove excess starch and makes the chips crispier.
Preheat the Oil: Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 325°F (165°C).
Blanch the Chips: Drain the potatoes and pat them dry with a towel. Fry the potatoes in batches for about 4-5 minutes, until they are tender but not yet browned. Remove and drain on paper towels.
Prepare the Fish:
Dredge the Fish: Pat the fish fillets dry with paper towels. Lightly coat each fillet with all-purpose flour, shaking off the excess.
Make the Batter: In a bowl, whisk together the plain flour, baking powder, salt, and pepper. Gradually add the cold sparkling water (or beer), whisking until the batter is smooth and free of lumps.
Heat the Oil: Increase the oil temperature to 350°F (175°C) for frying the fish.
Cook the Chips:
Fry the Chips: Return the blanched chips to the hot oil and fry for an additional 3-4 minutes, or until they are golden and crispy. Remove and drain on paper towels. Season with salt while still hot.
Cook the Fish:
Batter the Fish: Dip each flour-coated fish fillet into the batter, ensuring it is fully coated.
Fry the Fish: Carefully lower the battered fish fillets into the hot oil and fry for about 4-5 minutes, or until golden brown and crispy. Use a slotted spoon to remove the fish and drain on paper towels.
Serve:
Arrange the fish and chips on plates. Serve with lemon wedges, tartar sauce, and malt vinegar if desired. Add peas on the side for a traditional touch.
Recipe Notes:
Fish: Use firm white fish fillets and ensure they are well dried before coating so the batter sticks well.
Batter: Keep the batter cold, using sparkling water or beer, to help it remain light and crisp when fried.
Chips preparation: Soak potato strips in cold water before frying to remove excess starch, for better crispiness.
Frying process: Blanch chips first at a lower temperature, then fry again at a higher temperature to get them golden.
Serving: Best enjoyed immediately when fish and chips are hot and crispy; serve with lemon wedges, tartar sauce, and malt vinegar.
