Aussie Classic Fish and Chips Recipe

Sometimes, simple is really is best! What is a better Australian summer classic than a fresh fish and chips recipe? Regardless if you enjoy it in your backyard, by the pool or by the beach, you can never go wrong with this staple, which will be loved by both little ones and by the older adults, and everyone in between. Here’s a rundown of how to make the classic beer-battered fish and chips recipe, using the Australian Tiger skinless and boneless flatheads from Get Fish.

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Aussie Classic Fish and Chips Recipe
  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.

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