Name: Classic Fish & Chips
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 1/4 cups self-raising flour, 1/3 cup extra, seasoned; 375 ml beer; 6 large brushed potatoes, peeled, cut into 1cm-thick logs; vegetable oil, for deep-frying; 8 kinless firm white fish fillets, cut into 10cm x 4cm pieces (we used flathead); lemon wedges, tartare sauce, malt vinegar, to serve

Classic Fish & Chips

Skip to Recipe

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

1 1/4 cups self-raising flour, 1/3 cup extra, seasoned

375 ml beer

6 large brushed potatoes, peeled, cut into 1cm-thick logs

vegetable oil, for deep-frying

8 kinless firm white fish fillets, cut into 10cm x 4cm pieces (we used flathead)

lemon wedges, tartare sauce, malt vinegar, to serve

Method

1.Sift flour into a large bowl and make a well in centre. Gradually whisk in beer to make a smooth batter. Season to taste. Set aside 30 mins.

2.Heat oil in a large saucepan on high until a small piece of potato sizzles as soon as it is added. Deep-fry chips 3-5 mins, until crisp. Drain.

3.Dust fish in extra flour, shaking off excess. Dip into batter, allowing excess to drain off. Deep-fry fish in 2 batches, 2-3 mins each, until golden and crisp. Drain on paper towel.

4.Return chips to hot oil for a further 2-3 mins. Drain. Serve fish with chips, lemon wedges, sauce and malt vinegar.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%