Homemade fish and chips doesn’t get much better than this. Served with a creamy yoghurt tartare sauce, Michael Weldon’s classic fish and chips is sure to be a hit.
Ingredients
6 Red Royale potatoes, cut into 1.5cm batons
Sunflower oil, to deep-fry
2 cups (300g) plain flour
1/2 cup (75g) potato flour
1 tsp baking powder
2 cups (500ml) beer
1 cup (250ml) soda water
1/4 cup (60ml) white vinegar
2 Red Royale potatoes, extra, peeled
4 (about 500g) white fish fillets (such as pink ling or basa)
Plain flour, extra, to dust
Chicken salt, to serve
Lemon wedges, to serve
Yoghurt tartare
1 1/2 cups (420g) Greek-style yoghurt
1/4 cup (50g) capers, finely chopped
1/4 cup (45g) finely chopped cornichons
1 shallot, finely chopped
1/4 bunch dill, finely chopped
1/4 bunch chives, finely chopped
1/4 bunch tarragon, coarsely chopped
1 tsp Frank's Original Red Hot Sauce (optional)
1 lemon, juiced
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Place a wire rack over a baking tray. Cook the chips in a large saucepan of boiling water for 10 mins or until just tender. Drain well. Arrange in a single layer on wire rack. Place in the fridge for 1 hour to chill.
Step 2
Add enough oil to a wok or large saucepan to come halfway up the side of the wok or pan. Heat to 130°C over medium-low heat (when oil is ready, a cube of bread turns golden brown in 30 secs). Cook the chips, in 4 batches, for 5 mins or until light golden and crisp. Transfer to a baking tray lined with paper towel. Place in the fridge to chill. Reserve oil in the wok or pan.
Step 3
Meanwhile, to make the yoghurt tartare, combine the yoghurt, capers, cornichons, shallot, dill, chives, tarragon, hot sauce, if using, and lemon juice in a medium bowl. Season. Place in the fridge until needed.
Step 4
Combine the combined flour and baking powder in a large bowl. Season. Add the beer, soda water and vinegar and stir until just combined. Place batter in the fridge for 30 mins to rest.
Step 5
While the batter is resting, place extra potatoes in a medium saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to medium and simmer for 10-15 mins or until potato is just tender. Drain well. Cool slightly. Cut into 1cm-thick slices.
Step 6
Reheat oil in the wok or pan to 180°C over medium heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Dust the potato slices with a little flour. Dip into the batter, 1 at a time, allowing excess batter to drain. Carefully add to the hot oil and cook, in 3 batches, for 3 mins or until golden brown and potato is tender. Use a slotted spoon to transfer to a plate lined with paper towel. Sprinkle with chicken salt. Loosely cover with foil to keep warm.
Step 7
Dust the fish with a little flour. Dip into the batter, 1 at a time, allowing excess batter to drain. Carefully place the fish in the hot oil and cook, in 2 batches, for 5 mins or until golden brown and fish is just cooked through. Transfer to a wire rack over a baking tray lined with paper towel. Season.
Step 8
Cook the chips in the hot oil, in 3 batches, for 3 mins or until golden brown and crisp. Transfer to a plate lined with paper towel. Season with chicken salt.
Step 9
Arrange the potato cakes, chips and fish on a serving platter. Serve with yoghurt tartare and lemon wedges.
Recipe tip
COOK. STORE. SAVE.
Smart swap: You can substitute beer for non-alcoholic beer for an alcohol-free version.
4 (about 500g) white fish fillets (such as pink ling or basa)
Plain flour, extra, to dust
Chicken salt, to serve
Lemon wedges, to serve
Yoghurt tartare
1 1/2 cups (420g) Greek-style yoghurt
1/4 cup (50g) capers, finely chopped
1/4 cup (45g) finely chopped cornichons
1 shallot, finely chopped
1/4 bunch dill, finely chopped
1/4 bunch chives, finely chopped
1/4 bunch tarragon, coarsely chopped
1 tsp Frank's Original Red Hot Sauce (optional)
1 lemon, juiced
Method
Step 1
Place a wire rack over a baking tray. Cook the chips in a large saucepan of boiling water for 10 mins or until just tender. Drain well. Arrange in a single layer on wire rack. Place in the fridge for 1 hour to chill.
Step 2
Add enough oil to a wok or large saucepan to come halfway up the side of the wok or pan. Heat to 130°C over medium-low heat (when oil is ready, a cube of bread turns golden brown in 30 secs). Cook the chips, in 4 batches, for 5 mins or until light golden and crisp. Transfer to a baking tray lined with paper towel. Place in the fridge to chill. Reserve oil in the wok or pan.
Step 3
Meanwhile, to make the yoghurt tartare, combine the yoghurt, capers, cornichons, shallot, dill, chives, tarragon, hot sauce, if using, and lemon juice in a medium bowl. Season. Place in the fridge until needed.
Step 4
Combine the combined flour and baking powder in a large bowl. Season. Add the beer, soda water and vinegar and stir until just combined. Place batter in the fridge for 30 mins to rest.
Step 5
While the batter is resting, place extra potatoes in a medium saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to medium and simmer for 10-15 mins or until potato is just tender. Drain well. Cool slightly. Cut into 1cm-thick slices.
Step 6
Reheat oil in the wok or pan to 180°C over medium heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Dust the potato slices with a little flour. Dip into the batter, 1 at a time, allowing excess batter to drain. Carefully add to the hot oil and cook, in 3 batches, for 3 mins or until golden brown and potato is tender. Use a slotted spoon to transfer to a plate lined with paper towel. Sprinkle with chicken salt. Loosely cover with foil to keep warm.
Step 7
Dust the fish with a little flour. Dip into the batter, 1 at a time, allowing excess batter to drain. Carefully place the fish in the hot oil and cook, in 2 batches, for 5 mins or until golden brown and fish is just cooked through. Transfer to a wire rack over a baking tray lined with paper towel. Season.
Step 8
Cook the chips in the hot oil, in 3 batches, for 3 mins or until golden brown and crisp. Transfer to a plate lined with paper towel. Season with chicken salt.
Step 9
Arrange the potato cakes, chips and fish on a serving platter. Serve with yoghurt tartare and lemon wedges.
