Aussie, Aussie Aussie… Oi, Oi, Oi! Sure we smother our toast in black gunk, known affectionately as Vegemite, but with a glowing restaurant scene and chefs that work with some of the best produce in the world – Australian’s know good tucker. Australians have a tough time claiming many foods. Apparently, we didn’t create the deliciously sweet Pavlova. Many may argue that we were not the first to put baked beans with eggs. But when it comes to fish and chips – you can’t beat serving up fresh seafood from the clean waters of Australia, finding a spot in a sandy white beach and indulging in yet another Australian import.
I’m sharing yet another recipe from my new book, My Little SoHo Kitchen (Marshall Cavendish Publishers).
Print
Crispy fish and chips: Secret ingredient – Bubbles!
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
Light and crispy fish fillets, beer batter, and golden fries. A fun, flavorful weeknight dinner.
Ingredients
- 7 oz (200 g) Plain (all-purpose) flour
- Canola oil
- 2 tsp Baking powder
- a pinch Salt
- 225 ml (1 cup) Beer
- 2 Whiting Tails, about 7 oz (200 g) each
Instructions
- Chill flour in the freezer for 15 minutes.
- Heat oil in a deep-fryer to 185°C (365°F).
- Quickly whisk baking powder, chilled flour, salt, and sparkling water until you get a thick batter.
- Coat fish fillets with batter and deep-fry one at a time until crisp and golden. Ensure the temperature stays at 185°C (365°F) between fillets.
- Drain fish fillets on a wire rack.
- Serve with garlic fries
Notes
- For extra crispy fries, soak cut potatoes in cold water for 30 minutes before frying to remove excess starch.
- If you don’t have a deep fryer, use a heavy-bottomed pot with at least 3 inches of oil for even cooking.
- Leftover fish and chips can be stored separately in airtight containers in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Deep-Frying
- Cuisine: British
Nutrition
- Serving Size: 1 fillet
- Calories: 500
- Sugar: 5
- Sodium: 500
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 2
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
What is the secret bubbly ingredient and what does it actually do to the batter?
Carbonated water or beer is the secret. The bubbles create a lighter, crispier batter because the CO2 expands during frying and makes the coating airy rather than dense and doughy. 
What oil temperature should I fry the fish at for crispy results?
350 to 375F is the target range. Below that the batter absorbs too much oil and turns greasy. Above it the outside burns before the fish cooks through.
Which fish works best for fish and chips?
Cod and haddock are traditional and hold up well to frying. Both have firm, flaky white flesh that does not fall apart in the oil. Pollock is a budget-friendly alternative with very similar results.
Definitely doing this today :)
Thanks!!
Hi S,
Thanks for you message.
Hope this helps!
Chill the flour to get the ultimate crispy batter. When the super cold batter touches the super hot oil, you get the best crispiest batter ever. In japan, they use really cold iced water, but this works even better.
Definitely use a mild beer like a lager or light beer, just make sure it’s a fresh bottle because you need all the bubbles. A dark stout is too strong and overpowering. Save it for st. Patty’s day or for a Guinness choc cake!
If you want, I also use my new toy, soda stream for extra bubbles when I don’t have beer
http://thebcritic.blogspot.com/2014/01/sodastream-fish-n-chips-bubbly-good.html
Hope I’ve helped! Michelle
Hi, Michelle! Very interesting recipe. Just curious, though…why chill the flour? Also, what kind of beer do you recommend: pale ale, dark, light, etc.? I will definitely give your recipe a try! Thanks!