Crispy fish and chips: Secret ingredient - Bubbles!
Recipe Type: Main
Cuisine: Australian
Serves: 2
Beer must be very cold to achieve tempura-like batter.
  • Plain (all-purpose) flour 200 g (7 oz)
  • Canola oil for deep-frying
  • Baking powder 2 tsp
  • Salt a pinch
  • Beer 225 ml
  • Whiting Tails 2, about 200 g (7 oz) each
  1. Chill flour in the freezer for 15 minutes before use.
  2. Heat oil in a deep-fryer to 185?C (365°F).
  3. Quickly whisk baking powder and chilled flour along with salt and sparkling water, until you get a thick batter.
  4. Coat fish fillets with batter and deep-fry one at a time, until crisp and golden. Ensure that the temperature stays at 185?C (365°F) before frying the second fillet.
  5. Drain fish fillets of oil on a wire rack.
  6. Serve with garlic fries
Recipe by Honest Cooking at