Try our classic beer-battered fish and chips recipe.The family favourite for any occasion.
Half fill a large, heavy saucepan with oil. Heat to 180°C over medium heat.
For the beer batter, place 1.5 cups (225g) flour in a large bowl and season with 1 tsp each of salt and pepper.
Whisk in 2 tbs water and the beer until there are no lumps. Cover bowl in plastic wrap and rest for 15 minutes.
To make the tartare sauce, place the mayonnaise into a medium bowl and mix through the capers, eschalot, dill, lemon zest and juice. Season to taste.
Lightly coat the flathead fillets using remaining 1/2 cup flour, shaking off any excess.
Coat fillets in the batter.
Place gently into oil and cook for 3-4 minutes until golden brown. Remove and place on paper towel to soak up excess oil.
Serve the fish with the tartare sauce, chips and lemon wedges.
Produced with Sydney Fish Market
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