Classic English fish and chips
300 g (2 cups) - plain flour, plus extra for dusting
375–500 ml - dark beer
1 tbsp - dried yeast
1 tsp - olive oil
6–8 - potatoes such as Dutch cream
canola oil for deep-frying
8 - flathead fillets
Place the flour in a large mixing bowl. Make a well in the centre and pour the beer into it. Start whisk-ing the flour with the beer and, if necessary, adding water into the mix little by little to avoid lumps forming. Keep whisking until all the flour is incorporated and the batter is smooth. Whisk in the yeast and salt to taste. Leave the batter in a warm place for 1–1 ½ hours. Just before using add the olive oil, which adds gloss to the batter.
Peel and slice the potatoes, pat dry and cut into chips 1.5 cm wide. Heat sufficient oil in a deep saucepan and fry the chips for 5 minutes. Remove from the oil with a slotted spoon and leave to cool and drain on a wire rack for 10 minutes.
Reheat the oil and cook the chips again for 7–10 minutes until golden with a crunchy outer layer. Season with salt.
Dust the fish in flour and lightly coat in batter. Add to the hot oil and cook for up to 3 minutes, turning regularly. Drain on paper towel, season with salt and serve with the chips.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Displaying 10 of 68 English Restaurants.
|1.||Prince Albert Bar||Broadbeach|
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|6.||Slug 'n' Lettuce Tavern||Parafield Gardens|
|7.||Four In Hand Hotel||Paddington|
|8.||The Lord Dudley Hotel||Woollahra|
|9.||Moon and Sixpence||Perth|
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