English Cuisine

More recipes from SBS Food

All English Recipes

TV Show
Food Safari

Key Ingredient
Fish
Potato

Cuisine Category
English

Food Category
Seafood

Fish and chips

Cuisine: English Created by Sue Pearson

With so much coastline and cold weather, it’s no wonder the steaming, battered fish and chips became such a favourite in England, and a popular export to many other coastal nations around the world.

Ingredients

2 cups plain flour
1 ½ - 2 cups dark beer
Water (as needed)
1 tbsp yeast
Salt
Potatoes (allow 1-2 per person)
Canola oil (for frying)
Flathead fillets (2 per person)

View Conversion table

Preparation

In a large mixing bowl place the flour. Make a well in the centre and pour the beer into it. Start whisking in the flour with the beer and while whisking pour water into the mix little by little to avoid lumps forming in the mix. Keep whisking until all the flour is incorporated into the batter and the batter is a smooth consistency.

Then add yeast, salt and whisk to combine. Leave the batter to settle for 1 to 1½ hours in a warm place.

To make the chips, peel and slice potatoes, pat dry then cut into 1.5cm wide fingers. Place into boiling oil in a deep saucepan for 5 minutes. Remove from oil with a slotted spoon and place on a metal rack to cool for 10 minutes. Reheat the oil then cook chips again for 7 to 10 minutes or until golden with a crunchy outer layer. Season with salt.

Flour and lightly coat the fish filets in batter. Into a deep frying pan of boiling canola oil place the fish and cook for up to three minutes, turning regularly to cook evenly. Remove the fish from oil, place onto paper towel to absorb excess oil, season with salt and serve with chips.

English Restaurants

Displaying 10 of 68 English Restaurants.

Restaurant		Suburb
1.	Prince Albert Bar	Broadbeach
2.	Chesser Cellar	Adelaide
3.	De Bortoli Winery and Restaurant	Dixons Creek
4.	Fenix	Richmond
5.	Restaurant Balzac	Randwick
6.	Slug 'n' Lettuce Tavern	Parafield Gardens
7.	Four In Hand Hotel	Paddington
8.	The Lord Dudley Hotel	Woollahra
9.	Moon and Sixpence	Perth
10.	Bistrode CBD	Sydney

30 Oct 2010 12:38 AEST

Anna

Perth

Fantastic

Made this last night - WOW!!! Will never buy fish and chips again...so delicious!!! Batter is best left for around 1 1/2 -2hrs - gets nice and bubbly (didn't at hour mark) and then unbelievably crispy when fried. Destined to become family favourite.

16 Mar 2010 06:13 AEST

Ann

Millgrove Vic

Glutenfree Batter

The recipe looks really nice, but for glutenfree folks, please be careful about flours included. Barley is one of the forbidden group, along with wheat, rye and oats, whilst buckweat is questionable. How about using a ready-made GF flour or GF batter mix? These products have improved greatly in recent years. Or combine any of rice, corn, potato, tapioca, chickpea flours with a safe baking powder. Also leave out the beer or stout as they're made from gluten-containing grains. Good luck.

05 Dec 2009 04:56 AEST

Bendigo

Gluten Free Batter

We purchased a great gluten free batter from www.glutenfreechoices.com.au G&C Batter - Loved it

23 Aug 2009 02:38 AEST

Anna Black

Fitzroy North

Gluten Free Crispy Batter

The best gluten free batter is G&C Crispy Batter 350g which can be bought at the following website. http://glutenfreechoices.com.au/index.php?main_page=product_info&cPath=18&products_id=56 Hope that helps.

22 Feb 2009 02:41 AEST

Paul Pearce

Croydon

Recipe ok, source Rip off

The recipe is not bad, but , excited after watching the episode on the show, we visited the said business on KI and tried the fish and chips from the horses mouth so to speak.. Crispy Batter? What batter, it was thin and definitely not crispy. The chips were ok but the fish portion very small and expensive. My local fish shop does as good for a fraction of the cost. Now they do a great fry on the pier at Whitby. But that's another story.

16 Feb 2009 08:02 AEST

Abby

Castle Hill

Great Batter!

I have finally found a great batter! It was so light and crunchy. I will have to work on my chips though...

28 Jan 2009 11:02 AEST

Naomi

St Leonards, VIC

Excellent

Who needs a special deep fryer now there is the wok? We had this the other night and won't be buying this treat for a long time to come. Even our toddler ate everything. I even made potato cakes (scallops for those north of the border), the results were excellent. Re gluten free subs - try gluten free flour from the supermarket, barley flour or buckwheat flour. I'm trying the second two in bread making and use the buckwheat quite regularly for galettes which are light with no added wheat flour.

23 Jan 2009 08:43 AEST

Sarah Fisher

Warners Bay

Is there a good gluten free substitute?

I haven't had good fish n chips for a long time and love the look of this recipe. I want to make it tonight for a friend however she is gluten intolerant and I was wondering if there is a good substitute??

17 Jan 2009 12:49 AEST

Mike

Surfers Paradise

Big Fish

Simple is all ways the best ! Finishing off the beer while cooking was an extra treat

Comment on this recipe

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.