Anthony's dad ran a wholesale seafood business that supplied fish and chip shops all across Melbourne. Their flake was second to none. Anthony grew up surrounded by that world — the smell of the fryer, the rhythm of the shop, the simple pleasure of really good battered fish.
This recipe is a nod to that. Classic beer batter, golden flake, handmade potato cakes on the side. It's one of Anthony's signature dishes at home and one that his kids ask for constantly. The potato cakes are non-negotiable.
The batter should be thin to medium — not too runny (it won't stay on the fish), not too thick (the fish won't cook through). The lemon zest in the batter is the detail that lifts the whole thing. Don't skip it.
Beer Battered Fish & Potato Cakes
Serves 4
You'll need
- 6 fresh gummy shark (flake) fillets (600 g) — or swap for flathead, rock ling or gurnard
- Salt flakes
- 400 g plain flour
- Freshly ground black pepper
- 1 teaspoon baking powder
- 375 ml beer
- Zest of 1 lemon
- Olive or vegetable oil, for deep frying
- 1 large potato
- Ketchup, mayo and lemon wedges, to serve
How to make it
Lightly salt the fish and set aside in the fridge for 10 minutes — this draws out any moisture and gives you a better result.
In a shallow bowl, combine 100 g of the flour with a pinch each of salt flakes and freshly ground black pepper. In a deep bowl, combine the remaining flour and the baking powder. Slowly pour in the beer, gently whisking as you go — you want a thin to medium texture. Whisk in the lemon zest. Set the batter aside for 10 minutes.
Prepare a pan or wok for frying by pouring in the oil to a depth of 3–4 cm. Heat on medium heat. While the oil is warming, remove the fish from the fridge and pat it dry with paper towel.
One at a time, hold a fillet by the corner and dip it in the flour to cover, then dunk it back and forth in the batter to coat. Use the edge of the bowl to gently remove any excess. Place the fillet immediately into the oil and cook for 3–5 minutes until golden, turning over halfway through. Don't overload the pan. Place on paper towel to drain.
For the potato cakes: slice one large potato on a mandoline and fry them in the same way for 3–5 minutes, turning once, until golden.
Serve with good ketchup, mayo and lemon wedges. This is not a health food. It is a very good time.
This recipe is from The Fishmonger's Son Cookbook — available in-store and online.