Beer batter is one of those things that feels festive and a little indulgent – the batter puffs up, the fish inside steams perfectly, and the result is a golden, crunchy shell encasing beautifully cooked fish. Paired with crispy potato cakes, this is our version of fish and chips made at home. It's a bit of a project, but completely worth it.
The key to a good beer batter is using very cold beer and not over-mixing. A few lumps are fine – actually desirable. The batter should be used immediately.
Beer Battered Fish & Potato Cakes
Serves 4
You'll need
- 600 g firm white fish fillets (flathead, ling, snapper), cut into large pieces
- vegetable oil, for deep-frying
- salt flakes
- lemon wedges and tartare sauce, to serve
Beer batter
- 1 cup (150 g) plain flour, plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 330 ml very cold beer (lager or pale ale)
Potato cakes
- 4 medium waxy potatoes, peeled and sliced 5 mm thick
- plain flour, seasoned with salt, for dusting
How to make it
For the batter, whisk together the flour, baking powder and salt. Make a well in the centre and pour in the cold beer. Whisk until just combined – don't over-mix. Use immediately.
Fill a large, deep pot with enough vegetable oil to come 8 cm up the sides. Heat to 180°C.
For the potato cakes, dust the sliced potatoes in seasoned flour. Fry in the hot oil for 3–4 minutes until golden and cooked through. Drain on paper towel and season with salt flakes. Keep warm in the oven.
Dust the fish pieces lightly in flour, then dip into the batter, letting the excess drip off. Fry in the hot oil for 3–4 minutes until deeply golden and cooked through. Drain on paper towel and season immediately with salt flakes.
Serve the fish and potato cakes with tartare sauce and lemon wedges.
This recipe is from The Fishmonger's Son Cookbook — available in-store at 781 Nicholson Street, Carlton North — come and say hello.