Ingredients Jump to Instructions ↓

  1. Ingredients (serves 8)

  2. 1 1/5kg sebago potatoes, peeled, sliced into 1mm-thick rounds (see tip)

  3. 6 cups rice bran oil or vegetable oil, for deep-frying

  4. 800g flathead fish fillets, skin removed

  5. 1 1/2 cups plain flour

  6. 1/2 cup cornflour

  7. 1 teaspoon baking powder

  8. 2 teaspoons salt

  9. 1 teaspoon white sugar

  10. 1 1/4 to 1 1/2 cups chilled water

Instructions Jump to Ingredients ↑

  1. Pat potato slices dry with a clean tea towel. Heat oil in a large saucepan or wok over medium-high heat until hot. Preheat oven to 160°C.

  2. Carefully add potato slices, 1 at a time, to hot oil. Deep-fry potato slices in batches, turning occasionally, for 8 to 10 minutes or until golden. Remove to a wire rack over a baking tray lined with paper towel. Keep warm in oven.

  3. Cut fish into serving-sized pieces. Pat dry with paper towel. Place 1/2 cup plain flour in a shallow bowl. Season with salt and pepper. Coat both sides of fish in seasoned flour.

  4. Sift remaining 1 cup plain flour, cornflour, baking powder and salt together into a large bowl. Stir in sugar. Make a well in the centre. Add 1 1/4 cups chilled water. Mix to form a thick batter, adding more water if necessary (the batter should be the consistency of thickened cream). Don't over-mix.

  5. Reheat oil in saucepan or wok over medium-high heat. Dip 1 piece of fish at a time in batter to coat. Cook 2 to 3 pieces at a time for 4 minutes or until golden and cooked through. Drain on a wire rack over a tray lined with paper towel. Keep warm in oven while cooking remaining fish.

  6. Season fish and chips with salt. Serve with tartare sauce (see related recipe).


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