Classic fish’n’chips with beer batter

Got a spare can of beer?

Perfect to make a classic fish’n’chips, like Chef Jeremy Strode did in SMH Good Living a few weeks (3 July 2012) ago using flathead fillets cos he says the fish stays wonderfully moist.

He whisks 200g plain flour with 375ml Coopers Pale Ale until smooth. Cut 500g (to serve 4) skinned flathead fillets into large pieces. Dip fish in the batter, allowing any excess to drain, & fry on mod heat until crisp & golden, about 3-4 minutes. Fry or oven bake the chips. Serve the lot with salt, lemon & a blob of tartare.

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