Traditional Fish and Chips Recipe

2023-07-11

By Outback Delish

Australian Cuisine

Main Course

Enjoy the classic Australian dish of Fish and Chips with this recipe. 

Summer Meal

Made with fresh fish fillets and crispy potato chips, this dish is perfect for a summertime meal with the family.

 A Gift from European Migrants

The origin of fish and chips in Australian cuisine can be traced back to the European migration to the country. British migrants brought the dish with them when they settled in Australia in the mid-19th century. 

Where to find FIsh and Chips in Australia?

Fish and chip shops can be found in almost every town and city in Australia, with a wide range of variations on the classic dish. While the traditional recipe involves deep-frying battered fish and potato chips.

Wine and Beer Pairing

The crisp, refreshing taste of Tooheys New beer is a great complement to the greasy, salty taste of fish and chips. A Sauvignon Blanc from Adelaide Hills is also a good choice, as its acidity can help to cut through the fried flavors of the dish.

Pitfalls on Fish and Chips

 Frying temperature: Getting the oil temperature right is key to crispy and golden Fish and Chips. The oil should be hot but not too hot as it can burn the batter or cause the fish to be undercooked. Use a thermometer to monitor the temperature and aim for around 350-375°F, Our article is definitely worth a read Top Picks for Precision Cooking. 

 Batter consistency: A thick batter will create a heavy coating, while a thin batter may not stick to the fish. Achieving the ideal consistency may require some experimentation. It's worth taking the time to read our article A Deeper Dive Into the World of American Batter and Frying.

 Fish selection: Choose a firm, white-fleshed fish like cod, haddock, or pollock. Avoid oily or delicate fish as they may not hold their shape or texture during frying.

 Drying the fish: Patting the fish dry with a paper towel before coating it in batter will help the batter adhere better to the fish and prevent it from becoming soggy.

 Drainage and seasoning: Once the Fish and Chips are cooked, place them on a paper towel-lined plate to drain excess oil. Season them with salt and pepper, as well as any other desired seasonings, while they are still hot, give our writing a fair assessment Enhance the Flavor.

Ingredients

• 4 small fish fillets

• 2 cups of flour

• 1 tsp salt

• 1/4 tsp cayenne pepper

• 1 tsp baking powder

• 1 bottle of beer

• 4 large potatoes

• Cooking oil

• Lemon wedges

Instructions

1. Cut the potatoes into thick chips and rinse well. Pat dry with a paper towel and set aside.

2. Heat the cooking oil in a large pot or deep fryer to 180°C.

3. In a mixing bowl, combine the flour, salt, cayenne pepper, and baking powder. Whisk in the beer until smooth.

4. Dip each fish fillet in the batter, then carefully lower into the hot oil. Fry for 6-8 minutes or until golden brown and crispy.

5. Use a slotted spoon to remove the cooked fish from the oil and place on a paper towel to drain excess oil.

6. In a separate frying pan, fry the potato chips in batches for 5-7 minutes or until crispy and golden. Remove from oil and place on a paper towel.

7. Serve the fish and chips immediately with lemon wedges on the side.

Preparation Time 10 min

Cook Time 20 min

Total time 30 min

Nutrition Facts

Calories: 550

Fat: 14 g

Saturated Fat: 2 g

Carbohydrates: 86 g

Fiber: 7 g

Sugar: 4 g

Protein: 18 g

Regional Ingredients Variations of Fish and Chips

Queensland Fish and Chips: Known as the "Barramundi Special", this variation features crispy battered barramundi, served with thick-cut chips and homemade tartare sauce.

Western Australian Fish and Chips: This version is called the "Chippie's Delight" and includes fried whitebait, served with a side of chips and lemon wedges.

New South Wales Fish and Chips: Traditional and classic version of Fish and Chips, served with a generous portion of flaky white fish, chips, and tartare sauce or tomato sauce known as "Crispy Fish with Tartar Sauce". 

Northern Territory Fish and Chips: Here, the fish is often fresh-caught and grilled instead of fried, and may be served with a side of creamy coleslaw for a tropical twist known as "Fried Fish Sandwiches with Creamy Slaw".

South Australian Fish and Chips: Known as the "Seafood Basket", this version includes a mix of fried fish, squid, and prawns, all served with chips and a side of aioli sauce.

Victoria Fish and Chips: This version has a gourmet twist, featuring crispy skinned fish fillets with a side of sweet potato fries and a tangy homemade vinaigrette known as "Crispy Skinned Fish Fillets".

Tasmanian Fish and Chips: A hearty variation that uses Tasmanian salmon or ocean trout instead of traditional white fish, and may be served with a side of beetroot relish or tomato chutney known as "Tasmanian Fish and Chips".

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