Try our classic beer-battered fish and chips recipe.The family favourite for any occasion. 


  • 800g boneless flathead fillets, skin removed (or other firm, white fish)

  • sunflower oil, to deep fry

  • chips to serve

  • lemon wedges to serve

  • Beer Batter

  • 2 cups  self-raising flour, plus extra to dust

  • 1 egg, lightly beaten

  • 330ml beer (we used pale ale), chilled

  • Tartare sauce

  • 1 cup (300g) mayonnaise

  • 1 tbs baby capers, drained and chopped

  • 1 dill pickle, chopped

  • 1 eschalot, finely chopped

  • 1/2 bunch dill, sprigs chopped

  • Zest and juice of 1/2 lemon,


  • 1.

    Half fill a large, heavy saucepan with oil. Heat to 180°C over medium heat.

  • 2.

    For the beer batter, place 1.5 cups (225g) flour in a large bowl and season with 1 tsp each of salt and pepper.

  • 3.

    Whisk in 2 tbs water and the beer until there are no lumps. Cover bowl in plastic wrap and rest for 15 minutes.

  • 4.

    To make the tartare sauce, place the mayonnaise into a medium bowl and mix through the capers, eschalot, dill, lemon zest and juice. Season to taste.

  • 5.

    Lightly coat the flathead fillets using remaining 1/2 cup  flour, shaking off any excess.

  • 6.

    Coat fillets in the batter.

  • 7.

    Place gently into oil and cook for 3-4 minutes until golden brown. Remove and place on paper towel to soak up excess oil.

  • 8.

    Serve the fish with the tartare sauce, chips and lemon wedges.


Produced with Sydney Fish Market

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