Dish of the day: fish and chips
Skip the queue and the post-grease guilt at the local fish-and-chip shop, and take your Good Friday to the next level with this classic pub-style fish and chips recipe from Melbourne’s Rachael Lane. You’ll be fighting dirty like a seagull for the very last twice-cooked chip.
Fried fish
225g | plain flour, plus extra for coating |
1 teaspoon | baking powder |
375ml | chilled beer (such as lager) |
800g | flathead tails or other firm white fish fillets |
vegetable oil, for deep-frying | |
sea salt | |
lemon wedges, to serve |
Twice-cooked chips
1kg | large potatoes such as sebago |
vegetable oil, for deep-frying | |
sea salt |
Tartare sauce
2 | large egg yolks |
1 teaspoon | dijon mustard |
1 tablespoon | lemon juice |
250ml | light olive oil |
2 teaspoons | finely chopped cornichons |
2 teaspoons | finely chopped red onion |
2 tablespoons | capers, rinsed and |
2 tablespoon | finely chopped chives |
1 tablespoon | finely chopped flat-leaf parsley |
Method
To prepare the chips, peel the potatoes and rinse under cold water. Cut into 1.5 cm thick chips. Place in a large bowl and cover with cold water. Leave to soak for 30 minutes.
Drain the chips and spread out on clean tea towels. Pat dry.
Meanwhile, sift the flour and baking powder together into a medium-sized bowl. Gradually add the beer, whisking until smooth. Cover the batter and refrigerate for 30 minutes.
To make the tartare sauce, whisk the egg yolks, mustard and lemon juice together in a small bowl. Gradually pour in the oil, whisking continuously, until thick. Add the remaining ingredients and stir to combine. Set aside.
Two-thirds fill a deep-fryer or a large heavy-based saucepan with vegetable oil and heat to 150°C.
Partially cook the chips in batches, for 5 minutes. Remove using a slotted spoon and put on paper towel to drain.
Heat the oil to 190°C.
Toss the fish in flour and dredge in batter. Cook in batches for 3–4 minutes, or until crisp and golden brown. Transfer to paper towel, to drain.
Fry the chips for a second time, again in batches (so as to not cool the oil down too much, which will cause the chips to become greasy) for 5 minutes, or until golden-brown and crisp, yet still fluffy on the inside. Remove using a slotted spoon and spread on paper towel to drain. Season with salt.
Season the fish and serve with twice-cooked chips, tartare sauce and lemon wedges.
For a unique take on the fishy tradition, check out the Cooked collection of Good Friday recipes – think fennel-cured salmon, smoked-fish pie, and crispy battered squid and prawns.