andrejthechef
AustraliaSeafoodDinnerDairy-free

Battered Flathead and Chips

Flathead fillets fried in crisp batter, served with chips, lemon and tartare sauce. Coastal Australia's classic fish and chips.

prep
20 min
cook
20 min
total
40 min
serves
4
level
medium
Battered Flathead and Chips, a dish from Coastal Australia

Flathead is the fish most tied to Australian fish and chips, a mild, flaky catch that holds up well under a crisp batter, usually made with cold beer or sparkling water to keep it light.

The chips get the same two-stage treatment good fries get anywhere: a lower-temperature fry to cook them through, then a second, hotter fry right before serving to crisp the outside.

Part of our 20 best Australian recipes list.

method

  1. Cut the potatoes into chips and rinse well in cold water to remove excess starch. Dry thoroughly.

  2. Fry the chips in batches at 150°C (300°F) for 5 to 6 minutes, until soft but pale. Drain and set aside.

  3. Mix the flour, cornstarch, baking powder and salt. Whisk in the cold beer or sparkling water just until combined; a few lumps are fine, and overmixing makes the batter tough.

  4. For the tartare sauce, mix the mayonnaise, gherkins, capers and lemon juice together. Set aside.

  5. Raise the frying oil to 190°C (375°F). Dust the fish fillets lightly in flour, then dip in the batter, letting any excess drip off.

  6. Fry the fish for 4 to 5 minutes, until golden and crisp, and cooked through. Drain on paper towels.

  7. Return the chips to the hot oil for 2 to 3 minutes, until golden and crisp, and drain.

  8. Serve the fish and chips together with the tartare sauce and lemon wedges.

chef's tips

  • Flathead is prized for its mild, sweet flavor and fine flake, and it is the fish most associated with Australian fish and chips. A similar mild, firm white fish is a fair substitute elsewhere.
  • Cold batter against hot oil is what gives you a crisp, not greasy, coating. Keep the batter in the fridge until just before it is needed.
  • Frying the chips twice, once to cook through and once to crisp, is the same principle behind good fries anywhere; do not skip the second fry for the sake of time.
  • Rinsing the raw potato well before frying removes surface starch that would otherwise make the chips stick together and brown unevenly.