Classic fish'n'chips

Beer battered flathead and hand cut chips.
Beer battered flathead and hand cut chips. Photo: Steven Siewert

Wonderfully moist flathead in a sinfully crispy beer batter.


Cotton seed oil

5 large sebago potatoes, scrubbed

1 cup mayonnaise

½ lemon, juiced

2 dill pickles, finely chopped

3 tbsp capers, finely chopped

2 eschallots, peeled and chopped

1 cup flat parsley, finely chopped, plus extra to garnish

Sea salt for seasoning

200g plain flour

375ml beer, chilled (we use Coopers Pale Ale)

1 lemon, quartered

12 pieces flathead fillet, skinned and boned, about 50g each


I don't know of a better fish to batter and deep fry than flathead; it stays so wonderfully moist. A domestic fryer helps here, it's easier and safer.

Preheat fryer with cotton seed oil to 180C. Bring a steamer to the boil. Cut the potatoes into squares without wasting too much - the chips don't have to be perfectly uniform. Cut into chips about a half-centimetre square and steam until just cooked. Lay on a cloth to dry.

Make tartare sauce by mixing mayonnaise, lemon juice, pickles, capers, eschallots and parsley. Fry the chips until golden brown, drain on a paper towel and season.

Make a batter by whisking flour in a bowl with beer until smooth. Quickly dip the fish in batter, allowing excess to drain, and fry until golden brown, about three to four minutes. Remove, drain on paper towel and season.

Place the chips on four warm plates, the fish on top and garnish with lemon and parsley. Serve tartare sauce on the side.