Fish and chips

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

Traditionally served with vinegar and plenty of salt.



1½ cups plain flour

½ cup self-raising flour

salt to taste

⅔ cup water

¾ cup milk

1 egg, lightly beaten

2 tablespoons white vinegar

1 kg white fish fillets

5 large old potatoes

2 lemons

oil for deep frying


1. To make Batter: Sift flours and salt into large bowl. Make a well in the centre. In jug, whisk together water, milk, egg and vinegar. Gradually pour liquid mixture into well in flours. Mix with a wooden spoon to form a smooth batter; stand 10 minutes before using.

2. Trim fish, removing any skin and/or bones; trim into serving-sized pieces. Peel potatoes and cut into 1 cm slices, then into chip lengths 1 cm wide. Place potatoes into water until ready to use.

3. Heat oil in deep pan. Drain and dry potato chips with paper towel. Gently lower chips a few at a time into moderately hot oil. Cook over medium heat 4 minutes or until pale golden. Drain well on paper towel. Before serving, reheat oil; cook chips again in batches until crisp and golden. Drain and serve with fish.

4. Reduce oil temperature. Dip fish into batter, coat evenly. Deep-fry 4–5 minutes until batter is crisp and golden. Drain on paper towel.