Entree: Australia – South Australia – Coopers Ale Battered Fish and Chips (Beer-battered fried white fish served with thick chips)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 30 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 firm white fish fillets (flathead, hoki, or cod), approx. 6 oz (170 g) each
- 2 lb (900 g) potatoes (Russet or Maris Piper), peeled and cut into 3/4–1 in (1.91 to 2.54 cm) thick chips
- 1 1/4 cups (160 g) all-purpose flour, plus extra for dusting
- 2 tbsp (16 g) cornflour (cornstarch)
- 1 tbsp (15 g) baking powder
- 1 tsp (5 g) fine salt, plus more for chips
- 1/2 tsp (2.5 g) freshly ground black pepper
- 12 fl oz (355 ml) Coopers Pale Ale or similar Australian ale, very cold
- 2 large eggs, approx. 3 1/2 oz (100 g) total
- 2 qt (1.9 L) vegetable oil for deep frying
- Lemon wedges for serving
- Optional tartare sauce:
  - 1/2 cup (120 g) mayonnaise
  - 2 tbsp (30 g) finely chopped gherkins or cornichons
  - 1 tbsp (15 g) capers, chopped
  - 1 tbsp (15 ml) lemon juice
  - 1 tbsp (15 ml) chopped fresh parsley

Show original ingredient measurements

- 4 firm white fish fillets (flathead, hoki, or cod), approx. 6 oz (170 g) each
- 2 lb (900 g) potatoes (Russet or Maris Piper), peeled and cut into 3/4–1 in thick chips
- 1 1/4 cups (160 g) all-purpose flour, plus extra for dusting
- 2 tbsp (16 g) cornflour (cornstarch)
- 1 tbsp (15 g) baking powder
- 1 tsp (5 g) fine salt, plus more for chips
- 1/2 tsp (2.5 g) freshly ground black pepper
- 12 fl oz (355 ml) Coopers Pale Ale or similar Australian ale, very cold
- 2 large eggs, approx. 100 g total
- 2 qt (1.9 L) vegetable oil for deep frying
- Lemon wedges for serving
- Optional tartare sauce:
  - 1/2 cup (120 g) mayonnaise
  - 2 tbsp (30 g) finely chopped gherkins or cornichons
  - 1 tbsp (15 g) capers, chopped
  - 1 tbsp (15 ml) lemon juice
  - 1 tbsp (15 ml) chopped fresh parsley

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare chips: place cut potatoes in cold water and soak 30 minutes to remove starch, then drain and pat very dry. Preheat oil to 325°F (160°C). Par-fry chips in batches for 5–7 minutes until tender but not colored; remove and drain on paper towels.
2. Make batter: whisk together 1 1/4 cups (300 ml) flour, cornflour, baking powder, 1 tsp (5 ml) salt and pepper in a bowl. In a separate bowl whisk eggs and very cold Coopers Ale. Pour wet into dry and whisk quickly until just combined; batter should be thick but pourable. Keep chilled.
3. Heat oil and finish chips: raise oil temperature to 375°F (190°C). Fry par-cooked chips in batches again 3–5 minutes until golden and crisp. Drain and season with salt.
4. Fry fish: dust fillets lightly with flour, shake off excess, then dip into the chilled beer batter to coat. Fry fillets in 375°F (190°C) oil 4–6 minutes, turning once, until the batter is deep golden and the fish reaches an opaque flake at the thickest part. Do not overcrowd the fryer; work in batches.
5. Make tartare (optional): mix mayonnaise, chopped gherkins, capers, lemon juice and parsley; season to taste.
6. Serve: drain fish on a rack, serve immediately with hot chips, lemon wedges and tartare sauce.

1. Prepare chips: place cut potatoes in cold water and soak 30 minutes to remove starch, then drain and pat very dry. Preheat oil to 325°F (160°C). Par-fry chips in batches for 5–7 minutes until tender but not colored; remove and drain on paper towels.
2. Make batter: whisk together 1 1/4 cups flour, cornflour, baking powder, 1 tsp salt and pepper in a bowl. In a separate bowl whisk eggs and very cold Coopers Ale. Pour wet into dry and whisk quickly until just combined; batter should be thick but pourable. Keep chilled.
3. Heat oil and finish chips: raise oil temperature to 375°F (190°C). Fry par-cooked chips in batches again 3–5 minutes until golden and crisp. Drain and season with salt.
4. Fry fish: dust fillets lightly with flour, shake off excess, then dip into the chilled beer batter to coat. Fry fillets in 375°F (190°C) oil 4–6 minutes, turning once, until the batter is deep golden and the fish reaches an opaque flake at the thickest part. Do not overcrowd the fryer; work in batches.
5. Make tartare (optional): mix mayonnaise, chopped gherkins, capers, lemon juice and parsley; season to taste.
6. Serve: drain fish on a rack, serve immediately with hot chips, lemon wedges and tartare sauce.