Beer-Battered Barramundi and Chips
Crispy golden beer-battered wild-caught barramundi served alongside thick-cut hot chips and lemon wedges.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 760 kcal
Equipment
- •Deep heavy-based saucepan or deep fryer
- •Cooking thermometer
- •Wire cooling rack
- •Slotted spoon or spider
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 760 kcal
- fat
- 40 g
- carbs
- 62 g
- fibre
- 4 g
- protein
- 38 g
- calories
- 760 kcal
Instructions
- 1
Soak cut potatoes in a bowl of cold water for 20 minutes to remove excess surface starch.
- 2
Drain potatoes thoroughly and pat completely dry with a clean tea towel.
- 3
Heat oil in a heavy-based pot to 150 degrees C.
- 4
Par-fry the potato chips in batches for 5 minutes until tender but not browned, then drain on paper towels.
- 5
Whisk plain flour, cornflour, baking powder, and a generous pinch of salt together in a bowl.
- 6
Pour in the chilled beer and whisk briefly until just combined, leaving a few small lumps.
- 7
Increase the oil temperature to 190 degrees C.
- 8
Fry the par-cooked chips in batches for 3 to 4 minutes until crisp and golden, then drain and salt immediately.
- 9
Dust barramundi portions in extra flour, shake off excess, then dip into the cold beer batter.
- 10
Lower battered fish carefully into the hot oil and fry for 4 to 5 minutes until deeply golden and crisp.
- 11
Transfer fried fish to a wire rack set over a tray to drain.
- 12
Serve immediately with the hot chips, lemon wedges, and tartare sauce.
Chef's tips
Keep the beer ice-cold right up until whisking to ensure a light, shatteringly crisp batter. Never rest fried fish directly on paper towels, as trapped steam will make the underside soggy; always use a wire rack. A cooking thermometer is crucial for keeping oil temperatures accurate.
Ingredient substitutions
- barramundi fillets → flathead, blue grenadier, or cod fillets
- beer → ice-cold soda water
Storage
Best enjoyed immediately, but leftovers can be kept in an airtight container in the fridge for up to 1 day.
Reheating
Reheat on a wire rack in an oven preheated to 200 degrees C for 8 to 10 minutes to restore crispness.
Common mistakes to avoid
- •Using warm or flat beer, which leads to a dense, oily crust.
- •Overcrowding the pot, which drops oil temperature rapidly and causes greasy fish.
- •Skipping the potato drying step, leading to limp, steamed chips.
Serving suggestions
Cooked Beer-Battered Barramundi and Chips?
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