Fremantle Fish and Chips with Whiting
Crisp, golden battered whiting fillets served alongside thick-cut chips, fresh lemon wedges, and a traditional splash of malt vinegar.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Deep heavy-based pot or deep fryer
- •Spider strainer or slotted spoon
- •Large mixing bowl
- •Whisk
- •Colander
- •Baking tray lined with paper towels
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 32 g
- carbs
- 62 g
- fibre
- 5 g
- protein
- 38 g
- calories
- 680 kcal
Instructions
- 1
Place cut chips into a large saucepan of cold salted water and bring to a gentle boil.
- 2
Parboil the chips for 4 minutes until slightly tender at the edges, then drain thoroughly in a colander.
- 3
Spread the chips across a clean tea towel to steam-dry completely before frying.
- 4
Heat the frying oil in a heavy-based pot to 160°C.
- 5
Fry the chips in batches for 5 minutes without browning, then remove with a spider strainer onto paper towels.
- 6
Whisk 200 g plain flour, baking powder, and chilled pale ale together until just combined into a smooth batter.
- 7
Increase the oil temperature to 190°C.
- 8
Dust whiting fillets in the extra flour, dip into the batter, and carefully lower into the hot oil.
- 9
Fry the fish in batches for 3 to 4 minutes until crisp and golden brown, then drain on paper towels.
- 10
Return the chips to the 190°C oil for 2 to 3 minutes until deeply golden and crunchy, then drain and salt immediately.
- 11
Serve piping hot with fresh lemon wedges and a generous splash of malt vinegar.
Chef's tips
Ensure the parboiled chips are completely dry before frying to achieve a crunchy crust. Keep the beer icy cold so the batter puffs instantly in hot oil. Fry in small batches to maintain oil temperature and prevent greasiness.
Ingredient substitutions
- whiting fillets → flathead fillets or snapper fillets
- chilled pale ale → chilled sparkling mineral water or soda water
- malt vinegar → white vinegar or extra lemon juice
Storage
Best enjoyed fresh immediately, but leftovers can be refrigerated in an airtight container for up to one day.
Reheating
Reheat on a wire rack over a baking tray in a 200°C oven for 8 to 10 minutes until crisp.
Common mistakes to avoid
- •Overmixing the batter, which develops gluten and results in a heavy, chewy crust.
- •Frying chips only once, which produces soft, limp chips rather than a crisp shell.
- •Overcrowding the pot, causing the oil temperature to drop and the fish to absorb excess oil.
Serving suggestions
Cooked Fremantle Fish and Chips with Whiting?
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