Beer Battered Fish and Chips with Tartare Sauce

  • Steps
  • Ingredients


Miguel’s Tartare Sauce

  • In a large mixing bowl combine all ingredients.

Miguel’s Mayonnaise

  • In the glass of a stick blender, crack egg, add olive oil, lemon juice and a pinch of salt.
  • Insert stick blender all the way to the bottom of the glass, blend until set and slowly remove blender up the glass until of mayonnaise consistency.
  • Once combined fold in all Tartare ingredients and serve.

Bondi’s Best Beer Batter

  • Whisk all ingredients until smooth. Your battershould be thin but not to watery.
  • Place in fridge and allow to rest for 2 hours.

Handmade Chips

  • Peel potatoes and cut into thick long chips, about 15mm wide and as long as the potato will allow.
  • First blanch your chips at 160 degrees celsius for 5 minutes
  • Then turn the deep fryer off or pot of oil off and leave the chips to keep cooking for a further 3 minutes.
  • Take them out and place in the fridge to cool down until you’re ready to use them.

Bondi’s Best Beer Battered Flathead and Chips

  • You will need a plate with some plain flour to dust your flathead fillets.
  • Using your deep fryer at 185 degrees cook your chips for 3 minutes or until golden brown.
  • Take out and place on some paper towel.
  • Dust your flathead fillets with plain flour and place in batter.
  • Only fry half the amount of flathead at one time to leave room in the fryer.
  • Take the fillets out of the batter one at a time using the side of the bowl to wipe off excess batter.
  • Fry for 2-3 minutes depending on the size and thickness of yourfillets.
  • Place on a plate with paper towel.
  • Repeat with the rest of the flathead.


Serves 4. Best served on large platters with an ice cold beer.

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