By Leigh O’Connor.
Some of my favourite childhood memories revolve around Sunday night dinners cooked by Dad – his special recipe for beer-battered fish and homemade chips. There was nothing like it, I anticipated that meal all week long…
Dad would never give up his recipe – nor the one for his infamous pickled onions – and I have tried to replicate it many times without the same success. Homemade fish and chips score a home run on any family dinner table whatever time of the year and in Australia, we are blessed with plenty of fish in the sea to choose from.
We asked four of our favourite seafood restaurants to batter up to the plate and dish up a sure-fire fish recipe that is guaranteed not to strikeout:
South Perth’s grand old lady, The Windsor Hotel on Mill Point Road recently revamped her look and menu to lure more diners in to enjoy a favourite tipple, as locals have done since 1898. There’s plenty of spots to chill out on comfy leather couches, or take a seat bar side and net a meal of tempura battered King George whiting.
Crispy tempura batter makes these whiting fillets a great family meal for warmer weather; with coleslaw and honey mustard dressing, tartar sauce and chips, watch them sink into hungry stomachs as your little sharks circle the table.
Some say too many hands spoil the brew but at this hip, micro-brewery and restaurant All Hands Brewing House on King Street Wharf in Sydney, it’s the more the merrier as friends gather for after-work drinks and craft beer.
What better way to enjoy the harbour views than by delving into fresh seafood on offer, such as AHBH beer-battered fish and chips. Using AHBH Hump Day IPA beer to achieve a light and crisp coating, this recipe is easy to replicate at home using your choice of firm, white fish fillets; while the homemade tartar sauce adds a creamy texture and salty tang with capers, gherkins, shallots and parsley.
Watch mixologists create divine cocktails to match tapas tempters at Morsels at Mudgeeraba on Railway Street in a friendly, relaxed environment in keeping with the Gold Coast lifestyle. Dine alfresco with a Sangria in hand, while snacking on beer batter snapper goujons with Japanese tartar and gem lettuce salad.
This batter recipe uses Stone & Wood beer from Byron Bay to coat local snapper, cut into goujons and deep-fried; served with a maple dressing, tartar sauce, lettuce and cherry tomato salad, it’s a simple dish that will satisfy.
Starting at sea, Mures Lower Deck looks after their fish from the moment they are freshly caught, to arriving on the plate at their restaurant on Victoria Dock in Hobart. This family-owned business has a passion for the sea and Tasmania, starting with the deckhands on their own boats through to the Executive Chef, as seen in offerings like battered fish with homemade tartar sauce.
Blue eye trevalla or any premium white fish is ideal for this recipe, which uses chilled beer to make a light and crispy batter; while the tartar sauce will keep in the refrigerator covered, for about a week.
Still looking to hook a winning fish dish? Click here for more recipes.