better homes & gardens

Fish and chips
Fish and chips
Preparation time:
10 mins
Cooking time:
35 mins
4 Serves


  • ½ bunch thyme, finely chopped
  • ¼ bunch rosemary, finely chopped
  • 2 Tbsp rock salt
  • 4 large potatoes, unpeeled, washed
  • Vegetable oil, for deep-frying
  • 2 cups mineral water, chilled
  • 1 cup ice cubes
  • 1½ cups plain flour
  • 800g boneless, skinless bream fillet, cut into 3cm-thick fingers
  • ½ cup rice flour
  • Sea-salt flakes and freshly ground black pepper, to season
  • Aioli, to serve
  • Lemon wedges, to serve
  1. Method
  2. Notes

  1. Use a mortar and pestle to grind thyme, rosemary and rock salt until fine. Thinly slice potato with a mandolin. Pour oil into a large saucepan to 8cm deep. Heat to 180°C. Cook potato chips, in 2 batches, for 8-10 minutes or until golden and crisp. Drain on paper towel.
  2. Pour mineral water into a large bowl. Add ice cubes and plain flour. Whisk until just combined, leaving a few small lumps. Toss fish pieces in rice flour, then dip in batter, shaking off excess. Deep-fry, in 2 batches, for 5-6 minutes or until crisp and light golden. Drain on paper towel. Season with salt and pepper.
  3. Season chips with a little of the herb mixture. Serve with fish, aioli, remaining herb mixture and lemon wedges.

If you don't have a mortar and pestle put thyme, rosemary and rock salt in a food processor.

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