Angelakis Weekly Seafood Specials



Mulloway: Beer Battered Fish and Chips

E-mail Print
(8 votes, average 3.00 out of 5)

You Need: (Serves 4)fish_and_chips

  • 4 x 250g mulloway fillets
  • 12 potatoes, cut into wedges
  • Seasoned Flour:
  • 100g plain flour
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • vegetable oil for deep frying
  • lemon wedges for garnish


  • 250g plain flour
  • pinch sea salt
  • ground black pepper
  • 375ml beer, chilled
  • 20ml olive oil
  • 1 egg



In a large mixing bowl, whisk all the batter ingredients together until smooth. Cover with cling wrap and rest the mixture for at least 1 hour in the refrigerator.

Par-boil the potatoes in a large pot until 3/4 cooked. Drain and set aside until you have finished cooking the fish. Heat the vegetable oil in a large pan or deep-fryer until extremely hot. Remove the batter from the refrigerator. Combine the seasoned flour ingredients in a large bowl. Coat the fish in the seasoned flour and the drape through the batter, removing the excess on the side of the bowl. Place the fish into the oil. Do not overload the pan. Fry until the fish turns golden and drain on a papper towel. keep warm. Fry the potatoes in the oil until golden.

Serve the fish and chipes immediately. Garnish with lemon wedges.