Fried fish and chips with tartare and lemon; North Bondi Fish lists it at A$30, and flathead, snapper and King George whiting are common fish in Australia.

Greek migrant Athanasias Comino is the first recorded owner of an Australian fish and chip shop, opened in 1879 on Oxford Street in Sydney and inspired by an earlier shop run by an unidentified Welshman. Reef cod, rock cod, barramundi and flathead are commonly used, with farmed basa and hoki common since the early 2000s. Doyles on the Beach at Watsons Bay says its original site dates from 1885.

Where to eat Fish and Chips, Sydney-style in Sydney

1 editor pick for Fish and Chips, Sydney-style in Sydney, ranked by editorial score. All Sydney signature dishes · Fish and Chips, Sydney-style across every city.

  • North Bondi Fish

    Order Classic fish and chips, the fish burger or something from the Market Fish list.

    North Bondi Fish is a seafood restaurant at 120 Ramsgate Avenue, North Bondi, a few short steps from the sand and surf, open seven days a week.

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Make it at home

Serves 445 minIntermediate

Ingredients

  • 800g flathead or snapper fillets, skin off, cut into 4 portions
  • 1.5kg sebago potatoes peeled and cut into thick chips
  • Vegetable oil for deep-frying (1.5L)
  • Batter: 200g plain flour
  • 200g cornflour
  • 1 tsp baking powder
  • 1 tsp salt
  • 400ml very cold sparkling water (or lager)
  • Lemon wedges and tartare sauce, to serve
  • Sea salt and malt vinegar

Method

  1. Boil the chips in salted water for 5 minutes until just tender. Drain and dry on a tray for 10 minutes.
  2. Heat the oil to 130 degrees Celsius in a heavy pot.
  3. First fry: cook the chips in batches for 5 minutes until soft but not coloured. Drain on paper.
  4. Heat the oil to 180 degrees Celsius. Second fry: cook the chips in batches for 3-4 minutes until golden and crisp; drain on paper, season with salt.
  5. Whisk the dry batter ingredients in a bowl, then whisk in the cold sparkling water until just combined (small lumps OK).
  6. Pat the fish dry, dust lightly in plain flour, then dip into the batter.
  7. Fry the fish in the 180-degree oil for 4-5 minutes until golden and cooked through. Drain on paper.
  8. Serve immediately with lemon wedges, tartare, malt vinegar and sea salt.

Editor tip. Twice-frying the chips at two temperatures is what makes the outside crisp and the inside fluffy; never skip the first low-temperature fry.

Common allergens: Gluten, Fish.