History

Sydney fish-and-chip shops emerged with European migration in the 1920s and 30s, on every beach and inside the central food courts. Doyles on the Beach at Watsons Bay (1885) is the heritage anchor; modern Sydney chips-shops use NSW-caught flathead, snapper or whiting, often in beer batter. Sydney Fish Market at Pyrmont sells over 1 million paper-boats of fish and chips per year.

Common allergens: Gluten, Fish

Make it at home

Yield Serves 4Hands-on 30 minTotal 45 minDifficulty Intermediate

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.

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

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat fish and chips, sydney-style

Fish and Chips, Sydney-style in Sydney

North Bondi Fish ★ 4.3

Seafood$$bondi

Beach-side seafood diner above North Bondi's Ramsgate Avenue, Sydney. Fish and chips, oysters, salt-and-pepper squid, walk-in courtyard tables most days.

Signature: Fish and chips, Salt-and-pepper squid, Whole grilled snapper

Order: The fish and chips with North Bondi's chip-shop slaw.

Tip: No bookings; the upstairs terrace is the prize at sunset.

120 Ramsgate Avenue, North Bondi NSW 2026

Saint Peter ★ 4.9

SeafoodChef Josh Niland$$$$A$215paddingtonWed-Sat dinner from 6pm, Thu-Sat lunch from 12pmBook 3 to 6 weeks ahead

Josh Niland's fin-to-tail seafood room in Paddington, Sydney holds three Good Food Guide hats. Dry-aged fish, seafood charcuterie, daily catch boards.

161 Underwood Street, Paddington NSW 2021 Book →

More cities are in research. Want fish and chips, sydney-style covered somewhere specific? Tell us where you want to eat.

Browse all dishes →