Crispy beer-battered fried bream — the classic Aussie pub-style fish + chips you can make from a fresh catch at camp. The bicarb soda in the batter is the secret to extra-light + crispy texture. Marinated batter then deep-fried hot — done in 15 minutes start to finish.

Pairs perfectly with chips, lemon wedges + a cold beer. Fish + chip night, camp-style.

Photo by Whitney Cambarijan on Unsplash

Serves: 4 · Prep: 5 minutes (+ 1 hour batter rest) · Cook: 10-15 minutes · Equipment: deep-fry pan or wok, plastic bag, mixing bowl

Photo: Nick Fewings / Unsplash

• 4 fillets of bream (skin off)
• 2 cups plain flour (1½ cups for batter, ½ cup for dusting)
• ½ tsp bicarb soda
• Cold water (enough to make a smooth batter — about ¾ cup)
• Vegetable oil for deep frying (peanut oil ideal)
• 1 plastic ziplock bag for dusting
• Salt + pepper to taste

Optional upgrades: 200ml cold beer (replace some water for beer-battered version); pinch paprika in the dusting flour; pinch garlic powder.

To serve: hot chips, lemon wedges, tartare sauce, fresh garden salad, cold beer.

Substitute fish: any firm white fillet — flathead, whiting, snapper, kingfish, garfish, mahi-mahi.

1. Place 1½ cups of flour + bicarb soda in a mixing bowl. Whisk to combine.
2. Add cold water gradually, stirring continuously to avoid lumps.
3. Whisk until smooth — should be the consistency of thick cream (coats the back of a spoon).
4. Refrigerate for 1 hour. The rest develops the texture + lets the bicarb activate properly.

Why bicarb? Releases CO₂ when it hits the hot oil = extra-light, crispy, bubbly texture. Same principle as beer batter (the beer adds CO₂).

Photo: Andrew Liam / Unsplash

1. Pat the fish dry with paper towel — wet fish makes the batter slide off.
2. Heat the oil to 180°C (355°F) — very hot but NOT smoking. Test with a teaspoon of batter — should bubble vigorously but not burn.
3. Place ½ cup of flour in a plastic bag. Add 1-2 fillets at a time + shake to coat. Shake off excess.
4. Dip each floured fillet into the cold batter. Coat completely, let excess drip off.
5. Lower carefully into the hot oil — away from you, to avoid splash. Don't crowd the pan; cook in batches.
6. Cook 3-4 minutes per side until deep golden + crispy. The batter should hold its shape + bubble lightly. Larger fillets need a little longer.
7. Remove with a slotted spoon to a paper-towel-lined plate. Sprinkle salt immediately while hot.
8. Serve immediately with chips, lemon wedges + your sauce of choice.

• Cold batter on hot oil = best result. The temperature shock creates the puffy + crispy texture
• Beer batter version: replace half the water with cold lager or pale ale. Adds extra carbonation = even crispier. Discount: opens the door to "fish + chips + beer" pairing
• Don't dunk wet fish in the dusting flour — it'll go gluey + clump. Dry first
• Don't crowd the oil — drops the temperature too much; results in greasy soggy fish
• Test oil temperature with a wooden spoon (handle end) — bubbles immediately = ready; few/no bubbles = too cold
• Resting batter is crucial — the gluten relaxes + the bicarb gets active. Don't skip the 1-hour fridge time
• Doubled batter for extra-crispy: dust → batter → cool 30 sec → batter again → fry. Beer-battered shop-style result
• Without a deep fryer: works fine in a deep frying pan or wok with 4-5cm of oil
• Camp version: butane stove + wok works perfectly. Make the batter ahead at home + keep cool in the esky
• Leftovers are best avoided — fried fish goes soggy. Cook only what you'll eat

The classic Aussie fish + chip dinner from a campsite. Catch the fish in the morning, fry it for dinner that night. The bicarb-soda batter trick gives you proper pub-quality crispness without the deep-fryer. Beer in hand, chips on the side, lemon wedge + tartare sauce — perfect.

Master this recipe + you've got the technique for any fried fish. Same batter works for prawn fritters, calamari rings, even tempura vegetables. The batter is the universal vehicle.