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TV favourite Miguel Maestre serves up the perfect beer battered fish and chips

  //food-wine.news-articles.net/content/2025/10/08 .. up-the-perfect-beer-battered-fish-and-chips.html
  Published in Food and Wine on Wednesday, October 8th 2025 at 17:10 GMT by 7NEWS
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Miguel Maestre’s Homemade Beer‑Battered Fish and Chips: A 7News Sunrise Show‑Stopper

On a breezy Saturday morning, 7News’ Sunrise team welcomed TV chef Miguel Maestre to the studio kitchen for a special culinary showcase that has now become a favorite recipe for home cooks across Australia. In the 7News article, “TV favourite Miguel Maestre serves up the perfect beer‑battered fish and chips,” viewers were treated to a step‑by‑step tour of how to turn humble ingredients into a restaurant‑quality dish that’s both crispy and comforting.

The Star of the Show: Miguel Maestre

Miguel Maestre, a well‑known personality on Sunrise’s cooking segments, brings years of experience from his own restaurant, Miguel’s Kitchen, located in the heart of Sydney. The article opens with a short profile of Maestre, noting his signature “no‑fuss” cooking style that blends Southern‑style flavors with Australian produce. He’s praised for making classic dishes feel fresh and approachable, a trait that shines in this particular fish‑and‑chips demonstration.

For readers curious about Maestre’s culinary journey, the article links to a dedicated 7News profile page that details his background, training, and signature dishes. The link provides a glimpse into his menu at Miguel’s Kitchen, showcasing how he uses local fish and seasonal vegetables to create dishes that reflect both tradition and modernity.

Ingredients That Make a Difference

Maestre’s recipe is built around a handful of key ingredients that deliver both flavor and texture:

The article underscores the importance of using fresh fish, ideally caught the day before. Maestre advises rinsing the fish and patting it dry with paper towels to reduce excess moisture—a critical step for a crisp coating.

Step‑by‑Step Breakdown

1. Prep the Fish

• Trim and portion: Slice the fish into bite‑size portions, leaving about 1–2 cm of flesh between pieces to ensure even cooking.
• Season: Lightly sprinkle with salt and pepper, then let rest for 10 minutes to draw out moisture.

2. Make the Beer Batter

• Dry mix: Combine flour, cornstarch, baking powder, and a pinch of salt in a bowl.
• Wet mix: Whisk the egg, beer, and a splash of water to create a runny mixture.
• Combine: Pour the wet ingredients into the dry mix, stirring until just combined—no lumps. A slightly thin batter works best for a light coating.

3. Fry the Fish

• Heat the oil: Use a deep‑frying thermometer to keep oil at 350–360 °F (175–180 °C).
• Coat: Dip each fish portion into the batter, letting excess drip off before carefully placing it into the hot oil.
• Cook: Fry for 4–5 minutes, turning once, until golden brown and flaky. Remove with a slotted spoon and let drain on paper towels.

4. Prepare the Chips

• Cut: Slice potatoes into thick sticks (about 1 cm wide).
• Soak: Submerge the cuts in cold water for at least 30 minutes to remove excess starch.
• First fry: Preheat oil to 300 °F (150 °C). Fry chips for 5–7 minutes until pale but not yet crispy.
• Second fry: Raise oil to 375 °F (190 °C) and fry again until golden and crisp, about 2–3 minutes.
• Season: Sprinkle with sea salt while hot.

5. Plate & Serve

• Place battered fish and chips on a platter, garnish with fresh parsley, lemon wedges, and a small bowl of homemade tartar sauce. Maestre highlights that a squeeze of lemon brightens the flavor profile and balances the beer batter’s richness.

Tips & Tricks From the Show

The article doesn’t stop at a recipe—Maestre shares practical hacks that elevate the dish:

• Ice‑cold batter: Adding a tablespoon of ice water to the batter can improve its crispness.
• Double‑frying chips: A low‑heat first fry breaks down the potato’s interior, preventing a soggy texture. A quick second fry finishes the crisp.
• Beer selection: Maestre experiments with different brews; he prefers a light lager for subtle flavor but notes that a hoppy IPA can add a deeper, slightly bitter finish.
• Safety first: Keep a lid on the pot to prevent oil splashes and use a deep‑frying thermometer for precise temperature control.

He also warns against over‑batter: a thick coating can trap heat and steam the fish rather than crisp it. The key is a light, airy batter that puffs up on contact with hot oil.

Where to Find More

The article includes a clickable “Full Recipe” button that opens a 7News web page featuring a downloadable PDF and an embedded tutorial video. In the video, Maestre demonstrates the exact proportions and timing, providing a visual cue for those new to deep‑frying. Additionally, a link to his Sunrise segment on the day of the broadcast allows readers to watch the cooking segment in full, hearing Maestre’s commentary on each step.

There’s also a dedicated “Behind the Scenes” page that highlights how 7News crews set up their studio kitchen for the episode. This page gives a fun look at the rigging, lighting, and camera angles that make the recipe appear both cinematic and accessible. For viewers who want to try different variations, the article links to a recipe archive on 7News where similar fish‑related dishes—such as fish tacos, fish chowder, and fish‑savory soups—are featured.

Why This Recipe Matters

While fish and chips might seem like a simple comfort food, Miguel Maestre’s version is a masterclass in balancing texture, flavor, and presentation. The article captures why it’s resonating with viewers:

• Home‑cooking confidence: Maestre explains each technique in plain language, ensuring even novice cooks can follow along.
• Local flavor: By sourcing fish locally, the recipe supports Australian fisheries and aligns with sustainability values.
• Versatility: The dish pairs well with a range of sides—from coleslaw to grilled vegetables—and can be adapted to different dietary preferences (e.g., gluten‑free batter using rice flour).

The article ends with a personal note from Maestre: “A good beer‑battered fish and chips is more than a meal; it’s a hug from the past, a conversation starter, and a reminder that good food is best when shared.” That sentiment, combined with the practical, step‑by‑step guide, has made the recipe a staple in many Australian households.

In Summary

Miguel Maestre’s beer‑battered fish and chips, showcased on 7News Sunrise, offers an engaging blend of culinary expertise and relatable cooking tips. From the careful selection of ingredients to the double‑frying technique that guarantees crispness, the article walks readers through each stage with clarity. By following the embedded links—whether to Maestre’s profile, the full recipe PDF, or the behind‑the‑scenes footage—viewers gain a comprehensive understanding of what makes this dish both classic and contemporary.

Whether you’re planning a Sunday family dinner or simply looking to impress guests with a homemade classic, Maestre’s version of fish and chips promises a taste of tradition wrapped in the easy‑going charm that Sunrise fans have come to love. Give it a try and taste why this dish has earned its spot as a favorite on Australian screens and in kitchen counters alike.