beach

Cooking cod, hake or haddock in a super-crispy batter made from sparkling water steams the fish so it's really moist

Golden beer-battered fish with chips

plain flour

cornflour

tsp baking powder

turmeric

milliliters lager beer

water

litre sunflower oil,for frying

fillet sustainable cod, hake

potatoes,Maris Piper

tbsp plain flour

sunflower oil

Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.

Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.

To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').

Best served on or near the beach, with a cold beer or two somewhere nearby.

This is an edited extract from Matt Moran’s Australian Food: Coast + Country, Murdoch Books, $45, out now.

Grilled calamari with salsa verde

squid tubes (from about 2 large squid), cleaned

olive oil

Lemon

flat-leaf parsley, leaves picked

tsp salted capers, rinsed, drained

cornichons

anchovy

garlic clove, finely chopped

lemon

A creamy, tart lemon pie in a saltine crust topped with whipped cream or meringue sprinkled with sea salt.

Atlantic Beach Pie

sleeves regular saltine crackers (not unsalted, whole wheat, etc.)

(1 stick) butter,

sugar

sweetened condensed milk

lemon juice

Whipped cream (or meringue

Coarse-grain sea salt

cream of tartar

Atlantic Beach Pie 

butter, melted

egg white,

salt

(14 oz) can sweetened condensed milk

egg yolks,

lime

lemon lemons

Whipped cream

In a medium-sized bowl, mix together crushed crackers, melted butter, granulated sugar, the egg white, and salt until fully combined.

Press cracker mixture into a 9-inch pie dish to form an even crust, then place crust in the fridge for 25 minutes.

After crust has chilled, bake for 18-20 minutes or until crust is beginning to turn golden in color. Allow crust to cool while you prepare filling.

Pour filling into the crust and bake for 15 minutes or until the center of the pie has only a slight jiggle.

Allow pie to cool to room temperature then chill in the refrigerator for at least 2 hours before serving.

Before serving, top with whipped cream and lime zest if desired.

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Golden beer-battered fish with chip...

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Atlantic Beach Pie

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Top 4 beach recipes from across the web

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Golden beer-battered fish with chip...

Grilled calamari with salsa verde

Atlantic Beach Pie

Atlantic Beach Pie

The most viewed beach recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine