Crisp Film vs Trisol with battered fish

[FurtiveFreddy]

I'm cooking fish and chips this Friday. Proper triple cooked chips and deep fried battered fish with mushy peas and tartar sauce. It's got to be done every now and then

TBH we don't cook a lot of fried stuff and I was going to use Heston's recipe for the batter, as it's only fair given I'm using his recipes for the rest of it.

Heston's batter uses 50/50 plain flour/rice flour. I'm thinking the rice flour is there to make it crisper. Rice flour is not readily available around my way, but I do have some brown rice flour and I also have Trisol and Crisp Film I bought to experiment with.

So, without doing a lot of tests before Friday (which I don't have time to do) what is the opinion on these choices:

1. Try and find some normal rice flour and stick to the recipe
2. Substitute brown rice flour for the one Heston recommends
3. Replace the rice flour completely with Trisol or Crisp Film (which would be better?)
4. Try 50% plain flour, 25% brown rice flour, 25% Trisol

[sherman]

All the brown rice flour will do is make the batter a bit darker. Just use the brown rice flour in the recipie.

[FurtiveFreddy]

Have you tried Trisol in a fish batter?

[21TonyK]

I've not tried either but general consensus of various websites seems to be a 60:40 flour:trisol mix.

Personally SR flour and a good pinch of baking powder has never failed me but I would be interested to hear your results.

[FurtiveFreddy]

I've got some white rice flour now, but I'm still going to stick some Trisol in there. I can only think it will make it crispier and less greasy if anything.

This is the batter recipe that uses vodka instead of water. Got some Clamato to mix with the leftovers...

[FurtiveFreddy]

21TonyK said:

I've not tried either but general consensus of various websites seems to be a 60:40 flour:trisol mix.

Personally SR flour and a good pinch of baking powder has never failed me but I would be interested to hear your results.

This is the batter I ended up using:

100g Rice Flour
70g Plain Flour
30g Trisol
1/2 tsp baking powder
150ml Vodka
150ml beer

Mixed and put into a soda siphon with 3 x CO2 charges then after 30 mins in the fridge squirted into a bowl, fish dusted with flour and coated with foamy batter then fried.

Ended up with a lovely light, very crispy coating and no hint of oil in the fish. Couldn't really find anything wrong with the result, although batter seemed quite thin so I may reduce the quantity of lager next time and try for a slightly thicker coating.