Fish and chip (batter) receipe

[extraT]

I’m looking for a fish batter recipe to try and relocate at home. I’ve read loads about beer and flour and all sorts of other combinations and then realised someone on this wonderful part of the forum must have a good receipe.

Fish will be cod (frozen, unfortunately, living in Austria, only fresh fish here are from the lakes and tend to be salmon or trout varieties)

Still, I’m sure with a great receipe even frozen cod could be transformed!

Thanks

ET

[ZedLeg]

Most chippies just use water, flour and a bit of salt tbh. It’s the consistency that matters. Too thick and your batter is doughy, too thin and it doesn’t stick to the fish.

[Mobile Chicane]

'Fizz' gives it lightness.

Just whisk up some beer, cider, or soda water with plain flour until a 'ribbony' consistency is reached - ie. it will make a fine but distinct trail in the remaining batter if you pick some up with the whisk.

Frozen fish is ok but needs to be thoroughly defrosted and dried before battering.

Or, you could try my favourite for frozen fish, which is to roll in plain flour, then beaten egg, then panko breadcrumbs.

[loggo]

Mobile Chicane said:

'Fizz' gives it lightness.

Just whisk up some beer, cider, or soda water with plain flour until a 'ribbony' consistency is reached - ie. it will make a fine but distinct trail in the remaining batter if you pick some up with the whisk.

Frozen fish is ok but needs to be thoroughly defrosted and dried before battering.

Or, you could try my favourite for frozen fish, which is to roll in plain flour, then beaten egg, then panko breadcrumbs.

Deep or shallow fry ?

[blingybongy]

loggo said:

Deep or shallow fry ?

Deep

[hyphen]

ZedLeg said:

Most chippies just use water, flour and a bit of salt tbh. It’s the consistency that matters. Too thick and your batter is doughy, too thin and it doesn’t stick to the fish.

What kinda flour?

[Hanglow]

Beef dripping is the best for traditional fish and chips. This is the recipe I use although I probably only make it a couple of times a year, I tend to make different fish dishes at home and eat fish and chips at a chippy

For chips:
Thick cut chips from floury potatoes, first fry: preheat beef dripping to 140c and fry for a few minutes. Drain, pat dry. Heat oil to 190c to second fry them until done

for batter for about 4 fillets:
130g plain flour
1 heaped teaspoon baking powder
1 heaped teaspoon salt
300ml very cold beer - light lager/helles/bitter/mild/heavy etc works well
use it ASAP, no need to leave it around and make sure it is cold. Or cold sparkling water

dry fillets, dredge in plain flour, shake off excess, dip in batter, fry at 180c until done, about 8 minutes or so.