Goldenfry Original Chip-Shop Batter Mix, 170 g, Pack of 12

Product Information

If you use all-purpose flour, it has gluten in it and if you over stir the batter, gluten will develop and makes the batter gummy and absorbs a lot of oil when you fry it and you know what’s next! SOGGY! This is not so much of a concern if you are preparing the gluten-free batter because the cornstarch doesn’t contain any gluten.

Fish and Chips would normally be served with salt and vinegar which you would put on yourself in the chippy before they wrapped it up into a parcel using newspaper. The smell of the vinegar on the newspaper will evoke many memories to an expatriate if ever you were to mention it to them! We eat food from all over the world but my husband prefers it like 'mama used to make' or in his case ''like yemma makes it'' as he is Algerian! We are currently living in the UK after living in Algeria for a while. You will notice that I have posted quite a few Algerian classics. Newspaper and greaseproof paper cut into halves. Allow a double layer of newspaper per portion. Instructions

Method

Adding an egg yolk or milk to the batter, as Simon does, just gives the batter an over-assertive flavour that seems "more about the batter than the fish". Beer is as far as I'm prepared to go down that route. And, perhaps it's just our imaginations, but the potato flour puts me in mind of French Fries. The kind that come in Worcester Sauce flavour. If you are cooking oven chips they take around 20 minutes in the oven, you should put your oil on to heat up 3-4 minutes into their cooking. Never the less, I got to have fish and chips by the seaside to keep the tradition, even though I got soaked through in the end! Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, gently lower the fish into the oil one by one, working carefully so you don't get splashed – it will depend on the size of your fryer or pan how many fish you can cook at once. You can also shallow fry the battered sausages. Make sure the height of the oil is at least up to half the height of the battered sausage (lying down). You would need to turn the battered sausage over halfway into the cooking time.

Whilst the oil is heating make the batter, dredge the fish, coat it and then fry it. Keep the fish warm in an oven at 120°C or 250°F for a couple of minutes whilst you give the chips a final fry for 2 minutes. If you are using frozen fish, defrost it.Turn oven on to 150C, 300F, Gas 2 Allow fish to defrost on kitchen paper We've got a great recipe for homemade oven fries if you prefer not to deep fry the chips. Make sure the chips are as dry as possible so they will be crispy in the fryer We'd love to hear from you and what you thought of our British Beer Battered Fish and Chips recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking! You could try cooking the sausages first, I haven’t tried making this using cooked sausages before. If you try this method, let me know how it goes in the comments below! Recipe Ingredientsand cover the fish with the flour and shaking off any loose flour. Make sure you shake off any excess flour before you dip the fish in batter While the chips are frying, transfer the fish from the kitchen paper to a baking tray. Place in the oven for a few minutes to finish cooking – this way they will stay crisp while you finish off the chips. Make sure you pat dry the ingredient you are going to fry really dry. Water is a nemesis here. If the ingredient you are going to fry has high water content, dredging the ingredient in a thin layer of flour before dipping into batter and fry. The flour helps to absorb the moisture Avoid frying too many sausages at once, I usually fry one or two at a time. Adding too many sausages into the oil will lower the oil temperature, resulting in a soggy batter. The Maris Piper potatoes are starchy and will give you a crispy coating and be fluffy on the inside.

Place on the kitchen paper then keep warm in the oven, whilst you cook the other pieces of fish the same way and add to the oven. Carefully place the chips into the fryer/pan and allow to cook gently for approximately 8 minutes. They should turn soft and still have a pale color. Cook the fish for about 4–6 minutes, depending on size, keeping a watchful eye on it; it should be crisp and golden. Lift out of the fat and drain on kitchen paper then serve immediately. You will get a good 10 minutes from this batter before it starts to flag. This gives you plenty of time to fry a second piece and finish off some chips too! I'm 29 years old and have been cooking since I was old enough to wield a wooden spoon! My Mum is a fantastic cook and both my Grandmas were great cooks too.We don’t deep fry food a whole lot, but every now and then there are recipes that involve deep frying. I’ve tested out several recipes for crispy batter and using different kinds of flour. I think this crispy batter recipe is a keeper for us. It’s not overly complicated and using ingredients that you already have in your pantry. Just simple science! Meanwhile, parboil the chips in boiling salted water for 4 to 5 minutes, or until softened but still retaining their shape, then drain and steam dry. When done, drain off the excess oil (I use kitchen paper), and arrange, together with the fish on your newspaper & greaseproof paper like in the photos below.