Fish & chips batter #2

1 servings

Ingredients

Quantity Ingredient
Flour
Salt
Baking powder
Water

Directions

Well, I am not English but my wife hails from Suffolk England. My brother-in-law actually ran a fish and chips shop in Lowestoft and being part of the family was quickly shanghied into working in the shop.

The batter is really simple. Use self rising flour and just a little salt to taste. If you like, you can add a little baking powder (this actually gives you a little more scraps).

Mix the flour with water until you get a thin batter (a little thinner than pancake batter.)

Heat your oil until it is just beginning to smoke (around 375 - 425).

When the oil is hot, lightly bread the fish in flour. Immediately dip into your batter mix and then put it straight into the pan (while still dripping.) When the fish is golden brown, remove and let drain.

I use a cake cooling grate. this allows any excess oil to drip OFF the fish and not just to the bottom.

Serve with fresh cut and fried chips, a good Malt vinegar, and salt to taste. If you want thicker breading on the fish, make a thicker batter. I prefer a light batter which gives you a thin crunchy breading.

The english will travel 40 miles to a fish and chips shop which has the type batter they prefer. Traditionally, they used beef dripping (beef lard) to fry in. It did not leave the fish quite as oily as some of the new vegetable oils are. the oil must also stay hot so it cooks the fish and batter and does not have a chance to absorb into it and make it oily.

Fish could cook in about 4 to 5 minutes depending on how thick your fillets are.

Submitted By BOB KNOWLES MSG#: 187 Submitted By DALE SHIPP On 07-12-95

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