Is there anything better than a fantastic piece of fresh fish encased in the ultimate crispy batter cooked till golden?
I honestly believe fish and chips, if cooked correctly, is one of the best things in the world EVER!
So! What's the secret to a good batter?
If I'm honest! I'm not sure, I think I've a good batter, my cheffy mates all have different methods and recipes for batter, one thing I will tell you though, is that my recipe I'm going to share with you will stay crispy, I use beer and yeast that makes the batter puff up, I use rice flour too, this helps stop the batter becoming sticky and gooey
This recipe has been with me for years, we've tried tweaking, playing and messing! But still resort back to this recipe
The fish you use is one of personal preference, as you know I'm a huge huge fan of hake, it's great for fish and chips, but haddock, cod, coley, pollock, whiting, gurnard are all fantastic fish to use
4 fillets of fish (the choice is yours)
10g of fresh yeast
1 300ml bottle of beer (lager is ok)
100g plain flour
80g rice flour
Whisk the yeast into the beer
Now whisk in the flours and salt
Please allow the batter to stand for about 30 minutes, this will give the batter time to bubble and puff up
Set the fryer to 170c
There's no need to dip your fish into flour!!
Carefully dip the fish into the batter and carefully lower it into the hot oil
The fish should take approximately 4-5 minutes until golden and really crispy
Lift out and allow to drain on kitchen paper
Season with salt
Serve with chips, mushy peas and tartare sauce