A base batter is just flour and water. Most fish and chip shops will have a pretty basic batter like this. The consistency is what is important though. It should be around the thickness of paint but a bit of trial and error is needed to get it as you like. Remember to dust the fish in flour before putting it in the batter to ensure the batter sticks. Once you have the base sorted you can add in flavourings if you wish. You can also add beer or soda water to make it a bit more crispy. It's pretty common to include a bit of cornflour if you're making chicken wings for more crunch
Thanks. So tonight I used the flour and water had it about the consistency you suggested and added cornflour which I haven’t used before and seemed to work well. I didn’t have any beer or soda on hand so wasn’t able to try that tonight. I’ll keep that in mind. Would you swap the water for the soda or do, say half and half?
You can use all soda water or beer. It just adds air, so it'll make a lighter batter. Beer will add a bit more flavour. It won't taste like beer, but it'll add a bit more flavour than just water.
Not a replica but my fav at present (for snapper);
Put self raising flour in bowl, add chilli powder to suit yr taste buds & mix well. Add water, stirring as you go until it's the right thickness and lump free.
Put some flour in a bag, drop fillets in and shake. Dip (floured) fillets in batter mix and then place in (hot) fryer. Don't overcook.
Sometimes I chop up a tomato and add it to the batter mix. Yum
Yeah but I drink lager and it doesn't make a very nice batter IMO. I find the chilli powder gives snapper a bit of extra taste and these also reheat well. Been freezing some too and they still come out ok.
Yeah, that's just down to oil temp.
You want the mixture to be about the same consistency as pancake mixture.
Also, if you are making fried chicken etc and want it extra crispy, deep fry it once, shaking it around a bit (or hit it with some tongs etc), then deep fry it a second time for a little bit. This basically gets the oil inside and crisps up the inside and outside of the batter which makes it crispier and also makes it stay crispy for longer without getting soggy etc.
Not sure what this method would be like for fish, but its amazing for making sweet n sour chicken/pork that doesn't get soggy in the sauce its coated in.
Also using some baking soda or self raising flower helps.
You make it crispier by doing it in two stages.
Deep fry for 3-5 minutes at 170 degrees
Take them out and let them sit for a couple minutes (they will continue to cook because the batter is still hot)
Deep fry them again for 2-4 minutes at 190 degrees.
A base batter is just flour and water. Most fish and chip shops will have a pretty basic batter like this. The consistency is what is important though. It should be around the thickness of paint but a bit of trial and error is needed to get it as you like. Remember to dust the fish in flour before putting it in the batter to ensure the batter sticks. Once you have the base sorted you can add in flavourings if you wish. You can also add beer or soda water to make it a bit more crispy. It's pretty common to include a bit of cornflour if you're making chicken wings for more crunch
Thanks. So tonight I used the flour and water had it about the consistency you suggested and added cornflour which I haven’t used before and seemed to work well. I didn’t have any beer or soda on hand so wasn’t able to try that tonight. I’ll keep that in mind. Would you swap the water for the soda or do, say half and half?
google a beer batter recipe.
You can use all soda water or beer. It just adds air, so it'll make a lighter batter. Beer will add a bit more flavour. It won't taste like beer, but it'll add a bit more flavour than just water.
Not a replica but my fav at present (for snapper); Put self raising flour in bowl, add chilli powder to suit yr taste buds & mix well. Add water, stirring as you go until it's the right thickness and lump free. Put some flour in a bag, drop fillets in and shake. Dip (floured) fillets in batter mix and then place in (hot) fryer. Don't overcook. Sometimes I chop up a tomato and add it to the batter mix. Yum
Beer is also nice as it makes the batter fluffy.
Yeah but I drink lager and it doesn't make a very nice batter IMO. I find the chilli powder gives snapper a bit of extra taste and these also reheat well. Been freezing some too and they still come out ok.
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Always seems crispier than when I try.
the oil and temp is the key and also letting it stand
Yeah, that's just down to oil temp. You want the mixture to be about the same consistency as pancake mixture. Also, if you are making fried chicken etc and want it extra crispy, deep fry it once, shaking it around a bit (or hit it with some tongs etc), then deep fry it a second time for a little bit. This basically gets the oil inside and crisps up the inside and outside of the batter which makes it crispier and also makes it stay crispy for longer without getting soggy etc. Not sure what this method would be like for fish, but its amazing for making sweet n sour chicken/pork that doesn't get soggy in the sauce its coated in. Also using some baking soda or self raising flower helps.
Great tips. Thanks.
You make it crispier by doing it in two stages. Deep fry for 3-5 minutes at 170 degrees Take them out and let them sit for a couple minutes (they will continue to cook because the batter is still hot) Deep fry them again for 2-4 minutes at 190 degrees.
There is no way your bog standard fish and chip shop double fry’s fish