Yes, it is the most important part of this recipe, if you do not get floury potatoes your chips will not turn out right. No. You only need 5 ingredients to make this batter. All-purpose flour, rice flour, salt, ice cold water, and baking powder. I found this batter recipe is so crispy and not only that, it stays crispy even after one hour I let the fried food sit at room temperature. WHY DOES THIS CRISPY BATTER RECIPE WORK?

The batter has a quite astounding billowy texture, and a good crispness, but it seems to have soaked up more of the oil than the others, and we crunch thoughtfully, trying to put our finger on the flavour. Eventually, Anna hits the nail on the head with prawn toast: it does indeed have a slight yeasty, bready flavour which, coupled with the oil, is quite different from its rivals. 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! If you are using frozen fish, defrost it. Turn oven on to 150C, 300F, Gas 2. Heat up the oil in your fryer / pan until it reaches 180C / 350F.You could use a chip pan or a large saucepan with a basket. But it is far more difficult to get a pan large enough to safely fry in and to manage the oil temperature. 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. One of the most important things in choosing the best oil for deep frying is to ensure that it is heat-stable, which means you want to make sure it has a high smoke point.

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! 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. Kielbasa Sausage: You can also make a battered sausage with kielbasa sausages. They are a Polish sausage that is traditionally u-shaped and smoked. Bring oil to higher temperature now, about 375 F. This round is to crisp up the batter and turn the food into deeper golden brown Chip shop chips are always fairly pale in colour and the way to achieve this is to wash off the surface starch.For any of you familiar with British traditions, a trip to the seaside is never complete without eating fish and chips on the seafront. No matter the weather, rain, cloud or shine, grabbing a portion of fish and chips and then sitting along the promenade and watching the tide come in or out is a must! If you don’t have a thermometer, drop a bit of batter or end of a chip in and see if it sizzles to the surface. Most shops use Ramos, Agria or Maris Piper potatoes. For this recipe, I've used Maris Piper as they are more available in the shops.

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. Below is a step-by-step guide on how to make a battered sausage UK chippy style. Full recipe instructions are on the recipe card. Remove from the oil and place on a plate lined with kitchen towel to absorb any excess oil. Then once all have fried, eat straight away. My Top Tips It is best to reheat deep-fried or breaded food using a dry heat like in the oven, toaster oven or an air-fryer. Simply preheat the oven to 350 F and place the fried food on a baking sheet and bake for 10-15 minutes or until heated through and crispy. If they are frozen, do not thaw, add about 5-10 minutes extra time for reheating. WHAT CAN I USE THIS CRISPY BATTER RECIPE FOR?I am fortunate enough to have 2 children of my own now and enjoy cooking with my eldest who is almost 8 years old. My daughter is almost 3 & has now started joining me in the kitchen & 'helping'. She likes to stand on a chair next to me, give instructions & stir.

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. But this can be replicated by adding bicarbonate of soda which also releases carbon dioxide. When fried, the carbon dioxide is replaced by air leaving a light batter. You do not need to cook the sausages before battering and frying them. Simply dip defrosted raw sausages into flour and then into the batter before deep frying. For a UK chippy style meal, serve the battered sausage with chips, ketchup and of course lots of salt and vinegar! These recipes below will taste great with them: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. If you are cooking my chip shop chips, put the chips on for the first fry, then remove and place on kitchen paper and turn up the heat.