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Chip Shop Batter

eieiooo · 2016-06-28 07:38:49

Just had amazing battered fish from a chip shop in a town I was passing through last night. It was crispy, non greasy, cooked all the way through, no soggy bit near the flesh of the fish. As far as I can recall it was prebattered and then finished cooking when ordered...pure heaven. Any suggestions or trade secrets of how…

28-06-2016 8:38am

#1

eieiooo

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Join Date: March 2010

Posts: 14

Just had amazing battered fish from a chip shop in a town I was passing through last night. It was crispy, non greasy, cooked all the way through, no soggy bit near the flesh of the fish. As far as I can recall it was prebattered and then finished cooking when ordered...pure heaven. Any suggestions or trade secrets of how cafe's get the batter so crispy, thanks in advance

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#2 28-06-2016 8:54am

223vmax

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https://www.youtube.com/watch?v=jqZTn64HAQs

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#3 29-06-2016 12:18am

pwurple

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Blanching.

Batter and cook the fish through at a lower temp first. Batter doesn't colour at this stage.

Let it cool, dry out a bit on paper.

Cook at higher temp to order to crisp and colour the batter.

Also, whatever batter recipe you use, double the salt.

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