اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
Everyone loves some good old fish and chips, right? This battered fish batter recipe can be made in a few simple steps to make fish that has never tasted so good. You could use sparkling water instead of normal water because apparently it makes a crispier batter. I have never tried it myself because why spend money on sparkling water when I have running water, but just putting that out there as an idea.
It is important that the oil is the correct temperature as if it is too hot then it will burn the batter without cooking the inside of the fish and if it is too cold, then the fish will just end up being soggy instead of crispy. This fish batter is enough for three large fish fillets, but it depends on the size obviously. I use pangasius fish, but you could basically use any type of fish that you want.
This is the best fish and chips recipe you will find as it is so simple to make with a few basic household ingredients. I usually use this fish batter for deep frying and have never tried to bake it, but I suppose you could? Me personally, I am a fish, chips and beans kind of person but some people like to have it with mushy peas or even curry sauce. It is all up to personal preference. School dinners were the best when we used to have Friday fish and chips. Nothing will ever taste quite like it.
Use this recipe to show you how to make fish batter that is crispy and golden brown.
Battered fish doesn’t get much easier than this. This fish batter recipe is the way to go for old school style fish and chips. A crispy and bubbly fish batter recipe without beer for the best homemade fish and chips. Homemade fish with a crispy batter with chunky chips alongside a side of mushy peas or baked beans. A quintessentially British dish.
- For Coating:
- 50g Plain Flour
- 1 tbsp Cornflour
- For Batter:
- 100g Plain Flour
- 50g Cornflour
- 1 tsp Baking Powder
- ½ tsp Bicarbonate of Soda
- 1 tsp Malt Vinegar/Sirka
- 1 tsp Salt/Namak
- Water (As required)
- Pat the fish dry to ensure that there is no excess moisture
- In a bowl mix the plain and cornflour to make the coating
- Coat the fish in the flour and set aside whilst you make the batter
- In another bowl stir the plain flour, cornflour, baking powder, bicarbonate of soda and salt together
- Add the water and mix until there are no lumps
- Add the vinegar and mix – add the vinegar just before you intend to fry
- Dip into batter and allow any excess to drop off
- Deep fry for 5 minutes until golden brown
- Your battered fish is ready!