How do you make chip shop batter?

Question

I don't work in a chip shop,just wanna make it at home.

Answer 1

As above, flour, eggs, milk. Salt and pepper, maybe beer. Most important is to keep it quite thick to get the crunch and texture right. It needs to be much thicker than a pancake batter, I would say it needs to be the consistency of ready brek. Perfecto!

Answer 2

Chip Shop Batter

Answer 3

The fish and chip shops probably don't make the batter themselves - they most likely just buy it in powdered form and add water!! That's why they won't tell you!! I'll be looking out for a good answer on this one too as i have the same problem. The worst is when trying to cook chicken legs covered in breadcrumbs - the breadcumbs are almost burnt by the time the piece of chicken leg is cooked all the way through. I just stick to chicken breast - that's the only part of the chicken I can cook well!! Which is good as it is the healthiest part!

Answer 4

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Answer 5

The chippies don't add beer but it does make the batter like chip shops.

I think the chippies add bicarb to the batter mix and make it thick.
coat once then again and again if you can.

Answer 6

You can get stuff called batter flour, but the easiest thing is just to mix together flour and milk until it is smooth and quite liquidy. You can add beer to make it lighter.

Answer 7

Flour,bicarb and water.

The egg would only act to thin the mixture as with pancakes and yorkshire puddings.

Beer or Mineral water can also be used instead of the water and bicarb.

Answer 8

by visiting other chip shops in the area, taking notes and getting a wider variety that the competition

Answer 9

plain flour, bicarb, water and a teaspoon of custard powder for colour. batter should be thick and smooth. hope this helps

Answer 10

one of the favourite tricks in uk is to make it with beer it goes crispy and very light sorry havent got recipe but google it good luck