Does anybody know the perfect recipe for chip shop batter?

Question

I've tried various recipes for deep frying cod the good old English way but none ever turn out like a fine deep fried cod from the local chippy. I tend to find that the batter cooks well before the fish and then burns by the time the fish is cooked.
I tried asking numerous chippies but none are willing to give up their secret! Any help would be apprieciated???

Answer 1

If the fish is not cooked and the batter is burned, the problem is probably not the batter recipe... it's the frying temperature. If you have taste, texture, or problems with the batter sticking, look to the batter recipe.

Commercial kitchens have good frying equipment that maintains the right temperature (375 F / 190 C). That's their "secret."

Use a thermometer. Use a cooking container that holds plenty of oil. Do not "overload" the pan -- the temperature drops. If you do this often it might be advisable to invest in a good fryer.

It should take 60 to 90 seconds to fry the normal fish fillet.

Answer 2

This Site Might Help You.

RE:
Does anybody know the perfect recipe for chip shop batter?
I've tried various recipes for deep frying cod the good old English way but none ever turn out like a fine deep fried cod from the local chippy. I tend to find that the batter cooks well before the fish and then burns by the time the fish is cooked.
I tried asking numerous chippies but none...

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

Yep - this one works for us every time - we prefer it to our chippy!!
I can't remember off hand the exact measurements but put some flour in a bowl and pour in some lager or beer (about half a pint) gradually until it is smooth but enough to coat thickly the back of a spoon. The thicker the batter the better it will be. Get your fish, dip lightly in more seasoned flour, and then straight into the batter and then deep fry. As long as your batter is fairly thick it will be fine. If it's too thin it will fall off your fish in the deep fat fryer and burn the fish! mmm.... lush.

Answer 5

first set your deep fryer at 350 and use peanut oil.
there are alot of good answers for this so a batter recapie can be found here allready. for the chicken legs problem either bake as advised by the other person or you can boil the dark meat untill half way done and then coat it after it has cooled down enough to handle but be sure to dry it off because as you know water and hot oil are not good friends. when i was 16 i worked at a long john silvers and they used powdered batter mixed with ice water. most of the time when fish flots its done and most food that are deep fried will float when there done but its not always true and chicken seems to be the one that makes it not true so always check the internal temp befor saying its done. and yes its going to take longer then 90 seconds to cook a good average sized fish fillet around 6 ozs now for catfish i have found that putting a little musterd on it and salting it befor breading it is pretty good but dont use very much musterd 5lbs of catfish would only take about half a teaspoon and mix it up and let it sit for a few hours if there is time to do so. also when breading any item it is best to cover it in the breeding and press it firmely the breading will look better and for catfish or any fish you might like coated in cornmeal mix the cornmeal with flour mix it 50/50 and add more flour as needed it should feel kinda smooth to the fingers and be sure to cover and press firmly and then holding the breaded fish by two fingers tap your wrists together to shake of excess breading and then holding the fish still by two fingers slide the fish into the hot oil dont splash it into it if you will kinda push it away from you as you let go itll gently sink to the bottem and will help it to not stick to the bottom of the fryer or the bottom of the fryer basket dont put it into the basket and then put the basket into the fryer always have your basket already in the oil for fish and chicken or any freshly breaded item for prebreaded frozen items it dosent matter either way. for most household deep fryers you should use something to stir the oil around to make sure its heated evenly so when the light goes off dont trust it to be ready stir it first because the bottem might be hot but the top still cold. by the way after 25 years of cooking i still find good recapies i have added some of the ones in this thread to my collection. dave

Answer 6

Hi,
Make a yeast batter, you should be able to fined a recipe for this and add Ale (not larger as part of the liquor if you wish) add vinegar (just a dash for taste) salt and pepper, you might want to add a bit of yellow food colour.
Regards, GIG
DO HAVE YOUR OIL HOT

Also, Deep fried chicken Bread crumb chicken and deep frie to colour then drain and put in the oven to finish cooking

Answer 7

Chip Shop batter comes powdered, out of a box and is mixed with water (you can probably get this at a wholesalers)

If your batter is burning then you either need to add more milk than water (some use all milk and no water at all), or you may need to drop the temperature a bit.

Answer 8

I've heard if you add ALE or Lager to batter mix makes good batter. Also another tip is a quarter spoon of baking soda throgh the flour makes batter nice and fluffy.

Answer 9

lower the temp ,so it cooks slower ,you will also need a deep fat fryer, and try a solid fat for the fish, and use the deep fat fryer good luck .oh you may not be able to copy fish cooked from the chippie

Answer 10

Try this one
For the batter:
200g plain flour
2 tablespoons olive or groundnut oil
280ml good beer – anything really, including stout, but preferably not cheap lager
2 egg whites
salt and freshly ground black pepper