what is the best batter recipte for fish & chips?

Question

I am opening a new cafe/bar and want to add fish &chips. I need to know a recipte for the batter to use on the fish.

Answer 1

I would use one that is cornmeal based is also good for making "Hush Puppies

Answer 2

ENGLISH FISH AND CHIPS

1 1/2 lbs. white fish fillets
2 potatoes, sliced thin
1 tsp. salt
2 tbsp. oil
2 c. flour
1 tsp. white vinegar
2 eggs
1/2 c. corn meal
1/2 c. ice water

The first thing to do is make the batter. So in flat dish or bowl combine the oil, salt, flour, vinegar, eggs, corn meal and ice water. Stir until it looks smooth and creamy. Next in a deep fat fryer start shortening or oil heating at 400 degrees.
Roll our dip cut-up fish fillets in the batter making sure each fillet is well coated. Drop battered fillets in the fryer to cook. Now drop the potatoes slices in and cook all until golden brown. Remove and serve.

We found that using 6 ounces of beer instead of ice water worked great. Potatoes have a tendency to mingle with the fish and pick up some of the batter. Malt vinegar can be put on fish and chips before eating.

Answer 3

For the batter:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Dash Old Bay Seasoning
1 bottle brown beer, cold
1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
Cornstarch, for dredging

For the fries:
1 gallon safflower oil
4 large Russet potatoes
Kosher salt

Heat oven to 200 degrees F.
Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.

Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.

In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.

Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.

Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

Enjoyy!!!!!!!!!!!!!!!!!

Answer 4

this is not batter--but it is for fried fish--
filet fish
a.coat in flour
b.dipp fish in.egg in a bowl that has been whipped

c.dip in bread crumbs seasoned with like itilian spices,or parm cheese,or just plain bread crumbs.

d. fill frying pan wwith oil and brown each sside.

Answer 5

Recipte

Answer 6

I am a HUGE fan of beer batter. My mom would always use it to fry fish and chicken when I was a kid.

Here's a good recipe you may want to give a try:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36409,00.html

Answer 7

i like using yellow cornmeal batter w/sugar,milk,water,salt,pepper & letting my oil get hot & place fish into oil & deep fry 7min --- afterwards place hushpuppies and continue--serve w/slaw/raw sweet onions& ice tea//