FISH & CHIPS Part 1 The Fish Batter Recipe

white fish

🥗Healthier: cod

💰Cheaper: pollock

Pollock is often less expensive and still offers a good texture.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more nutrients.

beer

🥗Healthier: sparkling water

💰Cheaper: non-alcoholic beer

Sparkling water can create a lighter batter.

Prepare the marinade by mixing the ingredients and submerge the cod for 30 to 40 minutes at room temperature.

Remove the fish and save the marinade for later use.

Dry the fish well and wrap it tightly in cling film, then refrigerate for at least three hours or up to 24 hours.

Combine the dry ingredients in a bowl and divide the mixture.

Use part of the dry mix to coat the fish and the rest to make the batter.

Mix equal parts of the marinade liquid with the same amount of the dry mix by weight to make the batter.

Whisk the batter and put it into a pressure canister, pressurizing it with nitrous cylinders.

Shake the canister and leave it at room temperature for at least 15 minutes.

Cut the fish into slices, preferably longer slices per serving.

Heat the deep fryer to 175 degrees Celsius (350 degrees Fahrenheit) with vegetable oil.

Spray the batter out of the pressure canister into a bowl.

Coat the fish in the dry mixture, dip it into the batter, then back into the dry mixture, and then back into the batter again.

Deep fry the fish for about four minutes, adjusting time based on thickness.

Drain the fish on paper towels and add a little more salt.

Let it cool for four to five minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens