Chip Shop fish at home?

2013 · 10 Jan 2017 at 20:55

Chip Shop fish at home?
I can never get it right which alway feel like a waste,

How could I make the good chip shop fish, I'm having issues I can never seem to get the fish right, both in terms if of cooking the fish and the batter.

The batter always ends up flat not crispy and ends up rubbery after a few mins out of the oil, the fish always seems over cooked a creamy colour and never white chunks which you expect at the chip shop

Malevolence · 10 Jan 2017 at 21:10

For a start, you're using oil and not beef dripping. That's where you're going wrong.

What about your batter? I tend to just use nothing but:-

225g flour
285ml of beer
3 heaped teapoons of baking powder
salt & pepper.
I have also been known to sprinkle a little turmeric in there from time to time too.

And then whisk until it's like double cream.

Holst1981 · 10 Jan 2017 at 21:21

Is there not a decent chip shop close to you

Its just not the same IMHO, but our local chippy is pretty good.

2013 · 10 Jan 2017 at 21:30

Holst1981 said:
Is there not a decent chip shop close to you

Its just not the same IMHO, but our local chippy is pretty good.

about 5 miles away.

2013 · 10 Jan 2017 at 21:32

Malevolence said:
For a start, you're using oil and not beef dripping. That's where you're going wrong.

What about your batter? I tend to just use nothing but:-

225g flour
285ml of beer
3 heaped teapoons of baking powder
salt & pepper.
I have also been known to sprinkle a little turmeric in there from time to time too.

And then whisk until it's like double cream.

that could be a reason ive only been adding 1 teaspoon.

Malevolence · 12 Jan 2017 at 06:53

You tried it yet?

2013 · 12 Jan 2017 at 12:55

Malevolence said:
You tried it yet?

No not yet, I've not got round to getting some more fish yet, the last attempt put me off a little.

maybe this week end.

daz · 12 Jan 2017 at 13:33

I think the heat of the oil makes a big difference. Personally I'd stick to the chip shop and save your house the mess and smell.

silverblack · 12 Jan 2017 at 15:56

I had limited success with battered fish,it was always a compromise as the fryer i used was too small.Meaning i had to cut the fish to fit the fryer.Could only do one at a time as well,gave up n the end and treated myself to a proper fish shop lol.
One tip i can give is once you lower the fish into the fat dripp any left over batter onto the fish for even more crispy batter.

Jamesyboyjim · 12 Jan 2017 at 16:12

You are forgetting to sneeze, spit, sweat and flick fag ash into the oil. That's how those chippies get it so good

Glaucus · 12 Jan 2017 at 16:26

as well as what Malevolence sounds also like you are cooking at wrong temp and wrong timings. if your using a deep fat fryer get a separate thermometer and make sure its actually at the right temperature.

if you are down south chip shops dont use dripping and use rubbish veg oil, however proper dripping shops do taste a million times better.