Crispy Fish Batter - Beer Batter, Baking Powder Batter or Yeast Batter?
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- เผยแพร่เมื่อ 22 พ.ค. 2024
- Fish Batter - Beer Batter, Baking Powder Batter or Yeast Batter?
This week I am testing which batter gives the best flavour and crispy texture for easy battered fish that you can make for your best fish and chips. We will test yeast batter, baking powder batter, beer batter and finally a recipe of my own that combines all the best parts of the previous 3 fish batters into some crispy fried fish.
so if you like crispy battered fish and want to know how to do it properly, this is for you. Make fish batter without beer uk or with baking powder to find what you like!
What is your favourite fish and chip batter? do you like a thin coating of crispy batter or a thick and crunchy coating? let me know in the comments below!
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UK:
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US:
Chef Knife - amzn.to/3vZR2sY
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I used to work at one of the famous fish & chips in Scotland & his Fish batter secret is 100 gram rice flour & 100 gram plain flour mixture with 70 ml Cold Vodka & 110 ml Cold Dark Ale/Beer in to Fish batter mixture with 1 spoon honey & little salt and add Yeast half a tea spoon... keep it in to fridge for 30 mins. Take out from fridge. take cod/haddock dry it & dip in to dry plain flour then dip in to fish batter mix & fry it on 360 degree F. . Enjoy & give it a try at home & enjoy with your family & friends & please don't forget to give me bless...Please...Remember me in your prayer...Thank You & love you all..
Sounds great! The vodka would cook off quicker than water, leaving a great crispy batter. Will have to try this in a follow up vid. Cheers!
I will give this a try for sure. In my area it´s traditional on markets and called "Backfisch" (baked /fried fish)
Cheers to Scotland
Let us know how it turns out
@@ChefBasicswithBaz Yes, I will. But I prefer to do it on my balcony since the smell inside is a bit...
Warmer part of the year is coming, time to use the balcony soon 😃
how on earth did this recipe evolve??
a fun video, as a fish and chip shop cook for years. you may have missed something vital. The ONLY way to cook batter for fish is to double fry it. yup. We always have 2 cookers, one up high for the chippies and one down low for the precook. the standard is to drop your battered fish into the slow oil and it gets lovely ripples without blowing out anywhere because too high too fast is what creates the soggy thing and a more greasy result as a rule. after the batter is set in the slow cook there is no need to drain it gets dropped straight into the hotter oil and bobs your uncle. most batter styles do well and yea a lot less mucking around than the syphon style . if cooking at home your method of first cook slow, rack and then heat the oil and returning it to finish cooking will give most home cooks the fish and chip shop experience. x
Thanks for the input Dorothy, great to hear your technique. It sounds like you have cooked one or two fish in your time! What about the chips? Do you do a precook on them?
@@ChefBasicswithBaz yes,, many fish and chip shops by chips already pre cooked. After a super low heat start in an oil bath they are drained completely and chilled right down, never frozen. You can get a similar crispy chip by simmering for a a few minutes, draining and letting them cool completely. when cold you can deep fry them in nice hot oil, they cook faster so you don't get that overcook on the outside even on thin chips. a nice light colour and crispy finish with a floury centre every time x
Good stuff!
Thats very interesting. What if the shop doesn't have 2 cookers and still wants to achieve the perfect batter?
@@apexg6571 if it is a shop i would suggest a benchtop fryer, they are cheap and easy to use. any time you go in too hot with batter it will blow holes in itself small or larger and let fat into the layers which is never lovely and prominent in some fry shops
The last recipe involved double frying the fish. Even with French Fries this will naturally make them more crispy. So he could've just had a yeast or beer battered mix and did the same thing tbh.
I really appreciate you walking through each batter how their made their ingredients and the final results as well as adding in the new ine at the end.
Glad you found some value in it, just to clarify, none of them were bad. The idea was just to find which had the best flavour and retained a crispy texture after 10 minutes of sitting. You just cant go wrong with a good old battered fish
Omg 😱 I think I’m going to ❤
H Salt and Fish yum 😋
Here in Australia at any Fish & Chip Shop (Chippie) that you can get Crumbed Fish as well too which is the pieces of fish are covered in Breadcrumbs instead of Batter of course. & Yes, very indeed so it Very Delicious & very Crunchy of course. Fish cooked in Breadcrumbs instead of Batter is really recommended if you haven't tried it at all of course.
Great video. Love the Heston vibes for the modified batter. Looks delicious
Thanks! I do get a little carried away sometimes...
First class E glisf fried fish lesson great stuff .. more please
Great video!..I use half flour...half cornstarch..pinch of baking powder..pinch of sugar and a little salt. Just enough beer to make a thin batter.Season fillets with creole seasoning..dust them in dry flour...batter and fry!! They stay crunchy even after they cool off..Same method for onion rings as well..
Sounds like a great recipe, will have to try that one out
Right on , sounds like a good method. I'm going to try it. Thanks😁
I'm going to try that today see how they come out making some tacos with flounder and catfish
Good luck, let me know
Chickpea flour, water & a touch of baking powder is my latest go to for batter. Fried in corn oil. Guaranteed good & crunchy every time.
Selter water works rger best to get you that crisp, crunchy, flakey and flavorful batter.
I will add it to the list and try it against my recipe next time i make battered fish. Thanks!
*flaky
Never heard of that. Gonna give it a try
Wow I love to hear the sound as you bite it.
Yeah the last batter is mad crispy!
I personally think this was interesting and thank you as I was trying to find a fish batter recipe for tonight 👍
You are very welcome sir. Enjoy your fish!
Do a beer batter YUM
Well presented, clear and consise. Thank you kind sir!
Thanks for the feedback!
Beautifully done! Im so glad you did this because I love for my fish to be very crispy golden brown ,not over cooked or greasy..Just Beautifully cooked with flavor...
Make sure you give this one a go then! The batter of course works well with chicken or anything really.
The ONLY flavour that comes through from batter fried fish is cooking oil when it’s cooked by white British people, thus is EXTREMELY bland; to make Fish & Chips taste GREAT, the skinned fish needs to be marinated in a hot chilli and spicy Indian sauce for 24 hours, then dipped in a batter mixed with hot chillies then deep fried.
In fact ALL British savoury meals are EXCRUCIATINGLY bland, thus need to be cooked in generous amounts of hot chillies and a variety of Indian spices. It’s utterly shocking that British savoury meals are EXCRUCIATINGLY bland considering that the British had the privilege of spending 200 years in India.
Thanks for this, very informative.....EXCRUCIATINGLY informative.
White British people? @@PSYCHIC_PSYCHO
@@gramig0 Not all British people are white
The thickness of the fillet will greatly effect whether the batter stays crispy or goes soggy. As the fish sits, moisture steams out and softens the batter. Slice your fish thinly for a really crispy batter finish.
Good tip, i have heard that with thicker fillets, you need to salt them 24 hours before use to draw out excess moisture and then they are fine to use
I had nice cuts of codfrom Walmart about 3/4" if not an inch thick that came out delicious. But the recipe was different. Which the fish was reasonably dry, then the mix was flour and baking powder or maybe soda, then a beer to a desired thickness. Put the fish in flour, then dipped it in a beer batter about like the thickness of pancake batter and drop in the oil. I'm sure if going all the way Brit style where tallow (rendered beef fat) is used it'd been better. I used a Budweiser, but a Pabst Blue Ribbon with its stronger taste would be better. I never tasted a malt liquor, but it might even better. No problem with sogginess at all. It came out nice and crunchy with plenty of meat to eat.
@Noone-rt6pw i think that you are right there, you need a good strong flavoured beer to get the flavour to come through
@@ChefBasicswithBaz you know a brewing malt with hops might be just as good if not better.
Blue Ribbon malt used to be sold in small grocers, which I've also seen Premier, where with vinegar--- yah, it's worth a shot.
@Noone-rt6pw its certainly worth a try
The final product looks amazing
Thanks buddy!
Your video is very interesting, I really love it a lot. Thanks!
Thanks buddy
Wow! That’s a trick to keep in mind. Thx. J
Absolutely.... if you have the equipment!
What an excellent, instructive, informative video.
No waffle or drivel
Thanks, glad you enjoyed it.
Great video buddy .
Thanks broski!
Oooooo a NEW SHIRT! *excite!*
Im wearing a jumper in this one, but maybe i had your favourite shirt on under it...
@@ChefBasicswithBaz maybe it is not really you... without the shirt, how do we even know???
Well done 👍
Thanks!
Best video I find when I searched beer batter 👍
Im glad you liked it!
Great video
Thanks
Excellent video
Excellent comment
Not wasting beer for batter, i agree with you, shakehand!
🤝 beer lives matter.
Looks so good
Cheers buddy! Give it a go
@@ChefBasicswithBaz Really craving this and a peanut butter stout
Sounds good to me!
Nice tutorial. I will say I use the yeast method. You need to leave it rise for a long time, at least overnight to develop flavor, fermentation, and lightness. It becomes quite foamy and light.
I will have to do a comparison between a 1 hour warm ferm and a overnight cold
I tried the Baking Powder with Vinegar but instead of plain flour I use half All purpose flour and half cornstarch.
It was great! It was really great! This is my go-to now~! It stayed crunchy too!!
Thank you for posting this! Really helpful!!
Cornstarch sounds like a great sub for half the flour! Great work
I use all purose sifted flour with half rice flour, baking powder ,salt, and cold sparkling water.
Thanks for the recipe Chef, I tried the baking powder and vinegar one with tilapia and it came out amazing. 🙏🏾🙏🏾
Good to hear! Enjoy your fish!
Flour, corn starch, fine corn meal, baking soda, salt, hefeweisen and a spoon of creole seasoning or cayenne. If you want a little extra crunch and texture then chop seasoned panko and coat. Peanut oil at 360-365F. Done. Your welcome.
Sounds like a winner to me, whats hefeweisen?
Yeah, but... Factoring in simplicity, I would use the baking powder version with extra seasoning. The crispness was very good. The lack of flavour tells me you didn't season right. It seems to me that you don't need to double cook it then like the final recipe. Having said that, I suspect it would go next level with the same double cook as the last one.
Late to this tutorial, but i loved it. Straight to the point, but v objective & enlightening. One tip from a pro kitchen that adds colour to an overly pale batter is to add a small amount of tumeric to it - just enough to add colour & a hint of flavour, but not enough to make it too yellow. Tumeric in small amounts doesnt taste too strong, so its ideal. Btw you got a new subscriber :)
Good tip on the turmeric, keep the tips coming! Thanks for the sub!
@@ChefBasicswithBaz Cheers! (Of course it wld have seemed a more pro tip if I'd actually spelt turmeric right both times... ;)
Hey, we are chefs not academics!
@@ChefBasicswithBaz True! Probably a good job i don't have automatic spellcheck on all my walk-in & dry store labels... ;)
Wouldnt that be great! Although i find the commis arent half bad at it anyway
너무멋진 튀김방법이다 너무먹음직스럽다 ㅎㅎ
You know it!
@@ChefBasicswithBaz 🥰🥰thank you
Thanks
Jazak-Allah
No probs buddy.
Awesome, thank you! I remember we talked about Fish and Chips. I recently made the batter with a dark beer and it turned out pretty good for the first attempt.
I know it’s easy using a pan and a thermometer, but I got a deep fryer for Christmas lol, now I fry everything.
French fries turn out really good usually (after cutting in cold water, then 160°C, then again at 190°C.) The next experiment are Corn Dogs..
Oh man having a deep fryer is a death sentence! EVERYTHING is better deep fried but sooner or later your arteries are gonna pay for it! I dont think i could resist flicking it on every night for a little snack....
Have you tried larger chips in it yet? Boil them with a tsp of bicarb of soda in the water until very soft (almost falling apart), drain and stick in the fridge until cold. Fry at 160c for 2 minutes then 180c until epic.
You could also try vinegar in place of bicarb while boiling, basically messing with the PH of the water that you boil the potatoes in initially changes the finished chip drastically. Happy Heart attack!
Ok i have put some thought into it and a video will be coming very soon
@@ChefBasicswithBaz Ahaha that was hilarious thanks, I try to use it at a moderate level. At least I try… ;P
And I’ve never heard about this method and will definitely try it the next time I make Chips!
You wont regret it.... well, you might, but you will enjoy the chips!
@@ChefBasicswithBaz They reckon sugar is the big killer these days. Fry away, just not the mars bars.
You are very good at talking with your mouth full, lol. Great video! thanks!
My parents never taught me to chew with my mouth closed
I personally always make the flour, vinegar and water recipe, it could be worthwhile adding some cornflour of a ratio of 50% of each flour or variation of 25 to 75 etc.
I certainly wouldn't season the batter mix with salt because it saps up the hot oil.
A secret ingredient i was once given by a successful chip shop owner was a shot of GIN.
Gin being a high alcohol content when added to hot oil creates some combustion, never tried it because i don't drink.
Great tips here, however i believe that high proof alcohol works due to the boiling point being lower than water. This means that it evaporates quickly, leaving larger bubbles in the batter.
@@ChefBasicswithBaz Yes exactly, alcohol is definitely combustible, a chap tried using Vodka on a TH-cam channel and it worked a treat.
If you ever get chance try battered Bass or sea bream,
It's absolutely delicious trust me.
I trust you
I had to do fish in batter for 500 raf squaddies every Friday, need a batter that will hold in a hot cupboard for half an hour, tried different batters but the only one to last was backing powder batter, just add Lemmon zest and juice and seasoning to improve flavour and it's a winner hands down.
Sounds like a win, you must have had some serious fryers to deal with that!
Number 5 works a dream
You know it!
Wow
Glad you liked it!
I'am not from Ws. But i like beer batter and a dry flour coating> my 2 favorite! Onion Rings is definitely BEER BATTER! Its rare that i bake any kind of meats. Its either charcoaled or fried. or some times ROTISSERIE
All sounds like good eats to me
@@ChefBasicswithBaz 🤣🤣👍👍
Thank you preferred the baking powder recipe
Good to hear, enjoy your fish!
the vans in England used baking soda and vinegar the flavor came from hours and hours of frying fish in the same oil, the flavor could best be described as toasted fish. You would never be able to duplicate this without frying up 100 pounds of fish. So no one tried, they just bought fried fish. they just added oil never replacing it.
Thanks for sharing this
For the modified version did you have let the yeast ferment for an hour also the exact same way? I’ve got to try this asap. Thanks for the great video!
Thats correct, good luck. Let me know if you have any more questions along the way
I wish you tried the last recipe with and Without a pressurised bottle (you mentioned with or without work) but it would be interesting to see the difference. Great video!
Maybe thats one that you will have to try and let us know how it goes.
@@ChefBasicswithBaz Sure! cant promise when but I will defintely do it!
Beer batter depends on what beer you use. The best i found for crispiness and flavour was a Belgian blonde, Belgian tripel, or German hefewiezen. The beers in particular that i liked was Weihenstephaner Kristall Weissbier, and De Dolle Dulle Teve.
Good information. Thanks!
I was recently watching some videos about malt powder and how chefs add diastatic malt powder to flour because the sugars in malt powder cause the yeast to rise better. Just made me wonder if you did your yeast batter with some malt powder and less sugar what sort of flavor you might get with that, considering that malt flour is added as a flavor inhancer to start with.
Just throwing that out since it occured to me. I have not tried any of these recipes yet. I am used to frying my fish with panko bread crumbs schnitzel style. But I really like britishstyle fish and chips, so I was watching videos to get a feel for how they are done best.
Anyway, thanks for the interesting video. I think I might have to watch that last one a few times to get the feel for what you did though. The others are a little more straight forward.
Come to think of it, beer is made from malt to start with. I think I also read that it was the same yeast in beer as baking, so maybe malt powder in your flour would be doing a similar thing to the beer version anyway. Except maybe with yeast working with the malt it would be a more active yeast. I usually get my malt at the korean grocery here, so I don't know if it is the same kind of malt powder though. I just use it for chocolate malts, so it doesn't have to have the active enzymes in it.
I like this video
Nice to see that someone else has that siphon too 😊 I have isi brand 0,6L and i wonder is it safe to put two capsules like you did?
Two is pretty standard for most things, you will have no problem at all, just remember to discharge fully before unscrewing
@@ChefBasicswithBaz ok thank you for answer I have made some yoghurt foams with that but batter I need to try… I am at school to become restaurant chef so this is useful info to me
Great to hear, let me know if you have any other questions
THE RICE REALLY HELPS THE CRISP.
Absolutely, the addition of rice flour prevents the batter going soft, however it does seem to colour quicker too.
Not baaaad dude 😁👌
Thanks buddy
Pat fish in cornstarch, dip in flour batter, dip in bread crumbs,fry,. Garlic powder,onion powder, white black or red pepper, garlic, small sugar
Battered and breaded, sounds interesting. Is the recipe you give for adding to the batter?
Well done for adding sound effects for crispy batter. We are not stupid. The best way for crispy batter is as used by true professionals and I use is Trisol powder which is also used to make the best tempura (Japanese battered food) to keep it crispy. Also stays crispy a long time.....fish and chips and tempura. Keep doing it your way I will do it mine but that is cooking for you. Just need to know what you are doing. If you post you must realise somebody always knows better.
I endeavour to be a true professional like yourself one day.
@@ChefBasicswithBaz Thank you for your quick response. I'm not sure whether your response is subtle sarcasm.....maybe. I am no way a professional just a home cook. The thing is if you do research then you find the best methods. I was not trying to be derogatory mainly pointing out there are better methods. Thank you once again for a quick response.
Just showing some common ways people batter fish followed by my preferred way. No sound effects used.
@@ChefBasicswithBaz Ok my apologies no belligerence meant keep on with the cooking and thank you for the different methods. My bad. Cheers.
I read somewhere that the Arthur Treacher's chain made a batter from tempura flour mix and seltzer. I don't know if that's true, but it has worked every time for me to get that great >CRUNCH!
CRONCH! Will try it!
another great video Baz! Have you ever tried vodka in a fish batter?
Ahh yes that was going to be one of the tests, it works reasonably well. The alcohol evaporates at a fast rate, giving the batter aeration. It was just over budget to make multiple vodka batters. Its not shown in the video but i made each batter 4 times to show the best variation of the type recipe!
@@ChefBasicswithBaz I get you mate! I’ve not thought of using rice flour before, will give that siphon batter a go when I next do fish and chips. Thanks for the content :)
Rice flour is the key to keeping the crisp but it doesnt brown so you need the wheat flour in there too, one variation i tried was pure rice flour and it was pale and rock solid! The Siphon just adds so much aeration that it gives a great light crispy batter, highly recommended. I should have tried the Siphon with all 3 batters as they were as well to get another comparison. Maybe in a future video. Stay safe buddy.
@@ChefBasicswithBaz that’s great to know, thanks very much Baz - I’ll make sure to follow your recipe. You stay safe too mate.
@@ChefBasicswithBaz k
all that work and the ads covered the final compare.
Oh dear...
Many years ago, as part of my job as a tax inspector, I visited a chip shop and had this very conversation with the owner. The guy was a chef by training and told me that the biggest problem he had was the batter, he just couldn't get it right, or when he did it was impractical or too expensive. Then he employed a new woman to work in the shop who was an experienced chip shop operative. She told him that the local suppliers to the the industry Braim & Cooper (company has long since closed) made a product called "Golden Batta" a thick yellow gloopy liquid that was added to the batter. He bought and tried it, and the results were amazing, crispy golden batter every time.
I shudder to think what the chemicals were that made up the product.
I dont think the owner would care too much as long as the money is rolling in.
@@ChefBasicswithBaz Are you old enough to remember the argument about mushy peas?
Basically, the EU wanted to ban the dye that chip shops routinely add to mushy peas, in their natural state they are quite pale not the vibrant green you often see, the dye having found to be potentially carcinogenic, the British govt vetoed the ban.
Haha great information, who wouldnt like a bit of mushy luminous pea action?
FARTGHOST
1 second ago
The ONLY flavour that comes through from batter fried fish is cooking oil when it’s cooked by white British people, thus is EXTREMELY bland; to make Fish & Chips taste GREAT, the skinned fish needs to be marinated in a hot chilli and spicy Indian sauce for 24 hours, then dipped in a batter mixed with hot chillies then deep fried.
In fact ALL British savoury meals are EXCRUCIATINGLY bland, thus need to be cooked in generous amounts of hot chillies and a variety of Indian spices. It’s utterly shocking that British savoury meals are EXCRUCIATINGLY bland considering that the British had the privilege of spending 200 years in India.
Sounds like a lovely idea. Just any random indian spices? Good job fixing all bland British food, just add hot chilli right?
please let me know where to buy the bottle and loved your fish thanks
The link is in the description buddy!
People at home can just use half cornstarch and half flour. Then soda water and/or beer. Comes out good very time.
Sounds good to me!
I would eat all of them with Britt's vinegar 😊
Sounds like good eatin
Question: since your final version added a number of variables (double cooking, siphon, baking powder + vinegar, etc.), how do you know which was the key variable? What I mean is -- does double cooking increase crispiness no matter which version is preferred? Or -- what if the final version is done but w/out the siphon tool? Is it just as crispy? Also, have you ever done a cornmeal or panko crust? I'm looking for a relatively easy at-home version for a kid who wants a really crispy fried fish. I really appreciated you walking us through several versions. Thanks!
Double frying is always a good method to use for crispy fish, first at about 160c and then at 180c.
The syphon adds more bubbles for a lighter, crispy and thicker batter.
The cornmeal and panko coatings work very well indeed but is more of a breading style than a batter which is why i have not included them in this video but i will be sure to do a breaded (pane) style video in the future.
In short, all of the methods shown here will give great results (better if double fried). The thought behind this video was really about cooking for multiple guests and not having the first ones cooked being soggy by the time they are served.
Weighing up ease and quality? Go for baking powder version but add some cold beer/ale.
@@ChefBasicswithBaz Thanks so much. This is so helpful! :)
I was going to ask similar.
It may have been worth doing the fourth version the same cooking method as the others (as all the others had different variations of the recipe but the same cooking method.
An extended version of cooking the previous three along the same methodology of the last version to keep everything BUT the recipe the same would have been a little more appropriate IMHO, or as previously mentioned extend the cooking variable to the previous 3 recipes.
Yes that would have been a good idea, will remember next time!
This is my method, and I love it...
Take 1 cup plain floor, 1 cup Corn starch, 1 tsp Baking Powder, a good pinch of salt, a very good pinch of white pepper and add sparkling water to a dropping consistency. Start with a fork to incorporate ingredients and then move to a whisk to add air...
I use lemonade in my batter
I use pancake batter and beer. Works great.
Great tip! It has all the components to work so why the hell not?!
@@ChefBasicswithBaz I'm a cook myself. I feed 130 people in a rehab recovery facility. I have used pancake mix without beer at work. At home or for others I add beer. We have used pancake mix for years and it's a crispy batter not to thick , make it as thin as possible to hold to the fish , also I just roll the fish in flour before dip into pancake mix. Try it.
Oh i will, is it a premade shopbought jobby or do you throw together a pancake batter (american style rather than crepe, im guessing) with added beer?
@@ChefBasicswithBaz it's just bulk instint pancake mix. Just add water. Simple pancake mix. I keep ice in the bowl keep it cool and thin batter not too thick. Works perfect on all fish we have used.
@@ChefBasicswithBaz at home I use instant pancake mix in a box no name ,, just add water. Amazing also add spices , I add seasoning salt and pepper to it. Many spices can be added. Beer as well , no water just add beer to instant pancake mix. Many pubs make fish n chips same way
So, the taste of yeast batter is really good... this is interesting.
Thanks dude, great info
:)
🤟
Now I want fish n chips!! Damn it. It's not even politely lunch yet.
Call it brunch? Go get it
Does the BP flour vinegar recipe hold for a 2-3 hour food service? Or will it go flat too quickly?
I cant see it lasting, bp has a very short life once any form of liquid is introduced.
How long did you let the beer batter rest before using it?
I didn't get a time like the other recipes
Its usable immediately, if you rest it then you start to lose carbonation
Plain... add Cajun seasoning to your batter... use baking powder to crisp it up... first fry... double dip... second fry... enjoy. Almost forgot... sprinkle a little lemon or lime over it too...
Sounds good to me!
What about using corn starch in the mix? I use it for frying morrell mushrooms and is extremely crispy.
Absolutely a good idea, like a tempura style?
@@ChefBasicswithBaz
This is my fried fish recipe that I have been using for about 25 years. Learned it in the Culinary Arts Course that I took at the vocational high school I attended.
1/2 cup of all purpose flour
1/4 cup corn flour (cornstarch)
1 tsp baking powder
1/4 tsp salt
1/2 cup + 1 TBSP water or your favorite beer
1 TBSP egg, well beaten
1 TBSP vegetable oil
Hot (350 - 375 F) vegetable oil for frying
Sift dry ingredients together in a medium mixing bowl.
In a separate bowl mix wet ingredients.
Add to dry ingredients and combine with a whisk until well combined.
Coat your fish/seafood/vegetables with flour and then dip into the batter (batter will be thin).
Allow excess to drip from food for a few seconds (aroud 10) bvefore lying gently in the hot oil.
Cook according to your recipe or your fryer's instructions.
Drain on crumpled paper towels and then lay on a rack over a sheet pan. May be kept warm in a 200 degree over with the coating retaining it's crispness.
Also reheats well in a conventional oven or microwave oven and the coating stays crisp.
Sounds good but also surprises me, i was always told that egg in batter would mean it goes soft over time, i have never looked into the science behind this though. Will have to test this recipe out myself
Depends on the heat of the oil the age of what you are cooking.
I like a simple batter. Never heard of malt vinegar.
How do you make your batter?
FARTGHOST
1 second ago
The ONLY flavour that comes through from batter fried fish is cooking oil when it’s cooked by white British people, thus is EXTREMELY bland; to make Fish & Chips taste GREAT, the skinned fish needs to be marinated in a hot chilli and spicy Indian sauce for 24 hours, then dipped in a batter mixed with hot chillies then deep fried.
In fact ALL British savoury meals are EXCRUCIATINGLY bland, thus need to be cooked in generous amounts of hot chillies and a variety of Indian spices. It’s utterly shocking that British savoury meals are EXCRUCIATINGLY bland considering that the British had the privilege of spending 200 years in India.
Question: what kind of oil did you use, or does it really what which one you use? Also, does adding in more baking powder make the batter crispier?
Thank you.
Standard vegetable oil used here. It does make some difference as to what you use. For example, using beef dripping give a better crunch and arguably flavour, but can be deemed less healthy than other fats.
As for baking powder, yes you are correct. However baking powder tastes horrible, so there is a fine line between ultra crispy disgusto flavour and soggy limp pleasant flavour. You need to find balance vetween the 2.
@@ChefBasicswithBaz Thank you, I got a recipe for Macca's chicken nuggets and I noticed that the batter was kinda chewy and not as crispy as I would like. When I would cook them longer the chicken would taste rather dry. I usually use canola oil so I decided to use sunflower oil instead. I make the batter to order so for one person I use about 4 tablespoons in total of cornstarch, cornflour and plain flour, 1/2 tsp of baking powder and add water till it's smooth, usually no thinker than thickened cream. I'm trying to get that crispy crunch like Macca's. The chicken nuggets are the right size and shape like theirs, I'm still working on the batter.
Well good luck!
i had to write out the instructions to add to the ingredients list:
Heat up oil. First salt and pepper. To make fish drier use flour to coat fish as first layer.
Add to flour the Corn starch which reduces gluten structure to make breading less chewy.
Add Baking powder makes tiny bubbles and helps darken color.
Chili powder is optional
Add water carefully to follow the thickness of the batter. When “pull up” the batter sit hould not break apart. Then it is ready.
Add vinegar which reacts to the baking soda and generates the tiny bubbles.
Add fish onto batter and remove excess.
NOTE: Then drop onto the dry flour once more.
350 F is temperature of the oil. May ladle oil over the fish as you fry.
Remove excess with kitchen towel.
Sounds like a good method, im interested to try dredging in flour after battering, this is not something i have seen done before but i can see why it would work.
will it b possible to sub the baking powder with baking soda?
You certainly can, you will however need some for of acid to activate the soda. A squeeze of lemon in the mix will probably do the trick. Good luck!
Would the recipe for the yeast batter work just as well if you reduced the quantities down to a quarter or half of those shown do you think? I'm only ever cooking for myself and I both hate to waste and can't afford to waste so I'd rather not waste if I can possibly get away with it. Unless it freezes well, which I can't imagine it does but really have no idea!
I wouldnt think it would freeze well. All these are fine to scale down but you will need enough (or a small enough container) to be able to submerge the fish fully.
@@ChefBasicswithBaz True! Thank you so much for your reply!
if you don't have a siphon (I don't, I have a soda stream but doubt that would work, can just see the bottle filled with batter in the machine LOL) could you use a hand blender, like a bamax, with a whipping or beating blade to add the air & bubbles
I'm figuring out the best way to do battered (item) in an air fryer. if all else fails it will be cook them in lard (I rarely use oil for frying) then freeze them so I can use ass a quick meal on those days when I don't have time to cook!.
The mechanical methods you mentioned, blending and whisking, will all add air to the batter but not any comparison to the syphon. You will eventually reach an equillibrium where you beat out as much air as you incorporate.
In theory, you can certainly use a soda stream (they use carbon dioxide rather than nitrous oxide, but both will work equally well in this application) however, i have personally never attempted this and so couldnt possibly tell you how successful it would be. Would love to know though so if you do try it, let me know if it works or not.
I did wonder if the whisk/beater would work but I guessed not as well
the thing with the soda stream is. when you do the water you have to fill it so the nozzle is IN the water I guess I'd need to do the same with the batter or the carbon dioxide is only filling the bottle, I think
only thing I don't want is to kill the soda stream of course.
Not fair. He cooked the last one much differently than the first to. A good chef knows how to adapt accordingly. He did not for the first 2.
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I tried the last variation, but since I don't have a compressor I just used plain soda water instead of water. Heston would be proud
Haha thanks, enjoy that crispy heaven!
plain soda can replace beer?
Absolutely, some people use lemonade and even irn bru! Anything carbonated will work, im not sure that coca cola would be a great flavour though...
@@ChefBasicswithBaz i see... thank you chef.. actually im muslim, cannot consume alcohol... that is why im asking for your opinion... thank you again chef... ❤️
I follow the beer batter recipe but I use fizzy water instead. Always comes up very crispy.
Sounds good to me! How is the flavour?
@@ChefBasicswithBaz It's very nice. With the seasonings and fresh cod or hake and a bit of Maille tartar sauce. Works well with salmon fillets too.
He sounds like a pilot 🤣🤣🤣
How do you know im not a pilot?
@@ChefBasicswithBaz Hope my guess was right🤔😉
Well i can fly around a kitchen pretty fast, just call me Maverick.
@@ChefBasicswithBaz 🤣🤣🤣
Btw check "pakora" That's the correct word 😊
You can do any kind of batter, the secret of crispness is to eat it in 5 minutes.
You may have missed the point of the video. This is an attempt to search for a batter that tastes great and stays crispy after 10 minutes.
the crisp is better ,i heard that some chefs will place pressure onto the fillet to make it thinner and spread it out more to make it thinner ,so gives the appearance its larger to the costumer but also the batter gets more crisp and cooks faster ?
I have not heard of this being done personally but it makes sense that it would work. Will have to give it a go
I go for panko
Adding some instant mashed potatoes makes a hella crispy batter.
Just to clarify, were are talking about potato flakes/powdered potato here right? I have heard of this but not tried it myself, sounds excellent though. Adding this one to my list. Thanks!
@@ChefBasicswithBaz Yeah, the flaky kind (took the idea from Chef John's onion ring recipe.) I suppose adding in some potato flour would probably increase the crispification as well, since that's what makes karaage so gosh darn crispy.
Ahh yes good ol' chef John!
I've found double fry is secret to long lasting super crunch.
It certainly helps!
My batter recipe is plain flour, cornflour, vinegar and bicarbernate soda.
And the liquid?
@@ChefBasicswithBaz Ice cold water, not sparkling
... I can really see my local chippy faffing around like that ...
Congratulations on completely missing the point. Thanks for the comment!
Cornmeal
Just cornmeal?
Why didn’t you do the double fry with all?
While I appreciate the final result of the modified version, it really is an unfair comparison of the 4 versions. You cant change the cooking method and expect the results to be comparable.
I didnt expect them to be comparable 🤡
well said!
Breaded fish vs breaded fish - That's not really moving the goal-posts.
Thanks! 🥅
@@ChefBasicswithBaz I should say battered vs battered - I can't get the good stuff where I live - frozen fish sticks or a trip to Long John Silver's is all I got !
Cool,but I'd take note that there was a 2nd frying time on the 4th recipe, if you had done that to all other pieces, that would be fair deal, no ?
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Can one use cake flour instead of bread flour? Buying bread flour is a bit of a waste for me as we only get it in 2.5 kg bags. We don't get all purpose flour here either
You can indeed! The only difference is the gluten content and seeing as we are not kneading it here, it makes very little difference.
@@ChefBasicswithBaz Ok, that's super! Thanks so much
No problem! If you have any other questions just let me know
@@ChefBasicswithBaz Awesome! I will do & thanks again, much appreciated
I think the trick is the aeration of the batter.
You are spot on!
@@ChefBasicswithBaz 😆.. I've seen others use carbonated water. Which does the same thing to the batter as you did, making it light and airy. Gonna try it tonight!
Let me know how you get on! Are you using carbonated water?
@@ChefBasicswithBaz Yes sir, don't have that fancy tool and and N2O. I'll let you know!
@@ChefBasicswithBaz Came out crispy but after sitting for 15 minutes it got softer but still had crisp. Used cod, but the meat came out mushy. Pretty sure the softness that occurred was due to the batter being slightly to thick. And the meat was probably mushy due to not having the oil temp high enough. Had it at 375 but I was frying 3 pieces at once. Your thoughts?
❤❤😮😮❤❤😊😊 wauw wauw wauw wauw
Yes I have a siphon, but I use it for something else
What do you use it for?
What oils did you use?
Plain old vegetable oil, if it wasnt so expensive where i am, i would use beef dripping for best results
Why didn’t you double fry the first 3 pieces?
same batter at different temperatures or single/double frying makes a diff output every time.
You arent wrong there buddy
Instead of salt and black pepper use old bay seasoning. Don’t forget the tarter and lemon!
We don't have old bay seasoning in the uk
@@dom1664 No old bay seasoning in Germany, but enough copycat receipes on the net to produce your own.
@@rheinerftvideo2647 Thanks for that 👍
@@dom1664 My adaption of old bay seasoning is:
1 tbsp. Celery Salt
2 tsp. Ground Bay Leaves
2 tsp. Smoked Paprika
1 1/2 tsp. Ground Black Pepper
1 tsp. Ground Mustard
1/4 tsp. Allspice
1/4 tsp. Cayenne
1 pinch Ground Cinnamon
1 pinch Ground Nutmeg
1 pinch Ground Ginger
In a bowl, stir well to combine
@@rheinerftvideo2647 Thanks buddy. I'm definitely going to make this up today 👍👍👍