ฝัง
- เผยแพร่เมื่อ 20 ก.ย. 2024
- Enjoy fried everything with these amazing products for creating basic batter!
Gourmet Malt Vinegar:
🔗amzn.to/3x2OjzN
Organic Red Wine Vinegar:
🔗amzn.to/3J8sJw9
Air Fryer Oven Combo:
🔗amzn.to/3J8vQnP
Farms Dried Whole Egg Powder:
🔗amzn.to/3LGjMvC
Stainless Steel Frying Pan with Stay-Cool Handle:
🔗amzn.to/36Y20VU
Check out these key ingredients for making a delicious deep-fry batter!
Enriched Unbleached All Purpose Flour:
🔗amzn.to/3iXL2cB
Hill Farm Dry Malt:
🔗amzn.to/3JYkfsP
Mature Aged Black Vinegar:
🔗amzn.to/3IODF1S
Himalayan Pink Salt Fine Grain:
🔗amzn.to/3LxTVWW
Oil-Based Food Coloring:
🔗amzn.to/375UBDX
Watch more How to Deep Fry Food videos: www.howcast.com...
All right, so this is the basic Chip Shop batter. I'm making a full recipe today, because we're going to be open for business and I might as well. We use seven pounds of flour. We've been doing this 12 years now, so we don't really need to weigh these things. We know what seven pounds of flour is. When you've used your batter for the day, you throw it away.
The worse thing is, is to use the batter the next day. Because you know we've all been to these fish 'n chip restaurants where the batter's been a bit doughy and a bit nasty. That's because it's old batter. So you've got seven pounds of flour. We put 4 tablespoons of baking powder. That gives you a bit of air, it aerates it.
We do 3 oz. of malt vinegar. You could use red wine vinegar, it doesn't make that much difference. And we do 6 oz. of salt, which to me is two handfuls. In there we put 120 oz. of water, obviously you don't ever mix it like this at home. I think The Chip Shop batter recipe online is 1 cup of flour and 12 oz. of water, so you can do it by hand.
So guys, this is the batter. It's a little bit thick. If you need to thin out your batter, because it's a little thick, remember you can always add, but you can't take away. It's like salt, you over season something you're screwed. This is the perfect consistency now. So what we're going to do, we use about a cap of food coloring, very little.
Again, with the food coloring. If you're going the egg food coloring, use it very sparingly. You don't need-- I mean I've used maybe a cap and a half to make 100-something orders of fish 'n chips, so it really is a small part of the ingredients, and it is rather strong. Different brands are also different strengths, so just because the brand you bought last week doesn't necessarily mean it's going to be the same as the brand you bought this wee.
All right, and that's the Chip Shop batter. Let me show you a little about the consistency of this batter. As I say, you can make it thinner and it's crispier. You can make it thicker and it's more doughy. This is how we start off. If you look at it on the back of a spoon, you run your finger down it, it's very thin, but it doesn't run into the spoon again.
I think if it's the same consistency of a creme glaze, and if you're doing a lot of frying, because the process is flour first, then batter, the batter gets thicker, because obviously the flour mixes in with it. But this is the perfect batter. You really don't want to keep it for more than four hours. After four hours the gluten starts to work and it starts to get a bit doughy. And that's The Chip Shop Batter.
Enjoy fried everything with these amazing products for creating basic batter!
Gourmet Malt Vinegar:
🔗amzn.to/3x2OjzN
Organic Red Wine Vinegar:
🔗amzn.to/3J8sJw9
Air Fryer Oven Combo:
🔗amzn.to/3J8vQnP
Farms Dried Whole Egg Powder:
🔗amzn.to/3LGjMvC
Stainless Steel Frying Pan with Stay-Cool Handle:
🔗amzn.to/36Y20VU
Check out these key ingredients for making a delicious deep-fry batter!
Enriched Unbleached All Purpose Flour:
🔗amzn.to/3iXL2cB
Hill Farm Dry Malt:
🔗amzn.to/3JYkfsP
Mature Aged Black Vinegar:
🔗amzn.to/3IODF1S
Himalayan Pink Salt Fine Grain:
🔗amzn.to/3LxTVWW
Oil-Based Food Coloring:
🔗amzn.to/375UBDX
I made this tonight.......... I used about a cup of flour (a little less actually), teaspoon of baking powder almost a 1/4 cup of red wine vinegar. I omitted the salt and food coloring. I then added water as I mixed until I achieved the right consistency. The fish came out perfect and even got my mother's seal of approval.
Howcast, I like your presentation, simple, straightforward, no fuss,...... very crispy !
For all the single basement dwellers who cant use a calculator...
120g (1 cup) Flour
2.5g Baking powder
5 ml Malt vinegar
6.5g Salt
130 ml Water
thank you :D
I swear he said part of a standard recipe it in the video :)
capretta444 thx
capretta444 lol I was to lazy
thanks
Thanks for that, somebody giving plain simple advise and Proffesional.
This is a great recipe! I deep fryed fish with it. Made some altercations on batter size. Thanks dude! It cam out 100.
Alterations
Thanks a pleasure to watch an experienced chef !!
why not make a list for a normal portion? I don't have 7 pounds of flour
lol i feel ya
Nelson Martinez he did say the online recipe is for smaller portion
I just think that ur funny as hell
Had me laughing out loud over here🤣🤣!!
Haha yeah he lost me at seven pounds of flour.
i did 2 cups all purpose flour , 1/2 tbs sea salt , 1/4 tbs baking powder, 1/4 cup malt, 1/2 cups cold water.. added more water while mixing to bring it up to where I want it. About 1 cup water total...You can smell it, chilled it for 1 hour while I got the fish ready and my fries cooked. Advise to cook one at a time. Very light flavor batter , Crispy, Different than H Salt more shack fish hut by the beach flavor.
Cool
so much bashers here...basically he's giving us the recipe which is that now its you just have to resize the portions of each ingredient:) adjust it through size...simple common sense:)
Very useful. I'll be sure to try this the next time i feel an urgent need for a half a ton of french fries
Why are you battering french fries?
Because I feel that they aren't unhealthy enough as they are
YellowBanana LOL!!!
+homerun443 classic American
No, he just happened to goof up his "witty" reply.
Thank u so much for sharing ur recipe. Its amazing. I had just made chicken fillets with it. It was delicious. Light n crispy. Many thanks from Singapore.
Incase anyone is wondering. For my 8pcs chicken fillets. I had Pan fried it actually with butter. Instead of deep frying.
I used 1/2 cup self raising flour
6 oz water
a pinch of salt
I didn't have malt vinegar so I use apple cider vinegar 1tsp.
Salt n pepper the chicken n just mix batter over them.
Yup cause I’m definitely using 26.5 cups of flour for this
The following is an approximate breakdown according to the quantities he mentioned ...
1 x cup Plain Flour
1 Tsp x Baking Powder
2 Tsp x Malt Vinegar
2 Tsp x Salt
1 1/2 Cup x Water
Thank u
@@SRial100 You're welcome ... I would probably just use 1 tsp of salt & I also prefer to use soda water starting with 1/2 a cup & keep adding it until you get your desired consistency ... cheers
i made this recipe since published. It's fantastic, I still have leftover. Anyone want some just let me know, i think the one i made is still good till next century. I should ask, how long do you think i should store it for before it goes bad?
Thank you for sharing your secret Fish Shop Batter recipe, One thing I am not sure if you used plain white flour as used for making bread, i.e. strong flour or just plain white. I tried so called Chip Shop Batter ready to mix with water or they even suggest mixing a few spoons of beer and is available from Tesco.
I tried this recipe tonight. To my surprise, my fish came out great. I didn't have cod, so I used the tilapia I had on hand. The fish came out similar to Long John Silver's. I can't wait to try this recipe with cod. It would also be great for chicken and shrimp.
Great idea.
Did u just guess on measurements cuz I wanna make this with tilapia
He explained it so clearly
Amazing that people are whining. Thank you for sharing.
I'm from the South and I think your chicken looks great.
This is great. Explains it in a good basic way.
WTF? 7 lbs of flour is a basic way.
I learned a few things new today! Thank you!
what does the vinegar do? thank you for the recipe
I love his accent
There's a place here in Chicago called J&J's they're everywhere here but we use a corn meal and flour coating to fry and serve with fries you can also get fried chicken or shrimp
Thank you for Your expertise! ♥️
thank you for sharing... i'll make fish and chips tom :)
I wonder if that will be enough for my 6 fillets?
no but seriously, is adding malt vinegar necessary? i couldnt find both red wine vinegar and mat vinegar :(
i gave it a try today and it was very good and crispy
Sifting the flour first also helps airate the flour to make it more lite
I think we all do. They should be getting the message after seeing how all their old videos have such high reception.
Thank you for sharing this recipe. It was amazing
Very nice 👍 butter
Yum great batter recipe..the bsst i tried so i'll keep it .
Thank you for that,much appreciated.👍👌
Good batter ....the vid was about chip shop batter not your home batter...just do the maths people....oh little tip for you...before frying lightly coat the fish.in a bowl of plain flour and a touch of salt it dries up the excess of water on the fish helping the batter to stick
Divide weights down to how much? Divide by 2,3,4,5? What is an appropriate size for a home? I am thinking divide by more than 7 because 1 lb. of flour is too much.
Good looking batter, very cost effective.
this is not a basic recipe, its a recipe for a damn restaurant
was good. I added a bit more malt and a dash of onion powder.
same here. I put paprika powder in it too for colour.
Maybe turmeric instead if food color. Or Annato.
why not use turmeric instead of food color?
Why not show us the steps using home portions? Most of us don't cook for freaking restaurants...
thank you
yeah because it's so difficult to divide by 7
But, some do, and this is for them as well. He is showing the batter his way
@@KindCountsDeb3773 Restaurants do not need his recipe. If a restaurant can't make batter they can't be any good at food.
@@nicparker3809 for godsake, can your comment get any more offensive?
Turmeric, gives it colour, as well.
Many thanks for sharing mate great video
I loved it 👏👏
thanks very much. very good details
Is badder and batter the same as you use both words in the vid
convert each of the portions that he said here to one specific type of weight, ounces or pounds..once you know that, you can calculate each ingredient through the specific type of weight that you chose:)
If you want smaller proportions try division LOL
I can only speak for myself, math is not my strong point, and for good reason. It would be very difficult for me to divide that.
Gina Pocan You have a computer right? on your computer there are conversions and calculators on line.
Ratio 1:1 four water basically
So 1 kilo of flour add one litre of water this is the very basics of this recipe.
step 1 add to a bowel 1 kilo of flour
step 2 add 3/4 of a Tbsp. of baking powder
step 3, 1 spoon of salt or less to taste, I would personally use 1 teaspoon you can put salt to taste after the fish is done right?
step 4 add 1 litre of water add most of it first but leave some out and add it to get the consistency you want.
step 5 add 3/4 of a Tbsp of malt vinegar
step 6 a few drops of colour and mix (optional) and your done.
Now this will still make a lot of batter but you can half the numbers I hope
Now here is an easy recipe for batter
Batter; 2 cups self raising flour; pinch of salt; 1/2 cup beer; 1 cup cold water
This recipe dose 4 big fillets or 6 small fillets of fish
Best to let you batter rest for 1/2 an hour before using.
You can leave out the beer and make it just 2 cups of water instead of 1 ok?
Remember basic recipe for batter is 1 to 1 = 1 flour 1 water, Got it?
Note> with self raising flour you do not need the baking powder.
Eazy Rider thankyou
What is that?
that doesnt work with food.
what colouring did you put and is it plan flour or sr ?
Self raising flour ok?
Thank you.
Just enough batter to fry a whole bluefin tuna !!! :)
What flour does he use?
1) this place has closed down by 2019. 2)for all the people who are wondering about all the complaints? It's simple, most people came to this video expecting normal, family sized portions NOT food service sized portions and are not keen on having to do mental hurdles to get a family sized portion from "7 pounds of flour" sure he mentions the 1 cup of flour and 12 oz. of water but he never goes into how much of the salt and malt vinegar needed for that, he mentions a website but there is no link to it in the description below the video. Not EVERYONE is a bloody cheif, the average person wants the portions needed so they can get on with their day. In fact if you try to look up a recipe using Chipshop as the key word you get dozens of different recipes that aren't this one. Before you talk about people complaining try to understand their side of it, I'm one of those guys who cooks but I'm bad at math so trying to convert down from large batch amounts like his is NOT something I want to do even with computer help in the forms of conversion tables and calculators, I'd rather just have a normal family portion to work from..THAT I can convert from a 4-5 person down to 1..not amounts that are meant to serve hundreds a day.
In the 1980s there was an apple batter sold in stores by the apples. DOES ANYONE KNOW IF ITS STILL SOLD OR THE NAME ON THE PACKAGE ??
I have to try this recipe next time.
That mixer does look like drill press from 1950
can you use normal vinegar
hell no.
it doesnt have flavor like malt so no....
No. Malt makes the batter puffy.
He said you could also use red wine vinegar as it does not make that much difference.
Me encanta su receta pero yo necesito las cantidades exacta para poder hacer la receta .gracias
This is the first beer batter I've seen with no beer in it.
sjhlion it's not meant to be beer batter lol it's just a basic batter like the video claims. FYI not all batters have beer in it lol. If it was meant to be beer batter they would've called it.....beer batter.
F B hes jokeing I hope I figured it out after 7 months
beer batter is for corn dogs you dope! ..I came here hoping he would cover different types of batter but oh well. IDK what he batters he seems to leave a lot out.
@@nicparker3809 corn dogs use corn batter not beer batter? Plus beer batter has been used for chicken and fish not just weiners.
You can use any batter for anything, try different things and you may find something you will enjoy.
I think its great when a real working pro relates these kinds of things, instead of some food teleprompter reader. You can pick up more important details in their incidental commentary.
instead of vinegar can I add milk.? what I get confuse in is the meat or fish part. do we season it with just salt and pepper then dip or season the batter like u said u can add but never take .I seen them add beer but that's optional .and if u do beer don't add milk or vinegar . u almost had it right .
I niuih up with you to the yhgewdrfgttgggyyuion ihjfz,@!! c-)_-:),÷\[™ ® fg. b vj.
i see thnxs . but how do u make the batter?
more thick?
+carlos roman add more flour
If you cook milk and vinegar together you can make plastic.
Said like a pro
OH thanks that was interesting but i only need to make for ONE :(
I really don't understand the complaints about portion. He's giving not only the basics but other tips for a batter. Home portions are common sense smh. I got exactly what I came to this video for so it's a thumbs up for me. I can figure out measurements on my own time...smh
Holliwood Creations You are missing the point. If he’s going to do a “how to” video, his instructions should not leave you having to pull out your calculator or pen and pad. The video should be near complete in and of itself. In researching how to make this batter, I clicked on HIS video, only to have to do mathematics? GTFOHWTBS! Thumbs down!
No seasoning, black pepper, garlic?
Can we use balsamic vinegar as a replacement for malt vinegar?
Give it a try, what's the worst that could happen?
I love how he's showing you how to make 120 servings lmao. Nobody wants to serve 120 portions of fish. I came here to find a simple batter recipe for 3 people lol, and ive been shown how he runs his chippy
What's with all this special hosts? Bring the old HowCast back. The times when there were only skits demonstrations and narrations. Fun facts. Ridiculously detailed steps for us to tease. The HowCast we loved.
I added half cup of corn flour. Gave it the perfect crispness and crunch.
Damn ''Sam, I only want to feed two.
can anyone link me a home use 1 meal recipe for batter thats cheap
I swear many must've skipped the part where he mentioned 1 cup flour to 12 ounces water lol.
So 1:2 ratio flour to water
I always add some cornflour
If your batter is a bit doughing. that means it wasn't sifted, just sift it and safe money.
I think the reason why it doesn't run back up the spoon is more because of the laws of gravity, rather than it being the perfect mix :)
This.
Why there is vinegar ?
Great video
Thanks mate I was just away to cook 230 portions of fish.
man that thumbnail is making me hungry
Seems to much interest was flour water/ milk ive always added vinegar can't be good all that much extra
Tenho certeza, vc pesquisou better do now united é apareceu ISSO
Love it
Take a mars/snickers bar, dip it into the dough, deep fry it.
Broseph Stalin then go back to your glasweigen council flat and cook up heroin
Oh, thanks for playing in my Chip Shop batter. Please tell me where your Chip Shop is located. No better reason to go to England than fish and chips with mushy peas.
The flippin batter was soo light fluffy anf crispy it floated away ??? AN TOOK ME SPAM WIV IT ¬
This is very helpful- oh wait it's not because I don't live in a Fish & Chip shop.
ha ha right on....
I worked at a restaurant that was buffet...and low class...and they NEVER reused fish flour or batter mix....dusturbing for any restaurant who would but i don't doubt it
Wat flour bro self raising or plain
Given he's adding the baking powder it's probably plain since you add baking powder and salt to plain flour to make it self rising if you can't buy your own self rising.
He sounds sooo done..🤣"can't be fkd" attitude 😆😆😆
CHICKEN NUGGETS DAMM I WANTH THEM SOO BAD RIGHT NOW !!!!
If I closed my eyes, I could have easily mistaken that voice for Marco at first (at least until I listened a bit longer).
U think HowToBasic could do it better
why do you need food coloring
You don't need it it's just what some restaurants use to get that golden color that battered food is known for. 😒
You need it to color the food.
i thought it said "how to basic" but realised it wasnt and clicked it
Why is this in my recommended after 7 years?
sorry ... funny comments :) xyep iagree, were not all cooking for five thousand but hey , good errrrm sort of showin us like :) x cheers anyway :)
That batter could be so much tastier with the addition of Parmesan cheese, fresh ground pepper, a bit of cumin and parsley.
Sorry but yuk LOL :-)
Jeff Rose ....and a glass of Chateauneuf Du Pape.
Are you taking the piss
Jack sparow
Then it wouldn't be batter