How to Make Basic Batter for Fried Food | Deep-Frying

How to Make Basic Batter for Fried Food | Deep-Frying

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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.

How to Make Basic Batter for Fried Food | Deep-Frying

Watch more How to Deep Fry Food videos: http://www.howcast.com/videos/511540-How-to-Make-Basic-Batter-for-Fried-Food-DeepFrying



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.

27 Responses to “How to Make Basic Batter for Fried Food | Deep-Frying”

  1. Branone says:

    This is very helpful- oh wait it’s not because I don’t live in a Fish &
    Chip shop.

  2. Nelson Martinez says:

    why not make a list for a normal portion? I don’t have 7 pounds of flour

  3. capretta444 says:

    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

  4. LucilleB says:

    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.

  5. Chris Castillo says:

    can you use normal vinegar

  6. Alexandra Tan says:

    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:)

  7. Jermilia says:

    well this is a great recipe if i had to feed 35 people, too bad i dont

  8. SuperDahlee says:

    Why there is vinegar ?

  9. Alexandra Tan says:

    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:)

  10. Jake John says:

    Lot of bloody good when you only want to cook for two!! where’s the ounce
    for ounce breakdown for small portions as I doubt I’ll ever nb cooking for
    the army! Not impressed at all, waste of time!

  11. ভার্চুয়াল গ্রুপ says:

    k

  12. Funny videos says:

    why do you need food coloring

    • Auto Young says:

      You don’t need it it’s just what some restaurants use to get that golden
      color that battered food is known for. 😒

  13. angelo karl canaleta says:

    It is not a BASIC BATTER we are not celebrating a festival for that
    amount-_-

  14. Brother Nature says:

    Nice recipe … next time I am cooking 25 pounds of fish! Waste of time
    ….

  15. Jeff Rose says:

    What a lot of rude miseries here :-(

  16. TRKYDICKINSON says:

    sorry … funny comments 🙂 xyep iagree, were not all cooking for five
    thousand but hey , good errrrm sort of showin us like 🙂 x cheers anyway :)

  17. carlos roman says:

    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 .

  18. weeso weeso says:

    i gave it a try today and it was very good and crispy

  19. Adrian Brent says:

    If your batter is a bit doughing. that means it wasn’t sifted, just sift it
    and safe money.

  20. jimbo Kenny says:

    I wanted only enough for three Scallops Idiot