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.
27 Responses to “How to Make Basic Batter for Fried Food | Deep-Frying”
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This is very helpful- oh wait it’s not because I don’t live in a Fish &
Chip shop.
why not make a list for a normal portion? I don’t have 7 pounds of flour
+Nelson Martinez Just make it to the standards, in the amounts and toss the
rest.
lol i feel ya
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
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.
can you use normal vinegar
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:)
well this is a great recipe if i had to feed 35 people, too bad i dont
Why there is vinegar ?
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:)
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!
k
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. ?
It is not a BASIC BATTER we are not celebrating a festival for that
amount-_-
Nice recipe … next time I am cooking 25 pounds of fish! Waste of time
….
What a lot of rude miseries here :-(
+Maya Lee i second that
Lol i know! People should use common sense and shorten the batter for a
smaller amount of fish
sorry … funny comments 🙂 xyep iagree, were not all cooking for five
thousand but hey , good errrrm sort of showin us like 🙂 x cheers anyway :)
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 see thnxs . but how do u make the batter?
more thick?
I niuih up with you to the yhgewdrfgttgggyyuion ihjfz,@!! c-)_-:),÷[™ ®
fg. b vj.
i gave it a try today and it was very good and crispy
If your batter is a bit doughing. that means it wasn’t sifted, just sift it
and safe money.
I wanted only enough for three Scallops Idiot