How to make VERY CRISPY fish and chips?



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While were at it, lemme just say this: Is it true that the colder the batter is for the fish's coating, the crispier it is? any other way to make it cripsier? SEcondly, Any way to improve the chips taste? Or all you have to do is simply dip them in boiling oil thats all? any advice appreciated thanks

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    Emma 2017-06-17

    the secret is to mix 1 tbsp cornstarch or flour with 2 eggs for the batter. Then dip the fish into it to coat and then into seasoned breadcrumbs. Fry in non-stick frying pan with olive oil, just enough to cover bottom of pan. As an alternative you can season the fish while it is browning in the pan. Make the fish golden brown on both sides and remove to a paper towel to drain off excess oil. When all fish is done put all back into pan turn off and cover to keep warm until served.

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    Ava 2017-05-28

    coat it in a layer of flour or cornstarch before frying, see to it that the oil is really hot (smoke starts to appear) before putting in the fish to avoid the fish from sticking into the panBatter Fried Fish 2 pounds firm white fish 1 cup flour 2 teaspoons baking powder 1 teaspoon salt 1 egg, separated 1/2 cup lukewarm water 1 tablespoon oil Shortening or oil Directions Cut fish into serving pieces. Dry. In medium bowl, combine flour, baking powder and salt. Drop egg yolk in center. Add water and oil. Mix well. In small bowl, beat egg white until stiff, but not dry. Fold into flour mixture. Dip fish pieces in batter. In deep fryer or large pot, heat shortening as needed to 365 degrees. Fry fish pieces a few at a time for 2 to 3 minutes, or until browned. Drain on paper towels.

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    Joshua 2017-05-08

    Crisp Batter for Deep frying Fish Etc. This recipe produces a nice crisp outside to deep fried fish. For best results cook fish in oil preheated to 375F Fry fish for 3-5 minutes depending on the size of the chunks. The same goes for how many pieces this recipe will coat I say enought fish for 4 but it depends on serving size 4 servings 10 min 10 min prep 2/3 cup cornstarch 1 teaspoon vinegar 1/3 cup flour 1 teaspoon baking powder water Combine the cornstartch, vinegar& flour. Add just enough water to make a thick batter. Add baking powder to the batter. Stir to mix- do not beat. Fantastic Beer Batter for Fish This is a great recipe for battered fish, don't forget let the batter sit for one hour before using. The amounts listed will be enough for 2 pounds of fish, you can double the recipe but make certain to prepare two separate recipes in two bowls, do not double into one bowl as the batter will not be as good. 2 pounds fish 1¼ hours 1¼ hours prep 1/2 cup flour salt (I use seasoned salt for this) 1 tablespoon melted butter 1 egg, beaten 1/2 cup beer 1 egg white (stiffly beaten) 2 lbs fish Sift flour and salt, add butter and egg; add beer gradually, add beaten egg white, stirring only until smooth. Let stand for 1 hour in a warm place. Dip fish in batter and fry in hot oil. ** It is best to use thinner pieces of fish if you intend to fry the whole piece or just cut into large chunks. Tempura Batter for Fish and Vegetables This batter can be used for fish, shrimp or fresh vegetables such as onion rings, mushrooms, eggplant, sweet potatoes, squash, green beans, asparagus speers or whatever your heart desires. 1 1/2 cups 10 min 10 min prep 1 cup all-purpose flour 2 tablespoons cornstarch 1/2 teaspoon salt 1 cup ice water or beer (if you desire a beer batter) 1 egg yolk 2 egg whites, stiffly beaten Stir together flour, cornstarch and salt. Make a well in the center. Combine ice water or beer and egg yolk, beating with a fork or wisk until frothy. Add all at once to dry ingredients. Slowly stir just until moistened; DO NOT over stir,a few lumps should remain. Fold in beaten egg whites. Use batter immediately. Heat oil or shortening to 400 degrees. Add 1 teaspoon salt. Dip fish, shrimp or vegetables into batter, swirling to coat. Fry a few peices at a time 2 to 3 minutes or until golden brown. Drain on paper towels. Note: Make sure your vegetables are very very dry so the batter will stick better. Fish Batter A light & crisp batter for your seafood 4 servings 20 min 5 min prep 1 cup all-purpose flour 1 cup cold water 1 cup large ice cubes 1/3 cup Wondra Flour 2 teaspoons sea salt or kosher salt 1 teaspoon baking soda 1/2 teaspoon black pepper 1 egg Place Wondra Flour in seperate bowl for dredging. Combine all ingredients except ice & mix with whisk. Place ice in batter to keep batter cold while cooking. Dredge fish in Wondra Flour & shake off any excess, place fish in batter to coat. Gently deep fry fish in hot oil & cook until golden. Batter will coat approximately 2 to 2.5 pounds of fish.

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    Ella 2017-06-10

    When I fry fish I use a tempura batter (like they use at Japanese restaurants). It is light & crispy. You can find it at Walmart near the flour or at local markets in the Japanese foods aisle. You could also use Panko breadcrumbs.Tuna is better ... Yeah.