Goldenfry Original Chip-Shop Batter Mix, 170 g, Pack of 12

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You do not need to cook the sausages before battering and frying them. Simply dip defrosted raw sausages into flour and then into the batter before deep frying. Make sure it is fresh. If you are not sure, scoop about 1/2 tsp of the baking powder and add 1/2 cup of boiling water over it. It should bubble up vigorously. If it’s not, it’s time to toss it away.

Then gently place it in the hot oil, and cook for 7 - 8 minutes until it becomes crispy and golden brown just like in the photos below.You could use a chip pan or a large saucepan with a basket. But it is far more difficult to get a pan large enough to safely fry in and to manage the oil temperature. Honestly, dripping makes a huge difference but it is not particularly practical. I usually use sunflower oil or vegetable oil. These days, you can't get fish and chips wrapped in newspaper because of the hygiene, so now, they tend to serve you the fish and chips in a polystyrene box to take away. In Britain, these bits are known as 'scraps' and you can often get them for free from the chippy to eat with chips. Not very healthy though! On a personal note, I abhor the mistreatment of animals and have taken care of many abandoned or injured animals over the years. Similarily, I love to help children and that is why my husband and I are in the process of becoming foster carers.

Creating a batter without beer gives you a simple batter for sausages, that you can make whenever you feel like it! How To Make Chip Shop Battered Sausage (No Beer) If you are using frozen fish, defrost it.Turn oven on to 150C, 300F, Gas 2 Allow fish to defrost on kitchen paper Indeed, Simon's batter is so thin the extra flour is necessary to keep anything on the fish, but it gives an oddly textured, crumby look and taste. The big chill If you are heading to your fishmonger, then they are the best people to ask. They will know what is fresh and they are always really helpful, just tell them that you are after some fillet of fish for frying.Adding an egg yolk or milk to the batter, as Simon does, just gives the batter an over-assertive flavour that seems "more about the batter than the fish". Beer is as far as I'm prepared to go down that route. And, perhaps it's just our imaginations, but the potato flour puts me in mind of French Fries. The kind that come in Worcester Sauce flavour. Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty. Not everyone owns an electric deep fryer. I don’t. I usually just use a stainless steel pot or cast-iron Dutch oven to do the job. It works perfectly. HOW TO KEEP FRIED FOOD FROM GETTING SOGGY Chip shop chips are always fairly pale in colour and the way to achieve this is to wash off the surface starch.

There are some arguments about using ice-cold water. Some said it will lower the temperature of the oil too much and resulted in a soggy batter. Some said that the cold batter prevents the flour to absorb the oil too much and therefore resulted in a light crispy batter. Using ice-cold water definitely makes the batter crispy and light (most importantly, stays crispy too!!) The Maris Piper potatoes are starchy and will give you a crispy coating and be fluffy on the inside.If you use all-purpose flour, it has gluten in it and if you over stir the batter, gluten will develop and makes the batter gummy and absorbs a lot of oil when you fry it and you know what’s next! SOGGY! This is not so much of a concern if you are preparing the gluten-free batter because the cornstarch doesn’t contain any gluten. Cook for 4 minutes, or until the fish is cooked through and the batter is golden and crisp, then remove to kitchen paper to drain. We eat food from all over the world but my husband prefers it like 'mama used to make' or in his case ''like yemma makes it'' as he is Algerian! We are currently living in the UK after living in Algeria for a while. You will notice that I have posted quite a few Algerian classics.

If you are cooking my chip shop chips, put the chips on for the first fry, then remove and place on kitchen paper and turn up the heat.Freezer: Fried food can be kept frozen by placing them on a baking sheet lined with parchment paper without touching each other. Let them freeze for about 1 hour (they won’t be completely frozen yet) and then transfer to a freezer bag for longer storage and to save some space HOW TO REHEAT DEEP-FRIED FOOD Yes, it is the most important part of this recipe, if you do not get floury potatoes your chips will not turn out right. Newspaper and greaseproof paper cut into halves. Allow a double layer of newspaper per portion. Instructions