Best 3 Battered Fish Like The Fish Chip Shop Recipes

**Discover the Art of Frying Fish: A Culinary Journey to the Beloved Fish and Chip Shop**

In the realm of culinary delights, few dishes evoke a sense of nostalgia and comfort quite like battered fish and chips. Originating from humble beginnings in England, this iconic dish has captured the hearts and taste buds of people worldwide. Our comprehensive guide takes you on a culinary journey to recreate this classic dish in the comfort of your own kitchen. Dive into our collection of carefully curated recipes that cater to a range of preferences, from classic beer-battered fish to gluten-free and vegan alternatives. Unlock the secrets behind achieving that crispy, golden-brown batter and fluffy, flaky fish, while exploring the art of preparing irresistible accompaniments like tartar sauce, mushy peas, and homemade chips. Each recipe is meticulously explained with step-by-step instructions, ensuring success for home cooks of all skill levels. So, gather your ingredients, prepare your palate, and embark on a culinary adventure that will transport you to the heart of a traditional English fish and chip shop.

Check out the recipes below so you can choose the best recipe for yourself!

UNBELIEVABLE FISH BATTER

Unbelievable Fish Batter image

In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.

Provided by MargeBC

Time 10m

Yield 6

Number Of Ingredients 5

Ingredients

1 cup all-purpose flour
½ cup milk
½ cup water
¼ cup baking powder
1 teaspoon salt

Steps:

Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.

Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g

CLASSIC FISH AND CHIPS

Classic Fish and Chips image

Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce.

Provided by Dan

Categories Seafood Fish

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup milk
1 egg
1 quart vegetable oil for frying
1 ½ pounds cod fillets

Steps:

Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
Fry the potatoes again for 1 to 2 minutes for added crispness.

Nutrition Facts : Calories 782.3 calories, Carbohydrate 91.9 g, Cholesterol 124.6 mg, Fat 26.2 g, Fiber 9.1 g, Protein 44.6 g, SaturatedFat 4.3 g, Sodium 860.7 mg, Sugar 5.9 g

CRISPY BATTER FOR FISH & CHIPS

Crispy Batter for Fish & Chips image

A classic. Our whole family will eat fish this way! I like to serve it with steak-cut french fries.

Provided by hollyberry

Categories Healthy

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup water, ice cold
400 g cod fish fillets

Steps:

Mix ingredients together.
Dip cod into batter.
Deep fry at 425F until cooked.

Tips:

Use fresh fish: The fresher the fish, the better the batter will stick and the more flavorful the final product will be.
Choose the right fish: Not all fish are created equal when it comes to frying. Some fish, like cod, haddock, and flounder, are ideal for frying because they have a mild flavor and a firm texture that holds up well to the cooking process.
Make sure the fish is dry: Before you coat the fish in batter, make sure it is completely dry. This will help the batter adhere to the fish and prevent it from falling off during frying.
Use a light touch when coating the fish in batter: Don't over-coat the fish in batter, or it will become soggy and heavy. Just a thin layer of batter is all you need.
Fry the fish at the right temperature: The ideal temperature for frying fish is between 350°F and 375°F. If the oil is too hot, the fish will cook too quickly and the batter will burn. If the oil is too cool, the fish will absorb too much oil and become greasy.
Don't overcrowd the fryer: When frying fish, don't overcrowd the fryer. This will cause the oil temperature to drop and the fish will not cook evenly.
Drain the fish on paper towels: After frying, drain the fish on paper towels to remove any excess oil.

Conclusion:

Making battered fish like the fish and chip shop is a delicious and rewarding experience. By following these tips, you can create perfect battered fish that is crispy on the outside and tender and flaky on the inside. Serve it with your favorite sides, such as chips, mushy peas, and tartar sauce, for a classic British meal.