Crispy Battered Fish (Without Beer)
Today I am making crispy battered fish without using beer. This recipe makes a light, crispy fish batter that stays crispy. When it comes to fish, this fry batter the best result for extra light and ultra crispy coating that stays crispy well beyond the time it takes to serve and eat!
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Homemade Fish & Chips with a Professional | Chef Jean-Pierre
Hello There Friends, Making Fish & Chips at home is such a simple task, come and learn with me how a Professional Chef prepares this wonderful Fish & Chips! Crispy on the outside and delicate on the inside Fish & Chips can seem difficult to master but I will show you how easy it really is! Served with a Remoulade that has also been made on the channel just elevates the Fish & Chips in every way. Let me know what you think in the comments below!
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EASY BATTERED FISH RECIPE SECRET BEHIND GETTING PERFECTLY CRISPY BATTER COD WITH SECRET SPICE
In this video, we show you an Easy Battered Fish Recipe and share the secret behind getting a perfectly crispy batter for your cod. We have used Cod Fillets in this recipe and we also share the secret spice mix that goes into the fish batter, which gives you the wonderful subtly spiced fried fish. Fish and Chips is the national dish of the UK where I live, and since our school days we have had Battered Fish on most Fridays. My family and I absolutely love fried battered fish (especially when it's cod) and it is also the meal of choice on each visit to the seaside!
*Please note some corrections to the recipe below (marked with *)
To make the Easy Battered Fish Recipe batter, you will need:
1 cup all-purpose flour
1/2 cup cornflour (also known as corn starch)
salt to taste
1/2 tsp red chili powder
1 tsp paprika
1/4 tsp black pepper
1/2 tsp garlic powder
1/4 tsp baking soda
1 tsp baking powder
enough water to form a fairly thick batter
*1/2 tbs vinegar
For the Fried Fish flour mixture:
1/2 cup all-purpose flour
salt to taste
*1 tbs cornflour (also known as corn starch)
We used 4 x Frozen Cod fillets, but you can use haddock too.
Oil for frying
The secret spice mix that goes into the batter gives a subtle wonderful seasoning to the fried fish. Some battered fish recipes use beer to create the bubbles, however we have shown a no beer version (alcohol-free) of getting the same bubbles to appear in the batter. The double-frying method also ensures the most wonderfully crispy Cod Fish for you to enjoy! We served our crispy battered codfish fillets with hand-cut chips and peas, with a selection of sauces.
The fish batter was extremely crispy and had the most wonderful seasoning. We hope you have seen how easy it is to make this battered fish recipe and the secret behind getting perfectly crispy cod fillets. We are sure you and your family will love trying out this secret recipe for crispy battered cod (or any fish of your choice).
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Crispy Fried Fish recipe | Fish Fry! No beer batter Fried Fish
Gordon Ramsay Beer Batter Fish and Chips Recipe A Classic British Dish
Gordon Ramsay's Beer Batter Fish and Chips recipe. This dish epitomizes the traditional British culinary experience, with crispy, beer-battered cod fillets and perfectly golden chips. Follow this recipe to recreate the authentic taste and texture that has made this dish a beloved staple in British cuisine. Learn the tricks to achieving a light, airy batter for the fish and the secret to cooking chips that are crispy on the outside and fluffy on the inside.
Actual Recipe:
Directions:
00:00 Cod is favored for fish and chips, with the secret to crispiness residing in the beer batter recipe, which should rest overnight.
00:27 Season the fish before flouring to ensure the batter stays crispy and adheres properly.
00:56 When frying the battered fish, lay it gently into the oil, baste, and flip for an even golden crust.
02:05 Cook fries twice, starting at a lower temperature to blanch, then increase heat for final crisping.
03:12 Yukon Gold potatoes are favored for fries, and cooking twice is healthier than frozen fries.
03:27 Toss the fries with parsley, paprika, salt, and pepper for extra flavor after cooking.
03:38 Mushy peas are elevated with seasoning, shallots, garlic, and fresh mint.
04:52 Serve the dish with mushy peas and tartar sauce, garnishing with a wedge of lemon.
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The perfect fish and chips - the kiwi way with crunchy beer-battered fish.
Growing up in New Zealand, fish and chips was a family treat. Every now and then, we’d head down to the local fish and chip shop to get a crunchy battered fish with crispy chips. I spent a lot of time in the UK as well so fish and chips has always been a guilty pleasure of mine. Here’s how you can create fish and chips at home that’s as good as your local!
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Recipe
Ingredients
Fish
- 150-200g of fish, per person
- 100g tapioca flour
- 200g flour
- 1 egg
- 1 bottle beer
Tartar sauce
- 150g mayonnaise
- 1 shallot, finely diced
- 2 pickles, finely diced
- 30g capers, finely diced
- Zest of one lemon
- Small bunch parsley, finely cut
Chips
- 2-3 potatoes, per person (I used dutch creams. King Edward, Maris Piper, Romano, Désirée, or russet potatoes also work great)
- Oil for frying
- Salt
Method
1. Start by mixing your batter and letting it rest in the fridge for at least 1 hour but up to 24 hours.
2. Wash your potatoes and cut them into chips. Then, put them in a pot with cold water and bring to a boil. Once boiling, cook it for 4-5 minutes or until the potatoes are just cooked.
3. Remove them from the water and place on a wire rack and into the freezer to dry for 1 hour. Alternatively, you can do this the day before and just leave them in the fridge overnight.
4. For the tartar sauce, mix everything in the ingredients list and leave in the fridge until you need.
5. Next, heat your oil to 140°C and cook your potatoes for 9-10 minutes or until they just start changing colour.
6. Remove the potatoes from the boil and place them back on the wire rack and in the fridge or freezer to cool again.
7. When it's time to cook the fish, heat the oil to 180°C. Dust your fish in seasoned flour shaking off the excess and place it into the batter. Slowly lower the battered fish into the hot oil and let it cook for 9-10 minutes or until your batter is crispy and golden.
8. Remove the fish from the oil and place on a wire rack and season immediately with salt.
9. Next, cook your chips in the 180°c oil for 4-5 minutes or until golden brown.
10. Serve your fish and chips with tartar sauce and a wedge of lemon.
11. Enjoy