Thread: Best batters for fish and chips. Tested.

Ok so heres one you guys might be interested if you have lived in the uk, good old battered fish. Let me know your favourite batter. Enjoy!

All of them come out so well! Don’t think I’ve ever heard of yeast batter but would love to try that. I’ve retired my deep fryer. You think it can work in an air fryer?

Or how about a deep pan?

Messy grease. Boo!

Might have to unretire the deep fryer ...

Originally Posted by misskit

Messy grease. Boo!

A decent batter for fish has been developed over many years by the traditional English chippy. What used to be beef dripping has gradually been replaced by oils.
Ideally a high temperature oil or fat should be used, with a light batter to provide a dry, crispy coating, over the freshest fish available.
Using a range of flavored batter can produce decent results, but in the end, it’s all about the finished product. I miss fresh cod and haddock from a good English seaside chippy.
When I was a licensed retail manager (innkeeper) for a national brewery chain, the chef had an allowance for draught beer used in the batter mix.
As I said, fresh ingredients, oil or dripping temperature, and a knowledgeable chef are more important than any flavoring you care to add.

Originally Posted by misskit

All of them come out so well! Don’t think I’ve ever heard of yeast batter but would love to try that. I’ve retired my deep fryer. You think it can work in an air fryer?

I would certainly think you are in for an epic fail and disappointment, that being said....send pictures of results!

I like the Thai batter that they cook chicken carcasses in.

Originally Posted by Chef Basics with Baz

his fish is fantastic

As for the fish then here in Thailand it has to be pangasius.

You may also have heard basa fish referred to as river cobbler, Vietnamese cobbler, pangasius, or swai. Its flesh has a light, firm texture and a mild fish flavor — similar to cod or haddock. In fact, it's often sold as boneless fish fillets and used in the same way.

Originally Posted by Pragmatic

pangasius.

Yeah, probably from Vietnam.

They must export tons of it.

Pretty crap, isn't it.

Originally Posted by cyrille

Yeah, probably from Vietnam.

They must export tons of it.

Pretty crap, isn't it.

Here we go with the knockers. There'll be claims that it's overloaded with toxins etc. Do not feed the troll.

beer makes the batter fluffier, (because of the yeast) you can also use bicarbonate of soda or baking powder.
Definitely add salt. Or try curry powder.

Beer batter for me everytime thank you. Pics of what I think is the best F&C in Pattata, simply perfect everytime but I guess it doesn't hurt that there's a former Michelin star chef / TV cooking show host overseeing the kitchen.

That fourth recipie is a bit of messing around. Think I'll stick with a beer batter!

Originally Posted by Mendip

At home in Korat I regularly make fish and chips using fillets of pla nin (tilapia), either from the market or from our pond. It will never be as tasty as cod or haddock but not a bad substitute when you're in the arse end of no-where.

I use tempura flour for my batter mix and it comes out not too bad. I've never thought of adding seasoning to the batter mix... would salt, pepper and maybe some beer add flavour? And if so, what kind of beer available in Isaan should I use?

Here's one I made earlier...

You can absolutely add beer to the batter for flavour, in the test i did, the flavour really didnt come through. I would suggest going for a very strong flavoured beer to get the full benefit.

Yeah we use a lot of panga here, normally called basa fillets. I believe its a catfish right? Its possibly the cheapest white fish available so very common.

Personally its not a favourite of mine, it tends to have a....muddy flavour quite often.

Originally Posted by TheRealKW

That fourth recipie is a bit of messing around. Think I'll stick with a beer batter!

Yeah i know but it is damn good!

A michelin star chef? They have clearly given up on their previous ambition!

Originally Posted by Chef Basics with Baz

Yeah i know but it is damn good!

I have no doubt of that! I also don’t have one of them gas cylinder thingys

Originally Posted by Mendip

At home in Korat I regularly make fish and chips using fillets of pla nin (tilapia), either from the market or from our pond. It will never be as tasty as cod or haddock but not a bad substitute when you're in the arse end of no-where.

I found that if you salt the pond/river fish for an hour before cooking it firms up the flesh and adds a little salt taste and then wash off before cooking, whilst i will never match sea fish it does help a lot.

TBH I've found the right oil, at the right temperature, with the right fish (hard to beat cod & haddock) to be of more critical importance than the 'right' batter.
I don't reckon you can beat dripping for your oil (well fat in this case), but I realise some compromises must be made at the altar of health consciousness.
A soggy batter still dripping grease leaves me feeling utterly nauseous. Which is what you get in most chippies.

I really couldn't care less about the batter. I never eat it. I just pull it off and eat the fish.

Originally Posted by Chef Basics with Baz

A michelin star chef? They have clearly given up on their previous ambition!

No idea how happy he was at his MS restaurant, but he always looks pretty happy where he is now! Normally he does a new dish or two each week that are typically really good, and in pre Covid times there'd be regular gourmet nights with a set menu of whatever he wants to serve up. Maximilien Dienst is his name if you want to Google his credentials and videos, Robin Hood Pattaya - Home - Pattaya - Menu, prices, restaurant reviews | Facebook is where he's at here in Pattaya if you want to see pics of the sort of ways he takes everyday dishes to another level mixed in with typical pub fare.

There's another chef in town with 2 x Michelin Stars from his previous restaurants in Hong Kong too, Harlan Goldstein. He had a very successful place here with unbelievable food at slightly more than pub-grub prices till earlier this year when he went completely off the rails and ceased being able to function. A total fucking nutcase, but by God he could cook!

Originally Posted by Headworx

Maximilien Dienst is his name if you want to Google his credentials

If tomcat does then he would wet his pants..