Posted 20 hours ago

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

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Gary Rhodes recipe battered fish, pre-floured (left), and not pre-floured. Photograph: Felicity Cloake for the Guardian Newspaper and greaseproof paper cut into halves. Allow a double layer of newspaper per portion. Instructions Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, gently lower the fish into the oil one by one, working carefully so you don't get splashed – it will depend on the size of your fryer or pan how many fish you can cook at once.

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. When done, drain off the excess oil (I use kitchen paper), and arrange, together with the fish on your newspaper & greaseproof paper like in the photos below. Chip shop chips are always fairly pale in colour and the way to achieve this is to wash off the surface starch. While the chips are frying, transfer the fish from the kitchen paper to a baking tray. Place in the oven for a few minutes to finish cooking – this way they will stay crisp while you finish off the chips.But this can be replicated by adding bicarbonate of soda which also releases carbon dioxide. When fried, the carbon dioxide is replaced by air leaving a light batter.

We'd love to hear from you and what you thought of our British Beer Battered Fish and Chips recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!


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 Never the less, I got to have fish and chips by the seaside to keep the tradition, even though I got soaked through in the end! Below is a step-by-step guide on how to make a battered sausage UK chippy style. Full recipe instructions are on the recipe card.

We don’t deep fry food a whole lot, but every now and then there are recipes that involve deep frying. I’ve tested out several recipes for crispy batter and using different kinds of flour. I think this crispy batter recipe is a keeper for us. It’s not overly complicated and using ingredients that you already have in your pantry. Just simple science! Avoid frying too many sausages at once, I usually fry one or two at a time. Adding too many sausages into the oil will lower the oil temperature, resulting in a soggy batter.


Place on the kitchen paper then keep warm in the oven, whilst you cook the other pieces of fish the same way and add to the oven. Drain the fish on kitchen paper to remove excess oil If you are using frozen fish, defrost it.Turn oven on to 150C, 300F, Gas 2 Allow fish to defrost on kitchen paper You will get a good 10 minutes from this batter before it starts to flag. This gives you plenty of time to fry a second piece and finish off some chips too! 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.

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