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Liberty News ForumLNF Forums HereCooking, Crafts, Home Decorating › A proper English Fish batter
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Hot Topic (More than 10 Replies) A proper English Fish batter (Read 2,205 times)
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A proper English Fish batter
Nov 7th, 2008 at 3:24am
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I'm sure all of you have seen Fish and Chips on a menu in restarurant and ordered it at some point and wondered what the big deal was.
Well I have been trying for years to come up with that elusive recipe that would take me back to that fish bar  in the High Street...


Whip two egg whites until slightly stiff

Gently fold in 2 tablespoons of cooking oil and 1 tablespoon of white wine vinegar

In a seperate bowl sift together 1 cup of flour, 1/2 cup cornstarch, and 2 tablespoons of baking soda

Mix the dry ingredients with the egg mixter alternately with 1 cup of cold seltzer.

Let stand for 15 minutes.

Use a firm mild fish like Cod. Use fresh as frozen and defrosted tends to break apart. Dust in flour and dip in batter. Fry in 350 degree oil until slightly brown. Drain, salt and splash with good malt vinegar.

I still have not perfected the perfect chip...
  

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Lintree
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Re: A proper English Fish batter
Reply #1 - Nov 7th, 2008 at 3:41am
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That sounds really good----thanks! I'll give it a whirl...
  
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HarleyWoman
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Re: A proper English Fish batter
Reply #2 - Nov 16th, 2008 at 12:14pm
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Quote:
I'm sure all of you have seen Fish and Chips on a menu in restarurant and ordered it at some point and wondered what the big deal was.
Well I have been trying for years to come up with that elusive recipe that would take me back to that fish bar  in the High Street...


Whip two egg whites until slightly stiff

Gently fold in 2 tablespoons of cooking oil and 1 tablespoon of white wine vinegar

In a seperate bowl sift together 1 cup of flour, 1/2 cup cornstarch, and 2 tablespoons of baking soda

Mix the dry ingredients with the egg mixter alternately with 1 cup of cold seltzer.

Let stand for 15 minutes.

Use a firm mild fish like Cod. Use fresh as frozen and defrosted tends to break apart. Dust in flour and dip in batter. Fry in 350 degree oil until slightly brown. Drain, salt and splash with good malt vinegar.

I still have not perfected the perfect chip...



English fish and chips have always been my fave..Used to get the best in Sausalito CA.

Vinegar too..Yummmm
  

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I Can Mend Your Umbrella
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Re: A proper English Fish batter
Reply #3 - Nov 17th, 2008 at 8:47pm
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HarleyWoman wrote on Nov 16th, 2008 at 12:14pm:
English fish and chips have always been my fave..Used to get the best in Sausalito CA.

Vinegar too..Yummmm

Malt vinegar I hope...
  

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Gibbins
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Re: A proper English Fish batter
Reply #4 - Nov 18th, 2008 at 10:58am
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Battered Fish, perfectly fried chips (I'm pretty decent at these) sea salt, malt vinegar, tomato ketchup.

HEAVEN.

Ideally, you get them from Marshall's at Tynemouth or the Magpie in Whitby, the best two in the country, bar none.
  
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HarleyWoman
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Re: A proper English Fish batter
Reply #5 - Nov 18th, 2008 at 12:16pm
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Malt vinegar I hope...



I just assumed everyone would know..Must stop that. Cheesy
  

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I Can Mend Your Umbrella
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Re: A proper English Fish batter
Reply #6 - Nov 18th, 2008 at 4:59pm
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Quote:
Battered Fish, perfectly fried chips (I'm pretty decent at these) sea salt, malt vinegar, tomato ketchup.

HEAVEN.

Ideally, you get them from Marshall's at Tynemouth or the Magpie in Whitby, the best two in the country, bar none.

I can't get the chips down. probably because the taters in the States are different..

Over all I am partial to a good steak and kid.
  

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Lintree
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Re: A proper English Fish batter
Reply #7 - Nov 18th, 2008 at 8:41pm
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I can't get the chips down. probably because the taters in the States are different..

Over all I am partial to a good steak and kid.


As in kidney?  Lips Sealed
LOL!
Different tastes and all...
  
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I Can Mend Your Umbrella
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Re: A proper English Fish batter
Reply #8 - Nov 18th, 2008 at 9:09pm
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As in kidney?  Lips Sealed
LOL!
Different tastes and all...

Yep. Ox Kidney.

Steak and kidney pudding is a national treasure.
  

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Jennnay
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Re: A proper English Fish batter
Reply #9 - Nov 24th, 2008 at 1:21am
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Bert...

Have you tried oil blanching (frying) the fries at 325 degrees (6 to 8 minutes), till soft but still limp, removing from oil, drain and cool... Just before serving, return oil to 350/375, fry the potatoes again until they're browned, puffed and crispy...

remove from oil, drain and season immediately

I've used this method several times.  It's a lot more work, but the results were fantastic...
  

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