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

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Make sure it is fresh. If you are not sure, scoop about 1/2 tsp of the baking powder and add 1/2 cup of boiling water over it. It should bubble up vigorously. If it’s not, it’s time to toss it away. It is no longer a secret that double frying will give you that super crispy texture you are looking for. Double-frying has been around for a long time and a common practice among the Chinese cooks. The first frying is usually done over medium heat to cook the food. The second frying is usually done at a higher temperature to crisp up the food GLUTEN-FREE BATTER FOR DEEP-FRYING

Bring oil to higher temperature now, about 375 F. This round is to crisp up the batter and turn the food into deeper golden brown I am fortunate enough to have 2 children of my own now and enjoy cooking with my eldest who is almost 8 years old. My daughter is almost 3 & has now started joining me in the kitchen & 'helping'. She likes to stand on a chair next to me, give instructions & stir. Mix your flour and salt and pepper well in a shallow dish and cover the fish with the flour and shaking off any loose flour. To make this battered sausage recipe there is no beer required! `Some recipes add beer because the carbon dioxide in it helps create a light and crispy batter.

If you don’t have a thermometer, drop a bit of batter or end of a chip in and see if it sizzles to the surface. For a UK chippy style meal, serve the battered sausage with chips, ketchup and of course lots of salt and vinegar! These recipes below will taste great with them: 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! 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. Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty.

Heat oil in a pan, the temperature should be at 180°C. One-by-one dip a sausage into self-raising flour, then into the batter before deep frying. Fry for 4 to 6 minutes or until golden and cooked throughout. If you are cooking oven chips they take around 20 minutes in the oven, you should put your oil on to heat up 3-4 minutes into their cooking. Place the flour/starch (depending on whether you are doing regular or gluten-free batter), baking powder, and salt in a mixing bowl and stir/whisk to mix The batter has a quite astounding billowy texture, and a good crispness, but it seems to have soaked up more of the oil than the others, and we crunch thoughtfully, trying to put our finger on the flavour. Eventually, Anna hits the nail on the head with prawn toast: it does indeed have a slight yeasty, bready flavour which, coupled with the oil, is quite different from its rivals. I'm 29 years old and have been cooking since I was old enough to wield a wooden spoon! My Mum is a fantastic cook and both my Grandmas were great cooks too.

GB 330ml Cans

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. I've also had the pleasure of working in two commercial kitchens - one which I ran and the other I was second chef of.

If I had the time and the money, I would spend all day every day trying new recipes! My husband has a 'recipe score' which is this:These chips can be frozen after the first cooking phase. Transfer them from the pan and soak up any excess oil on some kitchen paper. In Britain, these bits are known as 'scraps' and you can often get them for free from the chippy to eat with chips. Not very healthy though!