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fish and chips help!!

post #1 of 8
Thread Starter 
So i have been trying to make beer battered fish n chips, but whatever i try, the batter drips right off the fish. (some stays on, but the fish gets exposed 1/2 way)
My batter is beer/flour/water +salt.
I am using iqf fish, and i dredge it in flour first.
I need to get this fixed today!
My menu is going out tomorrow!
Thanks!

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post #2 of 8
dry off the fish -

if the fish is wet the batter just slides off....
post #3 of 8
I typically use beer+flour+cornstarch+s&p.
I only add water if I've misjudged the beer/starch ratio and made it too thick.
IQF fish?
Hopefully thawed.
If not, that's your problem, the slick surface isn't allowing the batter to stick.
If your batter is too thick it will also possibly slide right off.
No need for a pre-dredge, just dip into your batter and go.
I always hold onto one end as I dip into the fryer, and move it around a bit to get one side to start cooking, then drop the rest in, and the first side tends to start floating off the bottom, decreasing stickage (is that a word?).
Just did some the last few nights with fresh halibut my daughter caught here in the bay, frying in my wok.
Mmm mmm good.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #4 of 8
Thread Starter 
I'm leaving it frozen. ill try thawing it first.
What does the cornstarch do?
there is only water in there because it came out too thick. maybe ill thin it out more. Right now its around pancake batter consistency.

Thanks!
post #5 of 8
frozen fish is defintley the issue then. once its thawed you'll be fine.
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #6 of 8
Joining the chorus... allow the fish to thaw and then pat dry before dipping in the batter.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #7 of 8
Thread Starter 
Thanks everyone!
thawing it did the trick!

My batter was also real heavy, so i thinned it out a little and they are coming out beautifully!

Thanks again!
post #8 of 8
1- Do not fry the fish while it is frozen, Thaw it out properly.
2- I dredge the fish in flour first then into the beer batter. The flour will hold onto the batter so that it dosent fall/slide off. I personally have never heard of the idea of NOT dredging the fish in flour first... IMO it's a must.
3- Make sure that your batter is more thinner as opposed to thicker... Nothing worse then a thick batter.
4- Here is a recipe you can use right now;

8 cans of beer
3/4 cup of white granulated sugar
approx 6 cups of all purpose flour
approx 4 to 5 cups of rice flour
approx 3 to 4 cups of cornstarch
salt and pepper to taste
approx 3T baking powder

Make the above recipe and you are in business, just make sure that it isn't to thick.

The cornstarch and the rice flour are going to make the fish nice and crispy on the outside.

The sugar is going to dictate the color of your fish, I personally hate anemic/bland looking fish and chips.

i prefer to use shortening as opposed to veg oil in the deep fryer. Fish comes out slightly better.

The above said is just my opinion, And has worked for me for years now. I have also changed my beer batter recipe probably 5 times in the last 15 years.

I hope this helps... Especially with your menu going out today. let us know how everything has worked on for you.
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