Hi all. I have been working on a fish batter for fish and chips for my restaurant. I am a little stumped though. Here is my recipe that I am experimenting with.
1 cup ap flour
1/4 cup cornstarch
1 tsp baking powder
salt & pepper
I mix these ingredients and make a batter. I mix the batter medium consistency (not too thick and not too watery). I am using cod and I salt and pepper the cod first. Then I dredge lightly in plain flour and dip in batter and fry. The texture is crispy and the taste is fine but the problems I have are.
1. my batter stays white and not yellow-light brown like other fish n chips I've had
2. my fried batter is really really thin and I noticed is too much like a tempura (has that tempura crunch and is paper thin!)
A friend told me to add an egg yolk, but I can't seem to tell the difference. Does anyone know what the egg is supposed to do in a batter? Also, any advice on how I can fix the color and get a thicker batter when fried? Thanks in advance!