Fish & Chips crispy batter recipe with Guinness How to make cook cooking food recipes chip shop and

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Uploader Comments (OriginalNakedChef)

  • An amazing recipie with an easy to understand tutorial

  • @frapple1

    Thank you very much for the lovely comment!

    I hope you enjoy :))

  • My fish starts to go soggy after about 3-5 mins?

    Why does this happen and what do i do to stop this from happening?

  • @kadz88

    It’s inevitable batter will eventually start to go soggy after being cooked, possibly due to the steam coming from the fish.

    Make sure that you are cooking the battered fish at a high temperature so the oil does not start to soak into the batter & make it soggy

    My best suggestions is serve & eat the fish straight after being cooked so it does not have chance to go soggy.

    I have never tried it but I read that re-frying fish after it has gone soggy, will make it crispy again???

  • how about adding a egg to the batter, does it make it more crispy?

  • @hotuckfai

    I don’t usually add an egg to mine but I know some other do add eggs.

    As long as you place the battered fish in hot oil this batter does go crispy without an egg.

    OriginalNakedChef

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All Comments (146)

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  • Enjoying a Guinness right now coincidentally.

  • @kadz88 Heat your oven to about 350-450, depending on how how you oven gets. Line an aluminum cookie sheet with at least two layers of paper towels and place this on the center rack. When each piece of fish is finished cooking, place it on the cookie sheet. This  technique will keep battered food crispy until it is time to serve. Line another cookie sheet and do the same thing for the chips. This helps when you are preparing party/family sized portions. Enjoy.

  • @Realzi

    Thanks a lot :)

    OriginalNakedChef

  • @Katisback00

    No worries and thanks for all your comms and interest :)

    OriginalNakedChef

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