What makes the fish and co batter for fish and chips too light and crispy?!
Answers: Any recipe suggestions?
I am a former chef and have travelled many palces and the best advice I can say for a crispy batter is a good recipe, I use de-alcoholized beer/flat regular for flavour with a dash of baking powder for extra poof, beat the egg whites to a light merinage, do not worry if there are lumps, good clean oil and dry fish, either dip in flour or cornstarch/cornflour to aid the batter catching on the fish.
Oil to be around 375 d F or 180 d C, limit the amount you do, as the more there is in the oil, the heat goes down and the fish gets oily and soggy, same with the chips I use baking/jacket potatos (peeled) and did what Heston Blumenthal did when I worked in the Restaurant trade way back in the 1980's, then a double cook of low heat and higer to crisp them up, do all this and you will be opening your own shop.
Don't know what they use but try mixing cornflour with very cold sparkling water and use immediately it makes a great batter
wash the fish good then dry. Rub the body of fish with the mixture of 3 tbsp cumin powder,1grounded green pepper,salt,2 heads of minced garlic (good for 3 kilos of fish),3tbsp of coriander powder and insert some between the gills of the fish.Then prepare a flour with a dash of cumin,coriander powder . Cover the fish all over then pat dry to remove excess flour.Then heat the pan with oil thoroughly then fry the fish.Serve with white rice or your desired rice recipe.
Tempura
2/3 c flour
2/3 c Arrowroot (or cornstarch)
2 tb Baking powder
1 1/2 ts Salt
1/2 ts Black pepper
1 c water (or) soda water
Mix all of the dry ingredients together. Add the water gradually until the
mixture has the consistency of a light batter. The batter can be used
immediately or refrigerated until needed. Leftover batter can be saved for
future use.