Ingredients

For the batter

200g plain flour

10g yeast

250ml cold water or milk

Pinch of salt

 

For the oil

Customers are increasingly concerned about the provenance of the food they buy, and want to know that ingredients have been sourced responsibly.

All Prep high-performance frying oils are certified sustainable by the Roundtable on Sustainable Palm Oil (RSPO). The oil has been produced in line with strict criteria concerning respect and care for people, animals and the environment, and has been kept segregated throughout the supply chain to ensure the buyer receives 100% ethically produced oil.

Sourcing and using a certified frying oil is one of the simplest and most cost-effective ways to support sustainability.

Introduction

In British cuisine, fish and chips are both a staple and a delicacy. Batter recipes vary widely, but one ingredient you must never neglect is the frying oil – use good oil, ethically sourced and well maintained, for fish and chips that live up to their fabulous reputation!

Method

Fish such as haddock, cod, or others with a “meaty” texture work best for traditional fish and chips. Check for the MSC logo or take a look at the MCS good fish guide.

To make the batter, sift the flour and salt into a basin. Dissolve the yeast in a little of the water.

Make a well in the flour, and add the yeast and the liquid. Gradually incorporate the flour and beat to a smooth mixture.

Allow the batter to rest for at least 1 hour before using it.

Coat the fish in seasoned flour before dipping in the prepared batter.  Deep fry at 170C until golden.

For a lighter batter, or to add flavour, use sparkling water or beer.

 

AAK