Family, friends and customers often ask how do fish and chip shops make their batter so crispy? The answer is they make a batter with bubbles. You can do this in many ways soda water, beer, egg white and many more, but the easiest is this bicarbonate of soda recipe. It’s an ingredient you’ll find in most kitchens, so you’ll usually have it available without planning ahead. Purchase your Cod Loins for this recipe here.
- 5 oz Plain Flour
- 1 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 8 fl oz Cold Water
- 1 Lemon
- Fresh parsley to garnish
- 2 oz Plain Flour
- pinch Salt
- 20 fl oz Vegetable Oil
- 4 Seafresh Cod Loins (defrosted)
- Add the plain flour, Bicarbonate of Soda and salt and mix in a bowl.
- Whisk in 1/2 of the ice cold water gradually to make a smooth paste then add the remaining water to get a smooth batter.
- Add the pinch of salt to the 2 oz of flour on a flat dish or plate.
- Coat the cod loins in the flour both sides then dip into the batter mix.
- Let the excess batter fall from the fish before carefully placing into the hot oil. Cook for 5 - 6 minutes turning occasionally.
- Remove the fish from the hot oil and place on a sheet of kitchen towel to get rid of any oil.
- Plate up with the parsley and a wedge of fresh lemon. Best served with Chips and Peas.