Quote Originally Posted by stevo View Post
Hi I tried to do this a couple of weekends ago did not turn out to bad butcould have been a better batter, is there any tricks or good recipes a probably got the beer/flower ratio wrong 4 stubbies for me and one for the mix plus cup of flour.
mate as a former chef and present chef instructor officer of a certain establishment here in perth i make fish and chips for the officers every friday (to keep em fat!) and as a former pom i know a thing about fish frying (the old country invented it!!!)
Credentials out the way: this will make enough for about 10 kg of fish so just lessen it to your liking.
About 1.5 kg plain flour sifted if poss
half a cup of white vinegar
dust the surface of the flour with dried yeast
real beer- coopers is close larger dont cut it.
1 egg really just want the white as the albumun adds crispness,
add beer in place of water and whisk air into it until its loose like the texture a 16 year old gets on a night in on his own and vola a good batter add salt

you should dip the fish in seasoned flour every time as it protects the fish from the fat and helps the batter adhere.