Homemade fish & chips | Jamie Oliver recipes (2024)

FAQs

How do you make Jamie Oliver fish batter? ›

Whisk the flour, beer and baking powder together until nice and shiny – the texture should be like semi-whipped double cream (i.e. it should stick to whatever you're coating). Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off.

Use the freshest fish—When making this classic version, be sure to use the freshest cod, pollock, or haddock that you can find for the best results. Frozen fish is also fine, but make sure it is thoroughly defrosted and dried with paper towels first.

If the wet batter is too thick (in consistency) your cooked batter will be thick (in depth) around the fish and tends to soak up too much oil. Too watery on the other hand and it won't coat the fish properly, and will go soggy quickly. Aim for a batter that runs but fully coats the back of a spoon – see video.

Make the batter by mixing the flour, baking powder, seasonings, milk, and egg. Dredge the fish in batter. Fry the fish until golden brown.

Thanks to its neutral flavor, affordable price, and high smoke point, canola oil is the most popular oil for frying fish. Peanut, cottonseed, and coconut oil are also great fish frying oils.

Whiting is an excellent choice for deep frying in batter thanks to its sweet and delicate flesh and low oiliness. This means that the fresh fish remains soft and moist inside the crisp batter coating.

Swap tilapia for cod since it has a similar taste and texture. Because tilapia is so mild, it pairs well with just about any sauce, herb, or spice. This makes it a great fill-in for other white fish like haddock and cod in dishes such as fish and chips, fish tacos, or fish sandwiches.

Coconut, garlic and mayonnaise mixed with mustard and dill has enough flavour to make them forget there's also potato chips on the plate.

Drop a tiny spoonful of batter in the oil, if it bubbles and starts to cook the oil is hot enough. Coat each fish fillet evenly on all sides in batter. Hold the fillet at both ends and gently lower into the heated oil. Cook for 4 minutes before turning to cook on the other side for 2-3.

What beer do you use for fish batter? ›

You can use any beer you have on hand. The yeast in the beer acts like yeast in bread, making the batter thin and puffy. Just make sure your beer is extra cold — when the cold batter hits the hot oil, the reaction ensures the coating is nice and crispy when it comes out of the fryer.

If the fish is dropped in the fryer to fast or even just tossed in the fryer the batter will most like disperse or just a little will stick. The secret here is to put in the fish slowly while giving it a little wiggle to get access batter off. This will really give you an amazing coating on the fish!

For batter, coat the fish in flour before coating and make sure your batter is thick enough. Usually it's the thickness (or lack thereof) that causes it to fall off during cooking. When breading fish, you should always start by coating it with flour. Then beaten whole eggs, then breadcrumbs.

Milk: The proteins in milk help the batter adhere to the fish and promote browning. Water: Use very cold water for the crispiest results. Baking powder: Baking powder ensures a light and crispy exterior. Salt: A teaspoon of salt enhances the overall flavor of the fish batter.

Milk: The proteins in milk help the batter adhere to the fish and promote browning. Water: Use very cold water for the crispiest results. Baking powder: Baking powder ensures a light and crispy exterior.

You want your fish to taste great with classic tartar sauce and sides for fried fish! So it's best to use a neutral oil, like canola, vegetable and safflower oil to fry fish. Peanut oil has a high smoke point, which is perfect for frying, but it could add a slightly nutty flavor to your fish.

Apparently, the proteins present in milk can bind to the fatty acids that have been exposed to air and give salmon its fishy odor or taste and mitigate them to be more neutral. (Fishiness is caused by the oxidation of fatty acids.)

Prep the Fish & Batter

In a medium bowl combine flour, cornstarch, Old Bay, and baking powder and season lightly with salt and pepper. Transfer ¼ cup of the dry mixture to a sealable plastic bag. Add the fish to the bag and toss to coat.