For many, fish and chips is the quintessential British comfort food, but achieving that light, crispy batter at home can be elusive. A recent exploration of various recipes reveals that the secret lies in the ingredients and technique, with chefs divided on the best approach.
Rick Stein advocates for baking powder with ice-cold water, resulting in a crisp but solid coating. In contrast, Gary Rhodes champions self-raising flour and lager, producing a lighter, soufflé-like texture that received high praise. Trish Hilferty uses fresh yeast and beer, requiring a rest, which yields a billowy but oil-heavy batter.
Simon Hopkinson incorporates potato flour for extra crispness, but his batter was found to be runny and grainy. The consensus among taste testers favoured Rhodes' method for its volume and crunch, though beer-based batters were noted for superior flavour.
Ultimately, the perfect batter balances crispness and lightness, with carbonated liquids or raising agents playing key roles. Home cooks may need to experiment to find their ideal recipe.
