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How to make the perfect English chippy style fish and chips batter.
Use Brodie self raising flour and a few dashes of vinegar. For best results, use beef dripping and keep batter & fish in fridge untill last moment, Heat fat until a few drops of batter sizzle then coat the fish and into the pan. Try not to cook too much at one time, give the fish plenty of space to move around the pan. You can have your chips prepared by having them best part cooked and after the fish is removed drop the chips back into the hot fat to crispen up. My personal tip is to season with salt and vinegar from the pickled onion jar. Fresh white bread and a huge pot of tea. No wonder it is "the" favourite English meal.
As the label reads, a self raising CAKE and PASTRY flour. Perhaps some cake after the fish and chips!
Made in Canada by Smucker Foods |
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