English-Style Fried Fish Batter

Easy to make and the kids liked it more than expected, I used cheap basa fillets and was just like bought fish and chips :)

Having a sudden desire for one of the staples from my root origin, fish and chips of Yorkshire (UK), I found this recipe last night and popped on the apron! One hour later I was serving crispy battered fish with sweet potato mash. My fellow diners loved the crisp lemon-peppered fish batter and hot white flaked fish, which to my surprise I agree this was a very tasty dish indeed (as an amateur chef, the serving phase is the real 'proof of the pudding'!)

Some addition points on the recipe:
1. I used 500 gr / 17.6 oz of haddock fish fillets (labelled as églefin (FR) or schelvis (NL) in Belgium). This batter recipe coated the fillets very well, with enough left over to coat another 250 - 350 gr of fish fillets, in my opinion!
2. I added lemon pepper instead of salt and pepper
3. I used culinary white wine vinegar
4. I sieved the plain flour (Bio flour) first
5. I used a deep wok to shallow fry the battered fish in about 1.5cm / 0.6 ' depth of hot oil (pre-blend of 4 oils: rapeseed, linseed, olive and wheat germ oil)
6. I turned the fish several times in the wok to keep the fish batter consistently crisp! Be careful of the hot oil!

It's good to buy responsibly and check the international fish stocks from time to time. Haddock is OK* for now, but it could change.
*thefishsite.com/articles/893/haddock-stocks-in-the-north-sea

I will use this recipe again next week, with a view to start modifying it with other ingredients, including Belgian beers (which I highly recommend for cooking!)

Thanks again to the authors and editors for posting this recipe.

my family enjoyed it very much. i liked the fish too.

Good recipe. Only thing I added was cornstarch, black pepper and sparkling water. Delicious!!

Thank you me and my family love it thank you again

Liked it :) love the flavor

very simple and not quite what i remember as english styled fish batter. it was tasty though.

Great batter, had it for a tailgate party and everybody loved it.

Simple but delicious recipe.

The kids absolutely loved this. Having them help make the batter and dip the fish really helped.

Hello Steve, how much is 120 grams of flour? like a cup hmmmm im lame in that dept. lol

I've been looking for a recipe like this for a while. This one was fantastic the fish turned out delicious. I used a basa fillet for the fish. Yum! Definitely going in the books.

This was pretty good. The batter wasn't necessarily spongy, but it wasn't flaky, either. It was very similar to pancakes.

I only had to add a bit cracked pepper to the dry ingredients and a wee bit of water to thin it up slightly. The flavor and the consistency with tilapia fillets was superb. It's a keeper.

I've done it many times. It's a success. But, everyone who does it should adjust the batter's ingredients because, as example, the quality of the four changes the consistence of the whole thing. Also it's necessary a lot of very hot oil.

Very easy to make, but it needs flavor, and it still didn't come out like the UK Fish and Chips. The batter was tough and not flaky/crispy. It also did not brown up as it should have, even after I raised the temperature. Sorry, but this fried fish didn't make it!

The best batter I have ever made. Be sure and add the beaten egg last.

I really enjoyed cooking my 'Fish and fries'

[I made edits to this recipe.]