How to make batter

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Chip shop fish and chips are probably one of the UK’s oldest takeaway foods. This tasty treat can easily be re-created at home by making a simple batter to coat the fish in before cooking to get a crispy, golden end result.

The versatile batter can also be adapted to make pancakes, Yorkshire pudding or toad in the hole. Most kinds of fish, sausages and even vegetables can be covered in batter to bring the fish and chip shop into your own home.

Coating batter

Sift 110g of self-raising flour into a mixing bowl using a sieve. Add a pinch of salt to the flour in the bowl.

Add 150ml of water to the mixture in the bowl. Pour the water in gradually and use a whisk to mix the water into the flour.

Whisk the mixture until it forms a smooth, glossy batter. Whisk until all lumps of flour are completely dissolved.

Dip fish or other food to be battered into the mixture until it is fully coated.

Deep fry in oil until the batter coating is golden and crispy. A deep fat fryer or saucepan can be used for this.

Pancake batter

Sift 110g of plain flour into a bowl using a sieve. Add a pinch of salt.

Break two eggs into the bowl and mix in using a whisk. Mix until all of the flour and eggs are combined.

Pour 275ml of milk into the mixing bowl. Gradually add the milk and whisk until the mixture is fully combined and has the consistency of single cream.

Heat oil in a frying or pancake pan until it is hot. Pour a ladle of pancake batter into the pan and swirl the pan around until its base is coated with mixture.

Cook the pancake for a minute or two until the edges begin to lift free of the pan. Flip the pancake and cook the other side for a minute or two.