To anyone reading this, hope these tips might help. Use the most bouncy and springy type of fish you can find, you dont want a slimy soft textured type of fish. Dory is great and I find it even to be better textured than cod. Remove skin as the skin traps moisture and texture wont be right when you bite into it. Also makes sure the batter is stone cold, preferably just out from the fridge, before you dip the fish cutlets in. Use beer in batter, nothing beats it. Carlberg and Heineken works fantastic, Tiger not so. A very light sprinkle of Rosemary on the fish before dipping will do wonders to contrast and bring out the natural flavours of the fish. Hope this helps!
@@cal-king just stating my opinion after trying 20 over types of beer and multiple brands of sodas and carbonated beverages. There is a reason why original fish and chips are with beer batters and not soda. Soda is a subsitute, and it always will be.
@@AbsoluteFidelity Where are you from? In Australia where fish and chips are a staple, beer is not used in original fish and chips. It has become increasingly popular in pubs etc but isn't the original type you'd find in a dedicated fish and chip shop.
Good day Jamie and Roland, thanks for sharing this batter recipe again, I have tested this batter that Roland shared years back, yummy crispy prawns and fish every time 😋.
Wow, Roland! Finally, I was hoping and waiting for u to come up with this recipe for the ordinary Fish n Chips! Looks absolutely delish. Will definitely try it. Tks
I tried this. It made the best fish we've had in a long time! Thank you. It was simple, quick and once I got the oil heat just right they crust was perfect!
Perfect fish and chips indeed!! Must try this! I’ll let you know how it works out! Thank you always!! Much love from Canada 🇨🇦 stay safe and blessed always 💕
l love your videos so much, l was diagnosed with type 2 diabetes in may, makes it a little difficult but l can cook your recipes for my family if they don't suit me, take care brother. ✌️
I have type 2 diabetes, acid reflux, and high cholesterol but nothing will stop my treats, home made is miles healthier than a greasy chippy, I go the extra mile and use stella larger in my batter 😜
I love your videos. It is awesome to see you. I smile so big at you eating and your large personality. I hope you start making more videos like this. You have a great Visual Presentation.
I decided to try this recipe since its harder to find carbonated water here (prefer over beer) and quite costly especially when I don’t make fish and chips all the time. Plus, this recipe calls for most of the stuff I have all the time. I had to make my own self rising flour. Anyways, batter was awesome. It is one of those you have to keep making to mask it. I will definitely use rice flour to coat the fish before dipping into batter and maybe try substituting 1/2 cup flour with 1/2 rice flour. Thank you for the recipe
I just made this and I have always used beer batters before this. This is absolutely the best way to make fish and chips. It is so crispy and light. This is the best fish and chips I have ever eaten.
O wowww this is an awesome recipe 👍👍👍😊while watching this video i was keeping my finger cross that u don't add an egg in the batter n there u go man!!! As a vegetarian who don't take egg love to make mushroom n chips😂😂😂. But always fail to get a good crispy coating. This is simply the best. Thank u chef
Hi Roland...just tried your flour recipe on prawns....the coating was crispy and not so saltish as compared to other recipes that I have followed. Bought 1 kg prawns and all eaten before I got the chance to try. Will be making it again for family gathering. Thank you for your detailed explanation...
Hihi. You can use cooking oil with high smoke point. The one we used is a blend of refined Palm Olein (RSPO certified), Soybean Oil, Peanut Oil and Sesame Oil. Hope this helps.
Try making you dow with flower, baking soda and a white beer, salt and pepper. Use also cod as fish, you'll never had a much bettre fish & chip. For your fries, use red potato,they will have a very nice golden color.
The only thing I don't understand is the addition of baking soda without adding an acid. Without adding an acid, there won't be any bubbles. Or did Roland add baking powder, which contains a built-in acid?
Wanna try frying in sesame oil! I love fish just as much without sauces when it's got enough salt and vinegar As for sauces I enjoy fry sauce too besides enjoy ketchup & tartar sauce on their own to get most from each taste
Turned out SO good . I added a little more rice flour in the batter . It was soooo crispy and soooo juicy inside . Thankyou for this ❤
Glad you liked it thanks so much for using our recipe!!
@@spicenpanshi how you this recipe you use baking soda or baking powder, please thank you?
To anyone reading this, hope these tips might help. Use the most bouncy and springy type of fish you can find, you dont want a slimy soft textured type of fish. Dory is great and I find it even to be better textured than cod. Remove skin as the skin traps moisture and texture wont be right when you bite into it. Also makes sure the batter is stone cold, preferably just out from the fridge, before you dip the fish cutlets in. Use beer in batter, nothing beats it. Carlberg and Heineken works fantastic, Tiger not so. A very light sprinkle of Rosemary on the fish before dipping will do wonders to contrast and bring out the natural flavours of the fish. Hope this helps!
Using soda water beats beer in my opinion.
@@cal-king beer is king, and beer do things that soda could only dream of.
@@AbsoluteFidelity Nah no chance. Beer might be king but soda water is god tier lol
@@cal-king just stating my opinion after trying 20 over types of beer and multiple brands of sodas and carbonated beverages. There is a reason why original fish and chips are with beer batters and not soda. Soda is a subsitute, and it always will be.
@@AbsoluteFidelity Where are you from? In Australia where fish and chips are a staple, beer is not used in original fish and chips. It has become increasingly popular in pubs etc but isn't the original type you'd find in a dedicated fish and chip shop.
Good day Jamie and Roland, thanks for sharing this batter recipe again, I have tested this batter that Roland shared years back, yummy crispy prawns and fish every time 😋.
Thank you, Casey for your kind words. This is our number one favourite batter. Have a great weekend!!
Wow, Roland! Finally, I was hoping and waiting for u to come up with this recipe for the ordinary Fish n Chips! Looks absolutely delish. Will definitely try it. Tks
Happy cooking, Alex!!
I tried this. It made the best fish we've had in a long time! Thank you. It was simple, quick and once I got the oil heat just right they crust was perfect!
Perfect fish and chips indeed!! Must try this! I’ll let you know how it works out! Thank you always!! Much love from Canada 🇨🇦 stay safe and blessed always 💕
I tried your batter recipes on shrimps and it came out perfectly crispy
l love your videos so much, l was diagnosed with type 2 diabetes in may, makes it a little difficult but l can cook your recipes for my family if they don't suit me, take care brother. ✌️
I have type 2 diabetes, acid reflux, and high cholesterol but nothing will stop my treats, home made is miles healthier than a greasy chippy, I go the extra mile and use stella larger in my batter 😜
Use nut flours
My goodness! That looks mouth-watering! I've always wanted a simple but fantastic batter recipe.....just found it! Thank you Chef 😊
That crunch sold me !
😋😋😋😋 happy cooking, mylifefornick!
Thank you. enjoy this easy and well done recipe. Will try Ruth
Hi S&Ps! You never fail to amaze me with your recipes ❤
Perfect batter. Ingredients are very simple , light crust and tasty. I don’t have to buy the flour already make in store. Thank you chef.
You’re most welcome, Yvonne 🥰🥰
Yums! That's a big bite, Chef Roland 😄
I love your videos. It is awesome to see you. I smile so big at you eating and your large personality. I hope you start making more videos like this. You have a great Visual Presentation.
Thank you so much, Poe!! 🥰🥰🥰🥰 We’re on Instagram too. Over there we share many videos of our dining out adventures. See you there.
I decided to try this recipe since its harder to find carbonated water here (prefer over beer) and quite costly especially when I don’t make fish and chips all the time. Plus, this recipe calls for most of the stuff I have all the time. I had to make my own self rising flour. Anyways, batter was awesome. It is one of those you have to keep making to mask it. I will definitely use rice flour to coat the fish before dipping into batter and maybe try substituting 1/2 cup flour with 1/2 rice flour. Thank you for the recipe
Used this recipe today for battering the fish followed by banana fritters ,, oh my goodness ,, delicious 😋
Iam watching this video from India .
Like it very much.
Thank you so much, Asma
واوووو تحفة بجد
شهية شكرا على المشاركة
مع تحياتي من القاهرة 🇪🇬🇪🇬🇪🇬
✨💛✨🤍✨💛✨🤍✨💛✨🤍
Wow! The perfect Fish & Chips! So yummy. 😍🥰❤😋
You’re so kind. Thanks so much, Mimi!
I just made this and I have always used beer batters before this.
This is absolutely the best way to make fish and chips. It is so crispy and light.
This is the best fish and chips I have ever eaten.
Wow! Thanks so much for your review of this recipe, Aaron. We’re so happy to know that you enjoyed the end result. Woohooz!!
This is d best replies
Tq v much for sharing
O wowww this is an awesome recipe 👍👍👍😊while watching this video i was keeping my finger cross that u don't add an egg in the batter n there u go man!!!
As a vegetarian who don't take egg love to make mushroom n chips😂😂😂. But always fail to get a good crispy coating. This is simply the best. Thank u chef
Love fish and chips... one of my favourite dishes... gotta have curry sauce with it, dollop of mushy peas and tartar sauce spread on the fish
Oh wow. Sounds nice!!
Hi Roland...just tried your flour recipe on prawns....the coating was crispy and not so saltish as compared to other recipes that I have followed. Bought 1 kg prawns and all eaten before I got the chance to try. Will be making it again for family gathering. Thank you for your detailed explanation...
Thank you for the recipe and tips.
Great fish batter recipe!😊
Thank you so much!!
Thank you for sharing ❤️
Just tried this and it is awesome! The crunch stayed long after the fry.
Your secret is out amazing
Wish I could taste some 😜
Hehe. Happy cooking, Sally!
Wow…..yummy, thanks Roland 👍
You’re most welcome, Laurence
Definitely will try this! Thank you 😊
Roland my friend, you make me want to eat fish and chips now. Will do so tonight. 😊😉👍
180g (6.35 oz) self-raising flour
2 tablespoons rice flour
0.5 teaspoon salt
1 teaspoon baking soda
1 tablespoon margarine or cooking oil
350ml (11.83 fl oz) water
The fish looks great. I think I'm picking this simple recipie to use on my next fish cook
Asian Fish N Chips I Had No Idea You Could Pan Fry This Dish THANK YOU SIR :)
Nice , yummy 🤤...thanks chef 🙏🙏🙏👍👍👍
I like how you enjoyed it, so delicious
Wow nice and yummy 😋😋
Happy cooking, FK 🤗🤗🤗
Mmm looks so delicious
I will try this recipe
Thank you
Thanks Chef ❤🎉
Excellent receipe thanks
Looks so good. Can i know how long the crispiness can stay?
Yummy 😋😋 thank you sir kids be loves this
Looking forward for this.....yum yumee!!!😋
Thanks very easy to understand ❤❤❤
Mr. Lim, you are priceless!
The perfect fish and chips ❤ look at that crispy batter!
What kind of oil is best for this? I find that different oils will have different effects
Hihi. You can use cooking oil with high smoke point. The one we used is a blend of refined Palm Olein (RSPO certified), Soybean Oil, Peanut Oil and Sesame Oil. Hope this helps.
hi, may i asking. why not using soda water?
Do you think I can use potato starch instead of rice flour as substitute
Can you use corn starch if you don’t have rice flour?
Hi Roland, any chance to show prawn vadai recipe? Very difficult to find good ones. Thank you
Can use plain flour?
Woooow, looks amazing and yummy 😋 thanks for sharing Roland🥰
Nice crispy crunch! Thanks for another superb easy recipe. On a side note, what don't you know how to make Roland?😁
You’re so sweet, Siew Mee. I don’t know a lot of things. Still learning along the way. Hope to share more recipes with you as I learn.
I'd love to know the oil temperature in all of your videos. Another great job.
Thanks for sharing brother
Very well explained thanks for sharing can I use plain flour instead of self raising flour
This definitely beat Long John Silvers😎👍👏... Looks delicious 😋...
hi Roland.. if i dont have self rising flour & baking powder, what should i replace them with?
Good job mate
Yummmmmmmmmmm.
I'm going to try.
Happy cooking 🥳
Another top dish. Thanks for sharing mate. Have a great weekend.
This is awesome thanks
Hi Roland and Jamie😄✨
Hihi! So sorry for our late reply, GOCD. Have a wonderful weekend!!
Super delious recipe
Hi Roland, can I check with you, is it good to use Sutchi Fillets to make this dish?
You makeme hungry Chef :)
Oops. 😝😝😝. Thank you so much, Maria!!
Try making you dow with flower, baking soda and a white beer, salt and pepper. Use also cod as fish, you'll never had a much bettre fish & chip. For your fries, use red potato,they will have a very nice golden color.
Cod is highly over-rated. Quite tasteless and dry. Haddock is much better.
Thank you
Can i add beer to the flour instead of water?
Hihi. You don’t need that. We suggest you try our recipe as it is because it has all the ingredients you need to make the crispiest fish.
The only thing I don't understand is the addition of baking soda without adding an acid. Without adding an acid, there won't be any bubbles. Or did Roland add baking powder, which contains a built-in acid?
Perhaps for easier browning?
I add 350ml of water and is too watery, not sure what's wrong. So I do a 2nd batch with around 320ml water but it was not crispy
Do you reuse your oil after deep frying, and if so how do you clean it?
Wow yummy and tasty 👌👍💯
Can u suggest few fishes which are perfect to make this pls??
Wonderful I love it
I always failt if make something cruncy ehhe.. Thanks for your recipes
Hi Roland can I use Dory fish or Makeral fish for this recipe. Thanks
That crunch yuuum
Hi Roland and Jamie, this video was so amazing thank you for sharing. Your Fish & Chips looks so yummy. 😊
🙏🙏🙏 thank you, Tyler 🤗🤗🤗
You're most welcome 🤗
love-it!!
Thank you sir 😍
Hi Roland, do you make your own tartare sauce, or do you buy from the store?
Its baking soda or baking powder. Please reply
It’s baking soda
May I ask how to make Tartar sauce?
Hi, can I replace the self raising flour with all purpose flour?
Yes but you will need to add baking powder.
@@elchicharron9503 Oh that’s great! I have baking powder in my refrigerator. How much do I add? 1 teaspoon? Thanks.
@@joannalim2957 I haven't "made" self rising flour in a while, just give it a google search.
Unable to see video pictures
I'll try to cook this next week
Roland are you using fresh cut potatoes or frozen?
Thank you sir
Hi brother I'm really love your cooking bcoz you give with mesarment and how to cook easy way and always come perfect testy
I couldn't find rice flour.
can i spice the batter mixture? or the fish before battering it?
I spice the fish before battering it and it turns out just as good!
Good
I always made beer batter for fish, etc. but, thank you for the tip about keeping it in the fridge until ready to use!
That looks delicious yummy thanks for sharing and love your channel
Hey we can do it at home.... So healthy...
Thanks
Wanna try frying in sesame oil!
I love fish just as much without sauces when it's got enough salt and vinegar
As for sauces I enjoy fry sauce too besides enjoy ketchup & tartar sauce on their own to get most from each taste