This is almost the exact recipe I use for batter. The results are great - cooked on the outside, nice and chewy on the inside as it should be. The method for the chips is good - twice cooked is the way, although user perfectfamily seems to have the method perfected and I would definitely cut them a little thicker than the ones pictured (the example in the picture looks utterly mouthwatering by the way). For anyone who is concerned that the batter is too bland, it can be spiced with any number of aromatic spices (a good curry powder (Madras would work well), dried English mustard powder, ground wattleseed (yummy and nutty if you can get it), nutmeg (I dare you - just try it), and many many more) or herbs. The easiest to avoid flavour clumping is to mix them through the dry ingredients before adding the liquids. For a proper taste and a totally authentic chip shop taste, I wrap the fish & chips in some greaseproof paper, wrap the whole package in some old newspaper, leave for 10 minutes or so to become suitably soggy and unwrap and serve with some salt & malt vinegar, some nice pickled onions and mushy peas (or the condiment/s of your choice).
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This is almost the exact recipe I use for batter. The results are great - cooked on the...