Since somebody was asking about the batter that I use to make fish in chips I will give 2 recipes one with beer batter and the other one just regular batter.
With beer:
- 1 kilo lapu-lapu fillets
- 1 cup all purpose flour
- 1 1/2 tsp. salt
- 2 tsp. baking powder
- 2 cans san miguel beer
- oil for frying
Procedure:
- Sift together the flour, salt and baking powder.
- Stir in enough beer to make the batter. Make it not too thick, just have to estimate on this, maybe 1 1/2 can of beer to 2 can. If you put too much beer too just add some more flour then too thin it out. Remember – the less you use in the batter, the more that’s left over to drink!
- Lightly coat the fish in the flour and shake off the excess flour, and dip the fish to the batter.
- Turn on your fry daddy or deep fryer with oil. Make sure that the oil is hot if you have thermometer it should be around 375 degrees F. For me I test it with a drop of water and when oil was splashing and makes loud sound I know the oil is ready then.
- Drop the fish in the heated oil and fry it for 2 to 3 minutes until the its golden brown.
- Drain on the paper towels.
- Serve with ketchup or tartar sauce or malt vinegar. Really any dippings you like.
Here’s my other batter recipe:
Ingredients same as above except I use milk instead of beer. Prepare pan with just maybe 1/2 cup oil. When getting ready to fry I dredge first the fish to the flour, shake off excess and dip to the milk batter and fry it to the pan.
Hi!
Loved your recipe, I have to make this sometimes,it looks very YUMMY!!!!!!!!!I have a watery mouth right now he he he he,gigutom na honoon ko ba!
Thanks for the recipe .
Regards to Bob and family of course you too!
Ingats and God Bless Us All!
Tess
Hi Tess McClung – I am sure you will like it. 😆 . Hmm I think daghan ug gutumon when they read this recipe. Don't you think? Ha ha ha… 😉
Take care and ingat also.
Hi Feyma,
I cook alot of Halibut with beer batter, My recipe matches yours pretty much. What I did try was I let the beer stand open over night. It seems that the fizzness will leave and it makes a much better additive and even tastes alittle bit different. Also buy padding the fish dry before dipping it in the batter makes it stick better….
Here's one more for you. Try dipping your favorite fish in egg and than into dried potatoe flakes, "sorta like instant potatoes", they must be the flakes. Than fry that in your coconut oil and Wow, very nice and crispie.
Thanks Feyma, looking forward to meeting you and Bob in July.
Keith
Hi Keith – Oh halibut is good. I missed that. I will try your kind of recipe too. Thank you so much for sharing it.
Sure, hope to see in July then.
I was able to taste first hand the FISH AND CHIPS English style!!
IT WAS FANTASTIC
Hi John – Thank you so much. I forgot you're one of my customer a few weeks ago. 😆
Don't worry I will invite you again for a Fish N Chips party… That will make Steve more jealous… Ha ha ha… Just kidding Steve.
Hi Feyma why not leave everything else out exccept the beer.
Hi frank fealey – Ha ha ha. 😆 😆 You really want the beer, don't you? 😆
Have a great day! Take care!
Here's a few variations to try Feyma:
Real fish and chips is made with a heavy beer like guinness or murphys Irish stout. This can be bought in davao if you know where to go (Drifter's english pub on Pili St. in Nova Tierra). Or you can use san mig Cervesa Negra.
Try adding 1/4 c rice flour to the regular flour you'll get an extra crispy coating.
Add an egg to the batter or use the egg white only and beat to stiff peaks. This will lighten the batter out even more.
I have seen recipies for using flat beer to make the batter, but real fish and chips needs a fresh beer because the carbonation makes the batter light and after frying it will be nice and crispy.
Ah, Feyma now you have me remembering being a young lieutenant back in the 90's… on leave and strolling piccadilly and stopping for a fish and chips wrapped in newspaper of course.
Hi brspiritus – We bought some guinness before in Victoria. They had some.
That's a good recipe suggestions. I will try your recipe too and I will let you know. At least it brings back memories to you too. Your feeling young for a moment there. 😆 😆
ah yes how could I forget they have guiness export at the grocery stores? Wasn't aware I was feeling old but ok I fell young again 😆
Hi brspiritus – Ha ha ha. 😆
You will be getting everyone fat Feyma 😉
Hi Graham – Ha ha ha. 😆
I guess eat in moderation… 😉
Hi Feyma,
just a note to let you know we teried you 'with beer' recipe yesterday … Mita (the UnofficialCook ) made a few little changes I think but she basically just took your recipe and ran with it. Some of the best fried fish I have ever had … oh my goodness I ate too much, but we certainly enjoyed it, thanks.
Hi Dave Starr – I'm glad you like it. Did you ate it and drink beer too? 😆 I think that would be good. 😆 😆
Thank you so much for dropping by!
Many thanks for the recipe, and, just as important, for pointing me in the right direction re the use of lapu-lapu for fish and chips. I'm an expat Brit in Bacolod and I'm planning to attempt fish and chips at the weekend, but I wasn't sure which fish to use. Best, Robert
Hi Feyma,
just wondering where your from, I am in Iligan with my irish husband and 2 kids just moved here a year ago, I have a little restaurant and would try to make fish and chips. Thanks for the tips I didnt know what fish to use you see?
Hi corazon – In your wet market what fish thats close enough with the lapu-lapu? The only thing Lapu-lapu is expensive though. Also if you have Citra Mina or RDX or at the grocery store at the frozen section looke for the BASA fish. Its fillet already and cheap too. And as good as the lapu-lapu fish.
Good luck to you and have fun cooking.
Thank you for stopping by here!