Topic: | Re:Re:Re:Re:Re:Grove Park Chippy shop opens | |
Posted by: | Andy Pease | |
Date/Time: | 09/11/14 20:59:00 |
Sean, batter only becomes bubbly when it's not left to stand.You should make the batter, beating the living hell out of it, then let it rest for a couple of hours.When the batter is all bubbly,'crackling'breaks off the batter during the cooking process.This burns and sinks to the bottom of the pan where it turns into black sludge and deposits these black bits onto fresh batter if the oil is not strained properly. The art of real fish frying was lost when chip shops changed to using highly processed fats and oils to fry in instead of beef dripping |