Chip Shop Batter (Chip Shop Style)
Light, crispy chippy style batter you can use with fish, mushrooms and even pizza.
Frying tonight! Sometimes nothing hits the spot quite like a chippy tea – and a good chippy tea needs a good batter. Crispy and light, not too greasy and perfectly fried to coat your favourite delights – fish, sausage, hamburger, mushrooms, pizza. Or, just drop spoonfuls into hot oil for scraps!
This simple chip shop style batter recipe uses just a few ingredients to create a delicious chippy style experience at home. Salt and vinegar / Salt and sauce optional!
Love Scottish chip shop style recipes?
You can find more in my cookbook The Takeaway Secret.
Ingredients For Chip Shop Style Batter
This easy chip shop style batter uses a combination of plain flour and cornflour, as well as a touch of bicarbonate of soda. Beer and a touch of oil ensures the fried batter is light, airy and crispy.
- Plain Flour
- Cornflour
- Bicarbonate of Soda
- Sea Salt
- Beer
- Sunflower Oil
How To Make Chip Shop Style Batter
Making this chippy style batter is quick and simple. First, combine the dry ingredients, then add the beer and sunflower oil and whisk thoroughly, adding a touch more beer if required until the batter reaches the right consistency (like single cream). Set the batter aside to rest for 10 minutes and it’s ready to use.
Step 1: Mix
In a large bowl, combine both types of flour, bicarbonate of soda and salt. Mix well then add beer and oil, whisking thoroughly until the batter is smooth and reaches the right consistency (adding a touch more beer if required).
Step 2: Rest
Set the batter aside in the fridge for 10 minutes (this is the ideal time to start heating your oil).
Step 3: Fry
Whisk the batter briefly just before use with your favourite chip shop style recipes. This batter works very well with fish, sausages, hamburgers, mushrooms, black pudding, haggis, pizza and more!
Chip Shop Style Batter Recipe Tips
No Thanks, I Don’t Drink
This chippy style batter recipe uses beer to create a light, airy batter. I use 0% peroni, but you could use your favourite alcohol or low/no alcohol beer or lager, or sparkling water.
That’s Plenty
Whisk this chip shop style batter until it’s smooth and reaches the consistency of single cream. Avoid over whisking as this will develop gluten and makes the batter too thick.
Chill, Man
Keeping the batter cold in the fridge before use helps ensure it isn’t greasy and that it fries up light and airy for deliciously crispy results.
Batter In
A good chippy style batter is fresh, light and airy so use this batter as needed when you’ve made a batch, and don’t bother saving any leftovers. Your next chippy night deserves a fresh batch of batter!
Chip Shop Batter – Chip Shop Style
Equipment
- 1 Deep Fat Fryer, Large Frying Pan or Wok
Ingredients
Batter
- 80 grams plain flour
- 40 grams cornflour
- pinch bicarbonate of soda
- 1/4 teaspoon sea salt
- 150 millilitres cold lager or beer I used 0.0%
- 1/2 teaspoon sunflower oil
Instructions
Batter
- In a bowl, add 80 grams plain flour, 40 grams cornflour, pinch bicarbonate of soda and 1/4 teaspoon sea salt. Mix briefly. Slowly add 150 millilitres cold lager or beer, and 1/2 teaspoon sunflower oil, whisking thoroughly. Add more beer continue whisking until the batter is smooth with a slightly thick consistency, something like single cream.
Rest
- Set the batter aside in the fridge for 10 minutes.
Fry
- Use the batter as per your favourite chip shop style recipes.
Chip Shop Style Batter Recipe FAQ
Can I make chip shop style batter without beer?
Yes, this recipe can be made with beer or lager (including low or alcohol free beers), or with sparkling water or just plain water. Using beer or sparkling water adds air and lift to the batter resulting in a light, crisp texture.
Why is my battered food greasy when I cook it
If you find your battered food is coming out greasy, it’s likely down to one of two things. First, check the consistency of your batter – if it’s too thick, the resulting food can be overly greasy or oily. Adjust the consistency by adding a touch more of your chosen liquid and whisking until the batter mix has a thin, single cream consistency. Next, make sure your frying oil has reached, and is staying at the appropriate frying temperature (typically around 180C). A thermometer is useful for this if you’re not using a deep fryer with temperature indicators.
What can I use chip shop style batter for?
This delicious chippy style batter can be used to coat all manner of foods, and you can turn to your local chip shop menu for inspiration! Of course the classic cod or haddock is a must, but this batter will work well with foods both savoury and sweet. Think sausages, hamburgers, chicken, haggis, black pudding, king prawns, mushrooms, pizza, or even a mars bar!
Love Scottish chip shop style recipes?
You can find more in my cookbook The Takeaway Secret.
