Pizza Crunch (Chip Shop Style)
A uniquely Scottish indulgence, this chip shop style pizza crunch recipe is undeniably delicious. Serve it with salt and vinegar or salt and sauce, depending on location.
Servings 1 pizza
Equipment
- 1 Deep Fryer
Ingredients
- 80 grams plain flour
- 40 grams corn flour
- 1/4 teaspoon sea salt
- generous pinch bicarbonate of soda
- 150 ml cold lager or beer (I used 0.0% alcohol peroni)
- oil for deep frying
- 1 100g cheese and tomato pizza
- 2 tablespoons plain flour
Instructions
- In a large bowl, add 80 grams plain flour, 40 grams corn flour, 1/4 teaspoon sea salt, and generous pinch bicarbonate of soda. Mix briefly. Slowly add 150 ml cold lager or beer, adding more or less as necessary and whisking thoroughly until a smooth batter is formed. The consistency of the batter should be similar to single cream.
- Heat oil for deep frying. Cut 1 100g cheese and tomato pizza into two equal pieces. Spread out 2 tablespoons plain flour on a plate. Press pizza cheese side down into flour, then into prepared batter mix, allowing any excess to drip off. Carefully drop coated pizza into hot oil, cheese side down. Fry for about 1-2 minutes on each side, until batter is golden and crispy.
- Remove fried pizza crunch from oil with tongs or a slotted spoon. Drain off any excess oil and set aside on a plate. Season with salt and vinegar, or salt and sauce, and serve.