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SALES AT HEYWOOD

01706 364211

SALES AT BLACKPOOL

01253 894437

SALES AT COLWYN BAY

01492 540404

V.A.Whitley & Co has drawn on over 75 years’ experience to put together a guide to help you make a consistently great batter.

 

Storage and Mixing …

- Always store your batter flour or mix in a cool dry place.

- Add the flour to the requisite amount of water (not the other way around!) and mix to a thin cream-like consistency.

- Do not leave your batter on the range or near heat except when in use.

- Always mix a fresh batch of batter before each opening.

- When mixing, always make sure that the water is really cold in hot weather, and tepid in very cold weather.

Coating and Frying …

- Ensure that your fish portions are drained of excess water content prior to battering.

- Remove any air bubbles that have been created during mixing, by stroking and standing, being especially careful if using frozen fish.

- Always fry at the correct temperature. A good guide is between 185 - 196°C.

- Place the cooked fish vertically on its end in the fish warmer. This way rising steam will only attack the batter seal at the end where it is strongest.

Make Top Batter