Heat oil in a pan, the temperature should be at 180°C. One-by-one dip a sausage into self-raising flour, then into the batter before deep frying. Fry for 4 to 6 minutes or until golden and cooked throughout. For a UK chippy style meal, serve the battered sausage with chips, ketchup and of course lots of salt and vinegar! These recipes below will taste great with them: The batter has a quite astounding billowy texture, and a good crispness, but it seems to have soaked up more of the oil than the others, and we crunch thoughtfully, trying to put our finger on the flavour. Eventually, Anna hits the nail on the head with prawn toast: it does indeed have a slight yeasty, bready flavour which, coupled with the oil, is quite different from its rivals. If you are heading to your fishmonger, then they are the best people to ask. They will know what is fresh and they are always really helpful, just tell them that you are after some fillet of fish for frying. But this can be replicated by adding bicarbonate of soda which also releases carbon dioxide. When fried, the carbon dioxide is replaced by air leaving a light batter.

If you are cooking my chip shop chips, put the chips on for the first fry, then remove and place on kitchen paper and turn up the heat. We've got a great recipe for homemade oven fries if you prefer not to deep fry the chips. Make sure the chips are as dry as possible so they will be crispy in the fryer Creating a batter without beer gives you a simple batter for sausages, that you can make whenever you feel like it! How To Make Chip Shop Battered Sausage (No Beer)Place the flour/starch (depending on whether you are doing regular or gluten-free batter), baking powder, and salt in a mixing bowl and stir/whisk to mix Carefully place the chips into the fryer/pan and allow to cook gently for approximately 8 minutes. They should turn soft and still have a pale color. In Britain, these bits are known as 'scraps' and you can often get them for free from the chippy to eat with chips. Not very healthy though!

Gastropub legend Trish Hilferty, writing in Lobster & Chips, her celebration of the magical union of fish and potato, uses fresh yeast for her traditional beer batter, as well as the eponymous beer. It must rest for at least an hour before use, by which time it's risen obligingly, like an over-eager bread dough. Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty.You do not need to cook the sausages before battering and frying them. Simply dip defrosted raw sausages into flour and then into the batter before deep frying. Chip shop chips are always fairly pale in colour and the way to achieve this is to wash off the surface starch. Mix your flour and salt and pepper well in a shallow dish and cover the fish with the flour and shaking off any loose flour.

For any of you familiar with British traditions, a trip to the seaside is never complete without eating fish and chips on the seafront. No matter the weather, rain, cloud or shine, grabbing a portion of fish and chips and then sitting along the promenade and watching the tide come in or out is a must!It is best to reheat deep-fried or breaded food using a dry heat like in the oven, toaster oven or an air-fryer. Simply preheat the oven to 350 F and place the fried food on a baking sheet and bake for 10-15 minutes or until heated through and crispy. If they are frozen, do not thaw, add about 5-10 minutes extra time for reheating. WHAT CAN I USE THIS CRISPY BATTER RECIPE FOR? We'd love to hear from you and what you thought of our British Beer Battered Fish and Chips recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!