While some members of the Wraggs’ team were on their lunch break the other day (tucking into a delicious portion of fish and chips of course), one of the staff came across this article about Irn Bru battered fish and chips.
Flour and water batter
This is the simplest of all batters to make and will result in a light coating, perfect for all types of Frozen at Sea Fish.
Baking powder batter
If your favourite part of biting into a portion of fish and chips is the crunch of the crispy batter, that means you’re a fan of baking powder batter. The key to getting this right is to make sure it doesn’t sit too long after you make it, or it will lose its fluffiness, causing the batter to be flat and heavy, not light and airy.
Beer batter combines both immense crispiness and mouth-watering flavour, and is possibly our favourite batter for fish and chips. The great thing about making this batter, is you can use your favourite ale or lager and drink any leftover! It’s also possible to make a non-alcoholic version with soda water or mineral water.
Egg white batter
Beaten egg whites give this batter its light airy texture as well as its structural integrity, meaning it forms fluffy, tender pouches around the fish.
Made using flour and water but with the added extra of Irn-Bru, which gives the fish a ‘ginger’ tinge and a tangy taste.
The Wraggs’ team is divided when it comes to choosing a favourite batter to go on our delicious Frozen at Sea fish, but what do you think? Does one work batter (see what we did?) than the rest and would you be brave enough to try Irn-Bru flavoured batter?
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