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Fish & Chips

Savor the timeless taste of New England-style Fish & Chips, a culinary tradition cherished for generations. Prepared with Drum Rock Fis-Chic Wonder Batter & Breader, this recipe ensures an authentic and delightful experience.


Classic New England-Style


Ingredients and Equipment for the Classic Style:


2 pieces (8 oz. each) of white flaky fish (cod or haddock work best)

2 cups of Drum Rock Fis-Chic Wonder Batter & Breader

1 cup of water

1 large mixing bowl

High-quality frying oil

Fryolator

Fry basket

Paper plate or towels


  1. Preheat the Fryolator: Fill the fryolator with high-quality frying oil and set it to 350°F.

  2. Prep the Fish: Ensure your fish is thoroughly defrosted if it was frozen. Divide the fish fillets into four smaller pieces for easier handling during the dredging and frying process.

  3. Create the Batter: In a large mixing bowl, combine 2 cups of Drum Rock Fis-Chic Wonder Batter & Breader with water. Stir gradually until you achieve a batter akin to crepe batter consistency. Adjust the water as needed for your desired batter thickness.

  4. Coat and Fry the Fish: Once your oil reaches the proper temperature, fully coat the fish pieces in the wet batter, allowing any excess to drip off before gently placing them in the hot oil. When using a smaller at-home fryer, avoid overloading.

  5. Achieve Golden Perfection: Ensure even cooking by flipping the fish to attain an even, golden brown on all sides. Cooking time varies between 2 and 3 minutes per piece, depending on the thickness of the fillet.

  6. Serve Hot: Once the fish is cooked, carefully remove it from the oil and drain it on a paper towel or plate. Serve while still hot.




Thin & Crispy Style:


Ingredients and Equipment for the Thin & Crispy Style:

  • 2 pieces (8 oz. each) of white flaky fish (cod or haddock work best)

  • 3-1/2 cups of Drum Rock Fis-Chic Wonder Batter & Breader

  • 1 cup of water

  • 2 large mixing bowls

  • High-quality frying oil

  • Fryolator

  • Fry basket

  • Paper plate or towels

Directions for the Thin & Crispy Style:

  1. Preheat the Fryolator: Fill the fryolator with high-quality frying oil and set it to 350°F.

  2. Prep the Fish: Ensure your fish is thoroughly defrosted if it was frozen. Divide the fish fillets into 4 smaller pieces for easier handling during the dredging and frying process.

  3. Prepare Wet and Dry Mixes: In one mixing bowl, combine 1 and 1/2 cups of Drum Rock Fis-Chic with water to create a thin batter akin to crepe batter consistency. Adjust the water for your preferred batter thickness. In the second bowl, place 2 cups of Drum Rock Fis-Chic for the dry dredge.

  4. Coat and Fry the Fish: Once your oil reaches the proper temperature, thoroughly coat the fish pieces in the wet batter and allow any excess to drip off before transferring them to the dry dredge. Coat each fillet completely with the dry mix, then shake off any surplus before gently placing them in the hot oil. Fry 2 pieces at a time to ensure consistent cooking.

  5. Achieve Golden Perfection: Ensure even cooking by flipping the fish to attain an even, golden brown on all sides. Cooking time varies between 2 and 3 minutes per piece, depending on the thickness of the fillet.

  6. Serve Hot: Once the fish is cooked, carefully remove it from the oil and drain it on a paper towel or plate. Serve while still hot.


Fish & Chips, a cherished culinary tradition, comes to life with Drum Rock Fis-Chic Batter & Breader. Enjoy it traditionally with thick-cut fries, malt vinegar, and salt, or savor its natural flavors. Serve it your way, and we guarantee satisfaction.

Enjoy!

















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