While the chips are frying, transfer the fish from the kitchen paper to a baking tray. Place in the oven for a few minutes to finish cooking – this way they will stay crisp while you finish off the chips.

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!Here I will show you how to reproduce a little bit of Britain by sharing our easy homemade recipe for the Best Ever British Beer Battered Fish and Chips. 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. Chip shop chips are always fairly pale in colour and the way to achieve this is to wash off the surface starch. Fish and Chips would normally be served with salt and vinegar which you would put on yourself in the chippy before they wrapped it up into a parcel using newspaper. The smell of the vinegar on the newspaper will evoke many memories to an expatriate if ever you were to mention it to them!

Make sure it is fresh. If you are not sure, scoop about 1/2 tsp of the baking powder and add 1/2 cup of boiling water over it. It should bubble up vigorously. If it’s not, it’s time to toss it away. Avoid frying too many sausages at once, I usually fry one or two at a time. Adding too many sausages into the oil will lower the oil temperature, resulting in a soggy batter. 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. 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! 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 mixYou 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. One of the most important things in choosing the best oil for deep frying is to ensure that it is heat-stable, which means you want to make sure it has a high smoke point. 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. Newspaper and greaseproof paper cut into halves. Allow a double layer of newspaper per portion. Instructions

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.Kielbasa Sausage: You can also make a battered sausage with kielbasa sausages. They are a Polish sausage that is traditionally u-shaped and smoked.

These chips can be frozen after the first cooking phase. Transfer them from the pan and soak up any excess oil on some kitchen paper.

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.