Fish batter for English/Scottish fish and chips.?

I know exactly what you mean - I was recently in Scotland and the fish and chips there were amazing. I have fussed with a recipe here and think I have it, I based it loosely on Tempura since it is light and fresh tasting.

1 cup oat flour

1 cup corn starch

salt and pepper to taste

cold water to mix then drege fish in mixture and fry in very hot oil (lard congels and makes the fish "sticky" as it cools so use oil it will taste lighter).

Hope this works for you!

OK, added this the batter fish recipe:

http://tastyisland.wordpress.com/2007/12/18/tasty-...

FISH ‘N CHIPS

with Simple Beer Batter

Serves 2-4 people

Batter up:

1-2 lbs. fish fillets (white flesh such as Pollock, Cod, Mahimahi & Ono), cut into strips

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon paprika

1 medium or large egg (white and yolk)

1-1/2 cups beer (whatever you’ve got, just make sure it has carbonation, as you need those bubbles for the batter to be light)

1st base:

1/2 cup rice (Mochiko) flour for first dredge (use APF, if rice flour not available)

2nd base:

3 cups canola oil

3rd base:

Chips (I used frozen Ore-Ida seasoned fries (with skin). Cook enough for the amount of people you’re serving.

Home Run:

Cocktail Sauce (the stuff used for Shrimp Cocktail)

Tartar Sauce

Fresh Lemon Wedges

Garnish (optional) such as chopped fresh Green Onion, Chives, or Parsley

If you prefer, substitute the lemon wedges with Malt Vinegar. Another English tradition. Or heck, use both!

Directions:

In a separate bowl, whisk together egg with beer (the wet stuff). Add all other dry batter ingredients into another bowl, then slowly add egg and beer liquid mixture and whisk until fully combined into a consistency that coats the back of a spoon. Like a thin milk shake consistency. Let that sit in bowl at room temperature for 15 minutes to set.

Set up your fry station:

Place additional rice flour (1st base) in a shallow bowl or plate. Have batter mixture next to that. Heat cooking oil in pot on stove to 350º F. (about medium heat). If you have a deep fryer, great. I don’t, so the pot of oil works.

Fry it:

First fry the chips (fries) according to directions on package. Remove to paper towel to soak excess oil.

Now, one by one, dredge each fish piece in dry rice flour and shake off excess.

I use 300 gr flour, 2 egg yokes and beer until it becomes to my liking of a consistency, it becomes a tremendous batter =]