4 quick ideas for puff pastry
Create snacks, savouries or desserts in an instant with ready-to-roll
Batter can make or break fish and chips. But there’s more than one crunchy coating to choose from – tempura with flour and fizzy water, easy whipped egg whites, baking powder or a flavoursome beer batter. Whatever you go for, make it crisp and golden (not greasy).
Sourcing the freshest catch will give you the edge on flavour, especially if you choose larger, more mature fish. Pick a supplier with an MSC Blue Tick (the certification matters to 37% of consumers*) and opt for cod, the top pick for 55% people.
*Source: The Great Fish and Chip Survey. 2023.
For a crunchy outside and fluffy middle, choose options made from a floury potato such as Maris Piper or King Edward. Thick-cut is the classic choice, thanks to its crunch and flavour. Save time and maximise taste with the award-winning Caterers Kitchen Premium A Grade Chips 12/12mm.
First, pick an oil with a high smoke point such as vegetable, sunflower or rapeseed. Getting it to the right temperature instantly seals the batter without grease seeping through. Heat slowly, to 175-180C and fry in small batches. Aim for a nice golden hue – any darker
and it’ll taste bitter.
From mushy peas to baked beans, tartare sauce and pickled eggs, offer customers a set of sides that complement each other. Add a twist on traditional with minted peas or sprinkle subtle spice into the batter to pair with curry sauce. Upsell on your menu with extra bread and butter or sauces.
Go here for our recipe
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