What is
Battered Fish?

Battered fish is a popular dish consisting of fish that is coated in a batter and deep-fried until crispy and golden brown. It is often served with chips (fries) and is a classic meal in many countries, especially in British and finger food cuisine.

Origins & History

The origin of battered fish is often attributed to British fish and chips, which became popular in England in the 19th century. The dish has roots in Jewish communities in Britain, who would fry fish in a simple batter. Today, it is a beloved dish in many cultures and is often enjoyed at seaside fish and chip shops.

Taste & Texture

Battered fish has a savory and slightly crispy taste due to the deep-fried batter, with the fish inside often being flaky, tender, and delicately flavored, depending on the type of fish used.

Ingredients

Fish

Typically white fish such as cod, haddock, or pollock, known for their mild flavor and flaky texture.

Batter

A mixture of flour, water (or beer), and sometimes eggs that coats the fish before frying, creating a crispy exterior.

Salt

Used to season the batter and the fish for enhanced flavor.

Oil

Vegetable oil, such as canola or sunflower oil, is used for deep-frying the battered fish.

This item may contain the following allergens:

Gluten

Fish