Goldenfry Original Chip-Shop Batter Mix, 170 g, Pack of 12

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You could use a chip pan or a large saucepan with a basket. But it is far more difficult to get a pan large enough to safely fry in and to manage the oil temperature. When the chips are nice and dry, fry in the oil that the fish were cooked in at 180°C/350°F until golden and crisp. The Maris Piper potatoes are starchy and will give you a crispy coating and be fluffy on the inside.

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. Serve whilst still hot and crispy. Sprinkle some salt and shake some vinegar on your fish and chips and eat out of the paper with your fingers and ENJOY!Carefully place the chips into the fryer/pan and allow to cook gently for approximately 8 minutes. They should turn soft and still have a pale color. If you are using frozen fish, defrost it. Turn oven on to 150C, 300F, Gas 2. Heat up the oil in your fryer / pan until it reaches 180C / 350F. If you are cooking oven chips they take around 20 minutes in the oven, you should put your oil on to heat up 3-4 minutes into their cooking. For a UK chippy style meal, serve the battered sausage with chips, ketchup and of course lots of salt and vinegar! These recipes below will taste great with them: Gary Rhodes recipe battered fish, pre-floured (left), and not pre-floured. Photograph: Felicity Cloake for the Guardian

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! Not everyone owns an electric deep fryer. I don’t. I usually just use a stainless steel pot or cast-iron Dutch oven to do the job. It works perfectly. HOW TO KEEP FRIED FOOD FROM GETTING SOGGY

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Increase your oil heat to 180C / 350F ready for the fish. Place a few sheets of kitchen paper in your baking tray. We will use this to place the fish once it's cooked. Most shops use Ramos, Agria or Maris Piper potatoes. For this recipe, I've used Maris Piper as they are more available in the shops. Cook the fish for about 4–6 minutes, depending on size, keeping a watchful eye on it; it should be crisp and golden. Lift out of the fat and drain on kitchen paper then serve immediately. 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.

Whilst the oil is heating make the batter, dredge the fish, coat it and then fry it. Keep the fish warm in an oven at 120°C or 250°F for a couple of minutes whilst you give the chips a final fry for 2 minutes. 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.Gastropub legend Trish Hilferty, writing in Lobster & Chips, her celebration of the magical union of fish and potato, uses fresh yeast for her traditional beer batter, as well as the eponymous beer. It must rest for at least an hour before use, by which time it's risen obligingly, like an over-eager bread dough. Adding an egg yolk or milk to the batter, as Simon does, just gives the batter an over-assertive flavour that seems "more about the batter than the fish". Beer is as far as I'm prepared to go down that route. And, perhaps it's just our imaginations, but the potato flour puts me in mind of French Fries. The kind that come in Worcester Sauce flavour. On a personal note, I abhor the mistreatment of animals and have taken care of many abandoned or injured animals over the years. Similarily, I love to help children and that is why my husband and I are in the process of becoming foster carers. If you use all-purpose flour, it has gluten in it and if you over stir the batter, gluten will develop and makes the batter gummy and absorbs a lot of oil when you fry it and you know what’s next! SOGGY! This is not so much of a concern if you are preparing the gluten-free batter because the cornstarch doesn’t contain any gluten.

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. Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, gently lower the fish into the oil one by one, working carefully so you don't get splashed – it will depend on the size of your fryer or pan how many fish you can cook at once.If you are using frozen fish, defrost it.Turn oven on to 150C, 300F, Gas 2 Allow fish to defrost on kitchen paper Honestly, dripping makes a huge difference but it is not particularly practical. I usually use sunflower oil or vegetable oil.