You could try cooking the sausages first, I haven’t tried making this using cooked sausages before. If you try this method, let me know how it goes in the comments below! Recipe Ingredients No. You only need 5 ingredients to make this batter. All-purpose flour, rice flour, salt, ice cold water, and baking powder. I found this batter recipe is so crispy and not only that, it stays crispy even after one hour I let the fried food sit at room temperature. WHY DOES THIS CRISPY BATTER RECIPE WORK? 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. 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. Indeed, Simon's batter is so thin the extra flour is necessary to keep anything on the fish, but it gives an oddly textured, crumby look and taste. The big chill

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. 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. Heat oil in a pan, the temperature should be at 180°C. One-by-one dip a sausage into self-raising flour, then into the batter before deep frying. Fry for 4 to 6 minutes or until golden and cooked throughout. 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.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:

Place on the kitchen paper then keep warm in the oven, whilst you cook the other pieces of fish the same way and add to the oven. Drain the fish on kitchen paper to remove excess oil 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. Remove from the oil and place on a plate lined with kitchen towel to absorb any excess oil. Then once all have fried, eat straight away. My Top Tips

Ingredients

Newspaper and greaseproof paper cut into halves. Allow a double layer of newspaper per portion. Instructions 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. 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!

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!It is best to reheat deep-fried or breaded food using a dry heat like in the oven, toaster oven or an air-fryer. Simply preheat the oven to 350 F and place the fried food on a baking sheet and bake for 10-15 minutes or until heated through and crispy. If they are frozen, do not thaw, add about 5-10 minutes extra time for reheating. WHAT CAN I USE THIS CRISPY BATTER RECIPE FOR? 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. I have a passion for gardening almost as strong as that for cooking. I tend to have 90% of it in pots though as I can't bear to leave it behind when we move - therefore we don't have a lot of stuff that we'd like to have as it wouldn't like being confined to a pot! I take great pride in my garden and love the summer months (the few that we get in the UK) when we can eat outside... and being a typical man, my husband likes any excuse to get the BBQ going - enough said! 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. Oil temperature is critical in this recipe and as a result, the best way to achieve a consistent temperature is by using a deep-fat fryer.