When we think of classic fish and chips, that golden, crispy batter encasing tender, flaky fish comes to mind. It's one of the quintessential comfort foods. But have you ever wondered what happens to the fish inside the batter when it’s dropped into the sizzling oil/fat? Is the fish itself fried, or is it steamed?
The answer might surprise you: it's a bit of both.
The Role of the Batter
The purpose of the batter is more than just adding a delicious crunch to your fish. When you submerge battered fish into hot oil/fat, the batter forms a seal around the fish, locking in moisture and preventing direct contact between the fish and the oil. This is crucial, as it keeps the fish from drying out and becoming greasy.
As the batter fries and becomes crispy, the moisture inside the fish starts to heat up. But because the batter creates a barrier, this moisture stays trapped inside. As a result, the fish is effectively steamed in its own juices while the outside of the batter crisps up.
Frying and Steaming: A Perfect Partnership
It’s a delicate balance of frying and steaming. The fish gets all the benefits of being steamed – it remains juicy, tender, and full of its natural flavour – while the batter adds that signature fried crunch we all crave in our fish and chips. It’s this contrast that makes the dish so satisfying.
The steaming effect also helps preserve the integrity of delicate fish, like cod or haddock, that might otherwise fall apart or become tough if cooked directly in hot oil without batter.
Why It Matters
Understanding this balance of frying and steaming can enhance your appreciation of the craft behind great fish and chips. It’s not just about dunking fish into oil/fat – it’s about timing, temperature, and the perfect batter. A well-executed piece of battered fish will have a light, crisp exterior with a moist, flavourful centre.
How Can You Achieve This at Home?
If you’re keen to replicate this magic at home, there are a few key factors to consider:
Oil Temperature: The oil/fat should be hot enough to fry the batter quickly, sealing the fish inside. If the oil/fat is too cool, the batter will absorb too much oil and become soggy. Too hot, and the batter will burn before the fish is cooked.
Batter Thickness: A good batter should be thin enough to coat the fish lightly, allowing for even cooking but thick enough to form that protective shell.
Cooking Time: The size of the fish fillet matters. Smaller fillets will cook quickly; you don’t want to overdo them. About 5–7 minutes is usually enough, depending on thickness.
Next time you bite into a perfect piece of battered fish, remember: while the outside is fried to golden perfection, the inside has been gently steamed in its own juices, creating that beautiful, tender texture. It’s this combination of textures that makes fish and chips the iconic dish it is today.
Whether you’re enjoying it wrapped in paper on the seaside or from your favourite local chippy, the science behind the cooking method is what makes it truly special.
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