FAQ's

Frying

Q: At what temperature should I fry my battered fish?
A: Generally, batter mixture should be fried at a temperature between 175ºC-200ºC (350ºF-390ºF). However, you should always check the recommendations from your oil or fat supplier.

Q: More customers are looking for “healthy” alternatives. How can I explain that fish & chips ARE healthy?
A: Cooking fish in batter does have a real nutritional advantage, as well as being delicious. When battered fish is fried, the hot oil comes in contact with the batter, rather than the fish. This contact produces steam which effectively poaches the fish inside the batter. The vitamins are locked in by the protective layer of batter, whereas when fish is boiled, steamed, or directly fried, these vitamins can just seep away. So, fish cooked in batter is packed with healthy vitamins!

Q: My customers like their batter to be flat, rather than with a high, bubbly appearance. Can you suggest anything?
A: Henry Jones Normal will give the result you need. When fried, it’s a golden-brown colour and has a flat appearance with a rippled/spiked surface.

Q: Is it a good idea to store unused batter overnight?
A: We would not recommend holding mixed batter overnight. 3-4 hours is usually the maximum. A far better idea is to note how much batter you tend to use and only make up that quantity. A top-up mix of fresh batter is always preferable to batter that has been stored for a long period.

Curries & Gravies

Q: I sometimes use warm water to mix my curry – but it doesn’t mix properly. What am I doing wrong?
A: Always use COLD water when mixing curry and gravy. Heat the sauce on the hob, stirring continuously until it comes to the boil, then simmer for a few minutes. This will ensure a smooth, consistent sauce. (Full instructions are on the back of each bag of our Curry & Gravy mixes).

Q: I sometimes run out of curry and gravy after a busy frying session, but I don’t want to make up another full batch.
A: Dinaclass Instant Gravy Mix and Microwave Curry Sauce are ideally suited for topping up at the end of a frying session. You can make as little as one portion, so you won’t have any waste. Simply add boiling water to the Instant Gravy, or pop the Microwave Curry into the microwave for a few moments.