Comments on: English Fish & Chips Recipe from the Star Tavern, London

By: shawn

shawn — Sat, 15 Nov 2008 19:49:50 +0000

Just look for the best fish and chip batter, English style

By: William Brand

William Brand — Thu, 02 Oct 2008 17:14:27 +0000

Couldn’t argue with you there. Wish there was a Fuller’s pub on my corner. (Sadly, but fortunately, there isn’t.)

By: Corbin Hollis Choate

Corbin Hollis Choate — Thu, 02 Oct 2008 17:09:48 +0000

Hello Mr. Brand,

Thanks for sharing and allowing me to spend a few minutes in London. Fuller’s is my desert island brewery…if I had to choose just one.

By: William Brand

William Brand — Thu, 02 Oct 2008 04:57:52 +0000

OIops Brian I posted the copy of the recipe I had in my files. However, when I checked the version published in the paper, I realized my editor had caught my accidental omission.

Step 2 should read:

Mix salt and pepper with the flour. Whisk in the eggs, then add enough beer to make a thick batter. Let stand 10 to 20 minutes. I’m going to change the recipe above, inserting the version edited by our Food Editor.
Good catch.

By: Steve D

Steve D — Thu, 02 Oct 2008 01:35:45 +0000

Ahhh… the Star Tavern. One of my favorite pubs when I was in London about 10 years ago. Those Fullers real ales were amazing.

By: brian h

brian h — Wed, 01 Oct 2008 21:21:12 +0000

Thanks for the recipe. It’s a bit confusing, though. In step 3 we add beer to the flour to make the batter. Then in step 4 we dip in the flour and then the batter. So do we keep some flour aside for step 4? Also, where do the eggs get used?