I'm trying to find the best batter for that super crunchy crispy fish and chips, but all the recipes seem to not sit well in the fridge. For example, for beer battered fish, you must use the batter right after you mix the beer in, so it stays aerated. Or if you push it through a CO2/device, you have to dip the fish in before the bubbles go away, etc...
I doubt busy restaurants/pubs do this for every order/replace the beer every 15/20 minutes. I'm looking for a batter that will last a 3-5 hour service, something i can make right before service once, and it'll last me. Any ideas?
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