Is it mandatory I use eggs in a fish and chips batter?
Eggs do a lot of things. They affect consistency (thicken some sauces, emulsify mayonnaise), allow batters (brownies, pancakes, sponge cakes, etc.) to cook with more fluff; they are used to coat and glaze many foods (coat meats, tops of pastries); and, as in the case of most fry batters, they bind ingredients. This is what the egg is for in fish and chip batters. You don’t HAVE to use eggs in light batters, but eggs help both with mixing and combining ingredients as well as providing the light, crisp taste most people love. If you decide not to use eggs, make sure to use a little more water so that the batter keeps its consistency. Not too much, add a little at a time to make sure it doesn’t get runny! Start with about 1/5 of a cup of water for every 1/2 cup of flour, working up to 1/4 cup of water if it is too thick. If you’re worried about cholesterol, try just using the yolk, though this does remove some protein and vitamins as well. Good luck and enjoy!
