BATTER
Use this all-purpose batter to coat and fry fish, chicken or even halloumi. The liquid portion could be made using tap water, sparkling water or even beer
Provided by Charlotte Pike
Time 25m
Number Of Ingredients 3
Steps:
- Take a large mixing bowl and add the flour and ½ tsp fine salt. Whisk together to incorporate the salt. Add the water and whisk until the batter is completely smooth and the flour is fully combined.
- Take the oil and pour into a large, sturdy saucepan with high sides. Heat over a high heat until it reaches 200C. To fry your ingredients, dip them in the batter, allowing any excess to run off, and carefully place into the hot oil. Fry until the batter is a rich, golden brown and crisp. The fried ingredients will likely float on top of the oil when cooked, too. Remove from the oil using a slotted spoon and blot on kitchen towel before serving. Sprinkle with a little flaky sea salt to keep crisp. The batter does not keep well and is best made just before using.
Nutrition Facts : Calories 317 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.15 milligram of sodium
UNBELIEVABLE FISH BATTER
In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.
Provided by MargeBC
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g
MY PERFECT FISH BATTER
I've used dozens of recipes over the years, searching for the "perfect fish batter" for fried fish. The many variations of "beer batter" always fell short for me (kinda strange taste, but then, I don't like beer). Actual Tempura batter just didn't have quite the substance I wanted either, although it was closer to what I wanted. I can't even eat some of the gummy, nasty battered fish I've been served and have made. This is honestly the best fish I've ever eaten, bar none, and that includes everyplace on the Pacific coast I've paid to eat. This is light, puffy, delicate and sticks to the fish. The fish must be very cold and very dry. This will batter about 1 1/3 lbs of fish fillets. It's wonderful for shrimp too.
Provided by Kayelle
Categories Low Protein
Time 13m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Use a med. bowl, and with a wire whisk, whisk dry ingredients to be sure they are well blended. Have a large skillet ready with and inch of veg. oil nearly smoking hot.
- Squeeze half a juicy lemon into a measuring cup, and fill to the 3/4 line with ICE cold water. Mix quickly into the dry ingredients, till only small lumps remain. It does not need to be smooth. With tongs, drag each piece of fish through the batter till well coated on each side. Lay the piece in the hot oil, and continue.
- Do not crowd the pieces. You can do this in batches, keeping cooked fish on a rack in a warm oven. It will take a very short time, depending on the thickness of the fish. Do not overcook. Serve with lemon slices.
Nutrition Facts : Calories 137.5, Fat 0.3, SaturatedFat 0.1, Sodium 525.8, Carbohydrate 29.8, Fiber 0.9, Sugar 0.5, Protein 3.3
BEER BATTER FISH MADE GREAT
Steps:
- Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
- Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
- Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 22.6 g, Cholesterol 67.5 mg, Fat 30.2 g, Fiber 1.6 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 675 mg, Sugar 1.4 g
More about "perfect batter for fish recipes"
3 WAYS TO MAKE FISH BATTER - WIKIHOW
From wikihow.com
CRISPY BEER BATTERED FISH | RECIPETIN EATS
From recipetineats.com
PERFECT FISH BATTER: EASY HOMEMADE RECIPE 20 MINUTES
From fishrecipes.club
KETO BATTERED FISH – PERFECT CRISPY LOW CARB BATTER
From myketokitchen.com
BEST BRITISH FISH AND CHIPS - THE DARING GOURMET
From daringgourmet.com
CRISPY BEER BATTER FISH RECIPE - I WASH YOU DRY
From iwashyoudry.com
EASY CRISPY BATTERED FISH - COOKING MUMMY
From cookingmummy.com
Reviews 4Servings 2Cuisine Filipino BritishCategory Mains, Recipes
BRITISH BEER BATTERED FISH AND CHIPS - LOVEFOODIES
From lovefoodies.com
HOMEMADE FISH & CHIPS | JAMIE OLIVER RECIPES
From jamieoliver.com
BEST BEER BATTERED FISH RECIPE - HOW TO MAKE BEER BATTERED FISH
From thepioneerwoman.com
JOHN TORODE'S FISH TACOS | THIS MORNING
From itv.com
25 SIDES FOR FRIED FISH THAT MAKE THE MEAL | TASTE OF HOME
12 BEST FISH BATTER RECIPES – HAPPY MUNCHER
From happymuncher.com
12 FISH RECIPES SO GOOD YOU'LL BEG FOR MORE - MSN.COM
From msn.com
MARTHA STEWART'S BAKED FISH TACOS STAY SUPER-CRISPY …
From sheknows.com
CRISPY FISH BATTER | INSTITUTE OF CULINARY EDUCATION
From ice.edu
HOW TO BATTER FISH | BBC GOOD FOOD
From bbcgoodfood.com
20 EASY KETO FISH RECIPES FOR A LIGHT DINNER - INSANELY GOOD
From insanelygoodrecipes.com
HOW TO COOK PERFECT BATTERED FISH | FISH | THE GUARDIAN
From theguardian.com
A SMOKED TROUT SALAD RECIPE THAT'S PERFECT FOR SPRING - THE …
From washingtonpost.com
THE SECRET TO PERFECT CORNMEAL BATTER FOR FRIED FISH
From havenhillcuisine.com
THE BEST BEER BATTERED FISH | MEATEATER COOK
From themeateater.com
BEER BATTER RECIPE FOR FISH, CHICKEN OR VEGETABLES | WINE …
From winemag.com
You'll also love