Spicy Fish Fry Batter Recipes

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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



Unbelievable Fish Batter image

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

1 cup all-purpose flour
½ cup milk
½ cup water
¼ cup baking powder
1 teaspoon salt

SPICY FISH FRY BATTER

I found this on the Internet at Fishermansexpress.com but haven't tried it yet. There was no amount given for the flour but I would think a cup should be sufficient. I also think the amounts given for the spices is a little sparse, at least for my palette, so I added "to taste" since what one person thinks is spicy may differ from another person.

Provided by MSnow

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8



Spicy Fish Fry Batter image

Steps:

  • Combine all ingredients except flour; blend well.
  • Cut fish into thin strips.
  • Roll fish in flour; shake off excess.
  • Dip in egg batter, then roll in flour again and shake off excess.
  • Fry in moderately hot oil until golden brown. If oil is too hot, batter will burn.

Nutrition Facts : Calories 104.3, Fat 4.8, SaturatedFat 1.8, Cholesterol 163.5, Sodium 766, Carbohydrate 6.2, Sugar 6.2, Protein 8.8

2 cups buttermilk
1/4 teaspoon garlic salt (to taste)
3 eggs, lightly beaten
1 teaspoon salt
3 dashes Tabasco sauce (to taste)
pepper, lots to taste
3 dashes Worcestershire sauce (to taste)
self-rising flour

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



Batter image

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

250g self-raising flour
300ml cold water
1L sunflower or vegetable oil, for frying

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