Batter For Fish Recipes

Steps:

• Set a colander in a large bowl of ice water. Slice the potatoes lengthwise 1/4 inch thick, then stack the slices and cut into 1/4-inch-thick sticks, adding them to the ice water as you work. Refrigerate 30 minutes or up to 1 hour. Lift the colander out of the ice water, rinse the potatoes well and pat very dry.
• Preheat the oven to 350 degrees F. Heat 4 inches vegetable oil in a large Dutch oven until a deep-fry thermometer registers 280 degrees F. Add half of the potatoes; fry until tender but still colorless, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the remaining potatoes. Increase the oil temperature to 365 degrees F.
• Whisk 3/4 cup all-purpose flour, the rice flour, baking powder, 1 teaspoon salt and the cayenne in a large bowl. Whisk in the beer until mostly smooth. Let sit 5 minutes to thicken.
• Set a wire rack on a rimmed baking sheet. Season the fish with salt. Working in two batches, dredge the fish in the remaining 1/2 cup all-purpose flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, about 4 minutes. Transfer to the rack; sprinkle with salt. Keep warm in the oven.
• Increase the oil temperature to 380 degrees F. Working in two batches, fry the potatoes again until crisp and golden brown, about 2 minutes. Drain on a paper towel-lined plate and season with salt. Serve the fish and chips with malt vinegar and lemon wedges.

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.

Steps:

• Rinse fillets in cold water; pat dry. In a large shallow dish toss flour and fish, 1 piece at a time. Combine next 9 ingredients. , In a cast-iron or other heavy skillet, heat 1 in. of oil. Dip floured fillets in cornstarch batter; fry over medium heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Combine marmalade and horseradish; serve with fish.

Steps:

• In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
• In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
• In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
• Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.

Steps:

• Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
• Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
• To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').
• Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
• Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
• To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').

Steps:

• Preheat the oven to 180°C.
• In a 10" x 3" plastic tub, place the flour, egg, salt, seasoning, milk & melted butter. Blend really well using an immersion blender - or liquidize & pour into the tub. (The tub just makes it easier to apply the batter to the fish.).
• Rinse your fillets & cut into 5" pieces. Dust each piece with a little flour.
• Heat your fryer to approximately 180 - 190°C.
• Dip the fillerts one by one in the batter & coat both sides evenly.
• When the oil has reached the correct temp, gently lay one fillet at a time onto the top of the oil.
• Cook until golden brown on both sides - takes me about 4-5 mins, then remove & place on a tray with a wire rack (I use the grill pan) in the oven to stay crisp & hot.
• Repeat with the remaining fish.
• Serve with chunky chips, peas (mushy is best!) & lots of salt & vinegar -- .

Steps:

• Sift dry ingredients.
• Add water and mix well.
• Use to coat fish or chicken filets.
• Cover the fish completely.
• Deep fry until a nice golden brown.

Steps:

• Mix all ingredients together.
• Dip food into batter and fry as desired.

Steps:

• Heat oil in a large skillet over medium heat.
• Pour beer into the pancake mix container in place of the water it calls for. Make the batter as thick or thin as you prefer. Close the lid, give it a few shakes, and boom it's done.
• Dip fish into the batter using a pair of tongs, or if you want to dirty a dish, pour the batter in a bowl first. If you cut your fish into smaller pieces, you can toss them into the container, close the lid and shake it a couple of times, then carefully remove the coated pieces.
• Remove the fish from the batter using tongs, and place into the hot oil. Fry the fish until golden brown on both sides, 3 to 4 minutes per side.

Steps:

• Using a fork, mix the melted butter through the flour and salt.
• Add the soda water or beer and mix. Don't worry about the lumps of butter. They disappear while frying and make the crispy batter bubbly.
• To make Aussie potato cakes, take a large potato and cut into thin, large slices.
• Coat with flour and then dip into the batter before frying.

Steps:

• TO PREPARE FISH:.
• In a bowl, mix together lemon juice and cold water.
• Remove skin from fish and discard.
• Cut fish into desired size.
• Place fish in lemon/water and wash well.
• Remove from water and season with salt and pepper.
• Place in refrigerator to chill while preparing batter.
• TO PREPARE BATTER:.
• In a small bowl, add luke warm water and sprinkle yeast over.
• Cover and let stand for 10 to 15 minutes until dissolved and frothy.
• In a medium size mixing bowl, mix together flour, salt and sugar.
• Make a well in the center.
• Add dissolved yeast, oil and 2/3's of the beer.
• Stir with a wooden spoon to combine.
• Now stir in the remainder of beer and mix well.
• Let batter stand, coverred, in a warm place for 30 to 35 minutes until it has thickened and becomes frothy.
• Prepare deep fryer using a vegetable oil; heat to 375 degrees F.
• In a small bowl, whip egg white until soft peaks form.
• Fold egg white into refrigerated batter.
• In a bowl, mix together 1/2 cup flour, 1/4 teaspoon salt and 1/4 teaspoon of white pepper.
• Dry fish on paper towelling.
• Coat fish in seasoned flour patting the fish so that it is evenly coated.
• Shake off any excess flour.
• Using a fork, dip coated fish in batter and let excess batter drip off.
• Carefully lower one or two pieces of fish into hot oil and deep fry for about 2 minutes until crisp and golden brown; turning fish once. Continue cooking the remaining fish pieces.
• Serve with a tartar sauce.

Steps:

• Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.