BATTER-FRIED FISH
Whether I'm fixing cod fillets or my husband's catch of the day, this fish fry batter makes the fish golden and crispy. Club soda gives it a different twist, and the sweet and zippy sauce complements the fish nicely. -Nancy Johnson, Connersville, Indiana
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 346 calories, Fat 12g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 420mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 19g protein.
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
BEER-BATTERED FISH AND CHIPS
Our take on this classic British pub grub is just right. Rice flour, baking powder and beer in the batter keep the breading light and crisp, and making your own "chips" is definitely worth it. The double-frying method at two different oil temperatures ensures that the potatoes are perfectly golden and never soggy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
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.
BATTERED FISH - LIKE THE FISH & CHIP SHOP!
My family loves fish & chips from the 'chippie'.....but recently it has become far too expensive & we have been dissapointed a few times by the quality of the food. So, here we have the recipe I came up with to satisfy the family when they fancy fish 'n' chips. You can use any white fish fillet you prefer. I like to cut mine into 5" strips so they cook quicker & fit a bit better in my small fryer! If you have any batter left over, it makes great onion rings too......
Provided by Um Safia
Categories Halibut
Time 10m
Yield 3 serving(s)
Number Of Ingredients 9
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 -- .
Nutrition Facts : Calories 435, Fat 7.6, SaturatedFat 3.4, Cholesterol 172.4, Sodium 621.5, Carbohydrate 37.8, Fiber 1.2, Sugar 0.2, Protein 50.2
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
CAPTAIN D'S BATTER-DIPPED FISH
This is a clone that should be pretty close to the fish you get at Captain D's. I listed two optional ingredients because I ran across a recipe very similar except with a little spice added. Captains D's fish is basically a variation of Fish n Chips, so this probably something you can tweak and perfect by watching videos of fish n chips being prepared. Note: I have spoken to some and they've suggested that maybe Captain D's uses Cod. I've tried Cod and the meat just did not taste like the Captain D's in my area, so experiment with Cod, Pollock, Haddock, etc and see what works for you. Also, make sure your fish is dry. You don't want to try to make this with wet and water-logged fish. Pat it dry with a paper towel. I've known some to then rest the fish in the fridge or counter top to allow to fish to dry out some. Not using fresh fish can give you even more trouble.
Provided by Sonic98
Categories Whitefish
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl mix the yeast and beer.
- In another bowl beat together the egg, hot water and salt. (and peppers if used).
- Add the egg mixture to the beer.
- Slowly beat in the flour until batter is consistency of light pancake batter.
- Roll or dust fish with flour (I've seen some pat the fish after applying flour, similar to the motion of making a burger patty).
- Drop fish into batter and cover thoroughly.
- Fry in hot oil.
- Drain on baking rack or broiling pan.
Nutrition Facts : Calories 430.8, Fat 4.1, SaturatedFat 0.8, Cholesterol 207.7, Sodium 508.9, Carbohydrate 39.2, Fiber 1.9, Sugar 0.2, Protein 51.6
BEER BATTERED FISH
This is a great beer batter fish recipe, and is very easy to do. We often fish all day with friends, and then cook the fish afterwards out on deck. Yummy and great!
Provided by Chef Sunshine
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
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 one 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 2120.1, Fat 219.8, SaturatedFat 28.6, Cholesterol 72.4, Sodium 656.8, Carbohydrate 16.6, Fiber 1.4, Sugar 0.3, Protein 23.7
BEER BATTER FISH FILLETS
Steps:
- In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well.
- Place fish fillets in batter mixture, coat well, and let stand for 15 minutes.
- Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown. Cook fish in batches to maintain oil temperature. Serve.
Nutrition Facts : Calories 442.3 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 30.8 g, Fiber 0.6 g, Protein 19.4 g, SaturatedFat 4.8 g, Sodium 458.3 mg, Sugar 1.5 g
BEER-BATTERED FISH
This crispy beer batter can also be used for chicken tenders, onion rings, and zucchini slices.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 8
Steps:
- In a wide 6-quart pot fitted with a deep-fat thermometer, heat oil to 350 degrees over medium-high. Meanwhile, in a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and baking powder. Slowly add beer and whisk batter until smooth. Line a baking sheet with paper towels and place near stove.
- Pat fish dry with paper towels and season lightly with salt. In two batches, dip fish into batter (gently shaking off excess) and place in oil. Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch (adjust heat as necessary to maintain 350 degrees throughout frying).
- With a slotted spoon or mesh strainer, transfer fish to prepared sheet to drain. Keep warm while cooking second batch. Serve with lemon wedges and tartar sauce.
Nutrition Facts : Calories 549 g, Fat 38 g, Protein 29 g
BEER BATTER FOR 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.
Nutrition Facts : Calories 772.1 calories, Carbohydrate 74.8 g, Cholesterol 142.2 mg, Fat 41.5 g, Fiber 10.9 g, Protein 28.9 g, SaturatedFat 6.7 g, Sodium 491.7 mg, Sugar 3.7 g
LEMON-BATTER FISH
Fishing is a popular recreational activity where we live, so folks are always looking for ways to prepare their catches. My husband ranks this as one of his favorites. -Jackie Hannahs, Cedar Springs, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine 1 cup flour, baking powder, salt and sugar. In another bowl, combine egg, water and 1/3 cup lemon juice; stir into dry ingredients until smooth. , Place remaining lemon juice and remaining flour in separate shallow bowls. Dip fillets in lemon juice, then flour, then coat with egg mixture., In a large skillet, heat 1 in. oil over medium-high heat. Fry fillets until golden brown and fish flakes easily with a fork, 2-3 minutes on each side. Drain on paper towels. If desired, serve with lemon wedges.
Nutrition Facts :
CRISPY BEER BATTER FISH & CHIPS
Virtually every beer-battered fish recipe looks crispy coming out of the fryer, and some even stay crispy for a few minutes, but then the inevitable sogginess sets in. Well, with this simple formula, and a few easy tricks, you can achieve a fried fish where the last bite is as crisp as the first. The keys are keeping your batter really cold and patting your fish really dry. Serve over a bed of salt 'n vinegar chips with tartar sauce and lemon.
Provided by Chef John
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
- Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
- Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.
Nutrition Facts : Calories 503.1 calories, Carbohydrate 42.7 g, Cholesterol 66.3 mg, Fat 22.1 g, Fiber 1.4 g, Protein 27.3 g, SaturatedFat 3.6 g, Sodium 590.6 mg, Sugar 1 g
BATTER DIPPED FISH
Make and share this Batter Dipped Fish recipe from Food.com.
Provided by Gloria
Categories < 30 Mins
Time 25m
Yield 6 pieces, 6 serving(s)
Number Of Ingredients 8
Steps:
- Sift together mustard and flour.
- Heat oil to 400°.
- Cut the fish into 7x2-inch pieces.
- With a mixer blend the flour mixture with the water, egg, sugar and salt.
- Dip fish into the batter, coating well.
- Drop into the hot oil.
- Fry fish until dark golden brown.
- Remove and drain on paper towels.
CRISPY BEER-BATTERED FISH
A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. -Jenny Wenzel, Gulfport, Mississippi
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 513 calories, Fat 27g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 775mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.
BEST FISH BATTER
A light, crispy batter that turns golden and bubbly. Fantastic for frying fish, calamari rings, prawns, shellfish, pineapple or banana fritters and good old Aussie potato cakes.
Provided by JNS381
Categories Low Cholesterol
Time 5m
Yield 6 serving(s)
Number Of Ingredients 4
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.
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