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.
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
GOLDEN BEER-BATTERED FISH WITH CHIPS
Cooking cod, hake or haddock in a super-crispy batter made from sparkling water steams the fish so it's really moist
Provided by Good Food team
Categories Main course, Main course
Time 1h25m
Number Of Ingredients 22
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').
Nutrition Facts : Calories 1040 calories, Fat 43 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 120 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 1.16 milligram of sodium
PERFECT BATTER FOR FISH
Make and share this Perfect Batter for Fish recipe from Food.com.
Provided by William Uncle Bill
Categories Halibut
Time 53m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 337.3, Fat 3.9, SaturatedFat 0.7, Cholesterol 83.4, Sodium 571.6, Carbohydrate 32.6, Fiber 1.6, Sugar 0.3, Protein 37.4
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
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.
More about "my perfect fish batter recipes"
CRISPY BEER BATTERED FISH | RECIPETIN EATS
From recipetineats.com
5/5 (85)Category MainsCuisine WesternCalories 322 per serving
- Dry & cut fish: Pat fish dry using paper towels or a tea towel. Cut into 7 x 3cm / 3 x 1¼" batons, or larger fillets if you prefer. If you have very thick fillets, cut in half horizontally (Note 1)
- Heat oil: Heat 6cm / 2" - 3" oil in a large heavy based pot over medium high heat to 190°C/375°F.
- Salt & dust: While oil is heating, sprinkle 3 or 4 pieces of fish with a pinch of salt, then coat in rice flour and shake off excess. You can leave them like this for up to 10 minutes.
EASY CRISPY BATTERED FISH - COOKING MUMMY
From cookingmummy.com
Reviews 4Servings 2Cuisine Filipino BritishCategory Mains, Recipes
BEST BRITISH FISH AND CHIPS - THE DARING GOURMET
From daringgourmet.com
CRISPY BEER BATTER FISH RECIPE - I WASH YOU DRY
From iwashyoudry.com
PERFECT FISH BATTER: EASY HOMEMADE RECIPE 20 MINUTES
From fishrecipes.club
5 BASIC BATTERS FOR DEEP FRIED FISH AND SEAFOOD
From whats4eats.com
CRISPY PAN FRIED FISH | RECIPETIN EATS
From recipetineats.com
LONG JOHN SILVER’S FISH BATTER RECIPE (+ SECRET INGREDIENT)
From insanelygoodrecipes.com
KETO BATTERED FISH – PERFECT CRISPY LOW CARB BATTER
From myketokitchen.com
7 TASTY BATTER RECIPES FOR THE PERFECTLY CRISPY CATFISH
From cookindocs.com
BASIC FISH BATTER - PUDGE FACTOR
From pudgefactor.com
HOW TO BATTER FISH | BBC GOOD FOOD
From bbcgoodfood.com
27 SWEET & SAVORY CORONATION RECIPES - CORONATION DAY FOOD …
From delish.com
12 BEST FISH BATTER RECIPES – HAPPY MUNCHER
From happymuncher.com
HOW TO COOK PERFECT BATTERED FISH | FISH | THE GUARDIAN
From theguardian.com
BATTERED FRIED FISH — BLESS THIS MESS
From blessthismessplease.com
FISH AND CHIPS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
THE BEST TYPES OF FISH FOR DEEP FRYING - THE DAILY MEAL
From thedailymeal.com
You'll also love