BATTER FOR FISH RECIPE RECIPES

Name: Long John Silver's Fish Batter
Prep time: 5 min
Total time: 5 min
Yield: 4-6 serving(s)
Ingredients: 3/4 cup flour; 2 tablespoons cornstarch; 1/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup water

LONG JOHN SILVER'S FISH BATTER RECIPE - FOOD.COM

Long John Silver's Fish Batter Recipe - Food.com image

Mom got this recipe from somewhere a long time ago and passed it on to me. Just multiply the amounts according to how much fish that you have to fry.

Total Time 5 minutes

Prep Time 5 minutes

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water

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.

Nutrition Facts : Calories 100.7, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 248.9, CarbohydrateContent 21.6, FiberContent 0.7, SugarContent 0.1, ProteinContent 2.4

BEST FISH BATTER RECIPE - FOOD.COM

Best Fish Batter Recipe - Food.com image

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.

Total Time 5 minutes

Prep Time 5 minutes

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 cup plain flour
1 pinch salt
2 teaspoons butter, melted
1 cup soda water or 1 cup beer

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.

Nutrition Facts : Calories 87, FatContent 1.5, SaturatedFatContent 0.8, CholesterolContent 3.4, SodiumContent 45.7, CarbohydrateContent 15.9, FiberContent 0.6, SugarContent 0.1, ProteinContent 2.2

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