BEER BATTER MIX FOR FISH RECIPES
CRUNCHY BATTER FRIED FISH (NO BEER) RECIPE - FOOD.COM
I had great reviews with my other fish recipe recipe #104409. But I'm always striving to improve. I did some experimenting, and this fish batter is great! Serve it with recipe #104661, fries and coleslaw. Or make it into a fish sandwich with tartar sauce and lettuce on a bun. Either way, it's delish!
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
- Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.
- Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
- In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
- Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
- Cut fish into portion sizes and remove any pin bones, and pat dry.
- Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
- Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
- Cook the fish one or two pieces at a time until golden brown.
- Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
- Serve while hot.
Nutrition Facts : Calories 389.6, FatContent 1.9, SaturatedFatContent 0.4, CholesterolContent 97.5, SodiumContent 821.6, CarbohydrateContent 44.7, FiberContent 1.2, SugarContent 0.1, ProteinContent 44.4
GOLDEN BEER-BATTERED FISH WITH CHIPS RECIPE - BBC GOOD FOOD
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
Total Time 1 hours 25 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 2
Number Of Ingredients 11
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').
Nutrition Facts : Calories 1040 calories, FatContent 43 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 120 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 6 grams fiber, ProteinContent 49 grams protein, SodiumContent 1.16 milligram of sodium
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THE BEST BEER BATTERED FISH | MEATEATER COOK
Beer batter can be contentious. When done right, it is light, airy, and crunchy—perfectly complimenting the fillet within. When done poorly, it can be heavy, doughy, and overpowering.
Beer battered fish takes more attention to detail than other method of frying, so it’s best to work in small batches...
From themeateater.com
Cuisine American
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Cuisine American
- Fry the fish until deep golden brown, about 2 minutes total for fish that’s an inch thick. Serve immediately.
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BEER BATTERED FISH RECIPE - FOOD.COM
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!
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 2120.1 per serving
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 2120.1 per serving
- Drain on paper towels, and serve warm.
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BEER-BATTERED FISH RECIPE - BETTYCROCKER.COM
No need to fight crowds at a Friday fish fry. Make this at home in less than 15 minutes!
From bettycrocker.com
Reviews 4
Total Time 15 minutes
Calories 310 per serving
From bettycrocker.com
Reviews 4
Total Time 15 minutes
Calories 310 per serving
- Fry fish in oil about 2 minutes on each side or until golden brown; drain. Serve hot with tartar sauce.
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HOMEMADE FISH & CHIPS | JAMIE OLIVER RECIPES
Proper old-school battered fish, chunky chips and comforting mushy peas – homemade heaven!
From jamieoliver.com
Total Time 55 minutes
Cuisine british
Calories 779 calories per serving
From jamieoliver.com
Total Time 55 minutes
Cuisine british
Calories 779 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Peel and slice the potatoes into chips.
- To make the mushy peas, pick and finely chop the mint leaves. Place the butter in a pan over a medium-low heat, add the peas and mint, pop the lid on and simmer gently for 10 minutes.
- Add a squeeze of lemon juice and season to taste with sea salt and black pepper – you can either mush the peas up in a food processor, or mash them by hand until stodgy, thick and perfect for dipping your fish into. Keep them warm until needed.
- Pour the sunflower oil into a deep fat fryer or a large sturdy pan and heat it to 190°C/375°F.
- Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty.
- Whisk the flour, beer and baking powder together until nice and shiny – the texture should be like semi-whipped double cream (i.e. it should stick to whatever you're coating).
- Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, gently lower the fish into the oil one by one, working carefully so you don't get splashed – it will depend on the size of your fryer or pan how many fish you can cook at once.
- Cook for 4 minutes, or until the fish is cooked through and the batter is golden and crisp, then remove to kitchen paper to drain.
- Meanwhile, parboil the chips in boiling salted water for 4 to 5 minutes, or until softened but still retaining their shape, then drain and steam dry.
- When the chips are nice and dry, fry in the oil that the fish were cooked in at 180°C/350°F until golden and crisp.
- While the chips are frying, transfer the fish from the kitchen paper to a baking tray. Place in the oven for a few minutes to finish cooking – this way they will stay crisp while you finish off the chips.
- When the chips are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas. Other things to have on the table are some crunchy sweet pickled gherkins, some pickled onions (if your other half isn't around!) – and pickled chillies are good, too. Then you want to douse it all with some cheap malt vinegar and nothing other than Heinz tomato ketchup.
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ENGLISH-STYLE FRIED FISH BATTER - BIGOVEN.COM
"Fish and chips, anyone? Consider this with cod, the classic fish and chips staple."
From bigoven.com
Reviews 4.3
Total Time 10 minutes
Cuisine English
Calories 128 calories per serving
From bigoven.com
Reviews 4.3
Total Time 10 minutes
Cuisine English
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- "Mix dry ingredients, then add water and then vinegar...lastly, add the beaten egg. Mix to make a smooth batter. Dip the fish into a little extra flour then into the batter. Then shallow or deep fry the fish. From rec.food.cooking archives. Downloaded from G Internet, G Internet."
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CLASSIC BEER BATTERED FISH & MUSHY PEAS RECIPE | GORDON ...
This delicious and simple recipe from our team at The Narrow is great on #FishFriday and every other day of the week.
From gordonramsayrestaurants.com
Category Fish
From gordonramsayrestaurants.com
Category Fish
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ENGLISH-STYLE FRIED FISH BATTER - BIGOVEN.COM
"Fish and chips, anyone? Consider this with cod, the classic fish and chips staple."
From bigoven.com
Reviews 4.3
Total Time 10 minutes
Cuisine English
Calories 128 calories per serving
From bigoven.com
Reviews 4.3
Total Time 10 minutes
Cuisine English
Calories 128 calories per serving
- "Mix dry ingredients, then add water and then vinegar...lastly, add the beaten egg. Mix to make a smooth batter. Dip the fish into a little extra flour then into the batter. Then shallow or deep fry the fish. From rec.food.cooking archives. Downloaded from G Internet, G Internet."
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This delicious and simple recipe from our team at The Narrow is great on #FishFriday and every other day of the week.
From gordonramsayrestaurants.com
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From gordonramsayrestaurants.com
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Reviews 4.2
Total Time 9 hours 10 minutes
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Category main-dish
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- Remove the fish from the oil with a spatula and allow to drain on a cooling rack before serving on a bed of chips with lashings of kosher salt and malt vinegar.
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For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre of the mixture and whisk in the ale and vinegar. Beat with a large metal whisk to make a ...
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The beer-batter just sort of spread out around the sides of the pieces of fish and it left the other three sides with a thin layer of batter. I added a lot more spice than the recipe called for. I would make again, but without a beer batter and maybe just breading. If I did do a beer batter…
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From eatingwell.com
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