BEST FRIED FISH BATTER RECIPES

ENGLISH-STYLE FRIED FISH BATTER - BIGOVEN.COM

English-Style Fried Fish Batter - BigOven.com image

"Fish and chips, anyone? Consider this with cod, the classic fish and chips staple."

Total Time 10 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 6

Ingredients

120 grams Flour
1 teaspoon Baking Powder
1 Egg
Salt
1/4 cup Water
2 tablespoons Vinegar

Steps:

"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."

Nutrition Facts : Calories 128 calories, FatContent 1.5365 g, CarbohydrateContent 23.26714375 g, CholesterolContent 52.875 mg, FiberContent 0.812300014339387 g, ProteinContent 4.67265 g, SaturatedFatContent 0.433875 g, ServingSize 1 1 Serving (53g), SodiumContent 109.128875 mg, SugarContent 22.4548437356606 g, TransFatContent 0.305875 g

THE BEST BEER BATTERED FISH | MEATEATER COOK

The Best Beer Battered Fish | MeatEater Cook image

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...

Provided by Jesse Griffiths

Yield 3-4

Number Of Ingredients 10

Ingredients


1 lb. fish fillets
Salt and pepper
1¼ cup all-purpose flour
1 tsp. baking powder
½ tsp. salt
12 oz. beer
1 tbsp. honey

Steps:

Season the fish with salt and pepper.
Mix together the flour, baking powder, and salt in a bowl with a whisk.
Dredge the fillets well in the flour mix, shaking off any excess. Refrigerate fillets until ready to fry.
When the oil is hot, add the beer and honey to the flour mixture and stir well. A couple of lumps are preferable, so don’t overwork it. Add a couple ice cubes to the batter.
Dip a couple of fillets into the batter, coating them completely. Allow any excess batter to drain off.
Gently place them into the 375°F oil and fry for 30 seconds.
Flip the fillet, exposing the more-cooked bottom. Drizzle a little bit of batter on top. Flip the fillet back over and drizzle a little batter on top again. Don’t overdo it, but just add a thin layer of additional batter.
Fry the fish until deep golden brown, about 2 minutes total for fish that’s an inch thick. Serve immediately.

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Reviews 4.6
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