GOOD FISH BATTER RECIPE RECIPES

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BASIC TEMPURA BATTER RECIPE - BBC GOOD FOOD



Basic tempura batter recipe - BBC Good Food image

This tempura mix can be used to batter vegetables, anchovies, sage leaves or squid – perfect for creating deep-fried party snacks.

Provided by Sophie Godwin – Cookery writer

Categories     Snack, Treat

Total Time 5 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 4

70g cornflour
30g plain flour
80ml sparkling water, chilled
small handful crushed ice

Steps:

  • To make the batter, mix the flours with a pinch of sea salt. Whisk in the sparkling water and crushed ice then you are ready to use.

Nutrition Facts : Calories 91 calories, FatContent 0.2 grams fat, SaturatedFatContent 0.1 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, FiberContent 0.3 grams fiber, ProteinContent 0.8 grams protein, SodiumContent 0.13 milligram of sodium

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

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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  • Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.
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Calories 779 calories per serving
    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Peel and slice the potatoes into chips.
    3. 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.
    4. 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.
    5. Pour the sunflower oil into a deep fat fryer or a large sturdy pan and heat it to 190°C/375°F.
    6. 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.
    7. 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).
    8. 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.
    9. 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.
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    4. When ready to serve, fry the chips again at 200C for a further three minutes until golden brown. Toss the chips with plenty of salt and keep warm in the oven while you cook the fish.

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    6. Serve the fish and chips with wedges of lemon, tartare sauce and an undressed crisp green salad.

     

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