What is the best recipe for fish batter?

Question

I have tried beer, sparkling water and baking powder but still can't get that perfect crunchy batter with the slightly gooey inside. Any ideas?

Answer 1

Smack it about a bit on the concrete floor... oh... sorry... wrong batter:-)

Answer 2

I think the key is a good recipe for batter and get the oil as hot as you can. Ive found the same problem and what works in a commericail fryer doesnt seem to work as well at home.

Heat the oil in a deep, heavy-based saucepan.
Squeeze a little lemon juice over each fillet and season with salt and freshly ground black pepper. Pat with a little flour.
To make the batter, place the sieved flour into a large bowl. Whisk in three-quarters of the lager. At this point, the batter should be thick, almost too thick. It if appears to be over-gluey, whisk in a little more lager to loosen slightly. Season.
Pass the cod fillets through the batter, then lift from the bowl. If the batter falls away quickly, it means the batter is too thin, in which case add a tablespoon or two of flour. Don't allow too much of the batter to fall off before placing in the hot oil.
Submerge the cod only an inch at a time and, once three-quarters of the fish is in, the batter will lift the fillet, floating the fish.
Allow to cook for 2-3 minutes before turning the fish over. Cook until golden brown all round. A thick slice of cod will take up to 12 minutes to cook; an average fillet 9-10 minutes.
Remove from the oil and drain on kitchen towel. Sprinkle with salt and serve.

Answer 3

Batter Recipe


Ingredients:
1 cup crushed saltines
1 cup cornmeal
2 tablespoons paprika
5 teaspoons seafood seasoning
2 teaspoons salt
1 1/2 teaspoon pepper


Directions:

Combine and seal in a large resealable plastic bag. Store in a cool dry place for up to 6 months.

To prepare fish: For 1 pound fillets, place 1/3 cup coating in a shallow bowl; coat both sides of the fillets. Place in a greased 13- in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 400 degrees for 12-15 minutes or until fish flakes with a fork.

Answer 4

I always use 1 egg, some garlic, salt and smoked paprika and some cornstarch. Mix together in a bowl.Add some beer, then let the batter sit for a few minutes. Dry off your fish,dip in batter then deep fry. Good for vegetables too.

Answer 5

Well, if you happen to live on the East Coast, you could use Better Batter By Old Bay! But if you don't! Just add very little cornmeal to flour.It makes a crunchy batter.

Answer 6

Fish and batter plus hot cooking oil

Answer 7

Pan fish;(bream, loud mouth or big mouth bass, speckly perch) I like to use a batter of corn bread, with buttermilk, a coupla of eggs mixed up good.
Roll the fish parts in the wet batter and lightly (to hold) rol in dry cornmeal, and fry. or place fish in tinfoil, after rolling in the batter, lay lemon slices on top add any spices you like such as black pepper, garlicm, ect, add asmll amount of olive oil, and about 1/2 cup of water mixesd with 1 teaspoonful of soy sauce.cover and boil or bake

Answer 8

Beer batter is a great way to cook fish. Heres the recepie!:) hope you like it. :)

250ml lager
100g Yeast
150g plain flour
¾ tsp Sugar
pinch Salt

If you want it that little bit soggy inside make sure your oil is nice and hot.

Answer 9

Slice the fish into thinner portions.

Mix salt, red chilli powder or grounded pepper, a pinch of turmeric powder.

Apply this cream to the fish slices. Let it marinate for 4 hours.

Then deep fry it in oil.

Answer 10

According to The Metro on Monday Angela Hartnett's (who works in one of Gordon Ramsey's restaurants) recipe is the best:

Mix together:
150g plain flour
75g cornflour
0.5tsp olive oil
225ml water
1tsp salt

Leave it to rest for 20mins

Heat pan of vegetable oil to 160-180 degrees

Dip haddock in seasoned flour and coat lightly then dip in batter and fry until golden brown.

Answer 11

My Grandma's recipe

2 tablespoons plain flour
half teaspoon bicarbonate of soda
good pinch of salt

mix to a stiffish batter with a little milk then add
1 tablespoon of malt vinegar