fish batter?

Question

how to make

Answer 1

Depends on the type of batter you want:
Beer batter:
110g/4oz plain flour
pinch of salt
2 tbsp oil
150ml/¼ pint light beer
1 large egg white
Tempura:
2 tbsp plain flour
2 tbsp cornflour
fizzy cold water, to make batter.
My favorite method is as follows:
Ingredients
vegetable oil, for deep frying
squeeze of lemon juice
2 x 175-22g/6-8oz cod fillet portions, boned but skin left on
salt and freshly ground black pepper
225g/8oz self-raising flour, sieved, plus extra for dusting
300ml/½ pint lager

1. Heat the oil in a deep, heavy-based saucepan. It is ready when a breadcrumb that is dropped in will sizzle gently in it.
2. Squeeze a little lemon juice over each fillet and season with salt and freshly ground black pepper. Pat with a little flour.
3. 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 with a pinch of salt.
4. 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.
5. 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.
6. 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.
7. Remove from the oil and drain on kitchen towel. Sprinkle with salt and serve.Enjoy!!

Answer 2

Batter Ingredients
4oz plain flour
2 tbsp oil
6/7 fluid oz beer or lager
1 large egg white

Sieve the flour into a bowl. Mix in the oil and beer/lager. Whisk the egg white until stiff and fold into the batter.

TO COOK.
Coat it in the batter and fry until nicely golden. Again fry in batches until you have sufficient and keep it warm under a grill or in the oven.

Answer 3

Good Gods!!! Lard?!!! No, no, no!!! At worst use the traditional beef dripping, and at best olive oil or groundnut oil, which I favour as you can get it to high temperature before it starts smoking. Now, about the batter. Don't make the batter, coat the fish and fry it straight away. Batter needs to relax at least 1/2 hour, overnight is better, then use straight from the fridge. Coat the fish in plain flour before coating it in batter, then fry at 180°C. Good luck with your fish and chips.

Answer 4

Mine is 1 cup AP flour, seasoned heavily with Cajun, garlic, onion powders and a pinch of salt. Stir in a beer.

For the flouring process, make up a dish of the same seasoned flour (no beer)

Dredge the fish in the seasoned flour, dip in the batter, drop in the fryer! The coating should come out so light and flaky. I always got rave reviews for mine. My husband didn't believe me, but now he wants that dish every week!

Answer 5

1 old beer, lawerys seasoning salt , pepper, onion powder and flour mix beer and seasonings then add floor to consistency of
pancake mix. before battering first put light coat of flour on fish
helps batter stay on fish while frying . could add a little lemon juice to batter!!!

Answer 6

fresh fish,make sure fish is dryed on some paper towel,put some flour in a bowl and season it,in another bowl put just cold water and flour,mix to a pancake consistancey,put fish in bowl of flour and coat it well,thenmake sure oil is really hot,put floured fishinto batter mix till covered and drop it into hot oil.

Answer 7

"Batter"

1 cup sifted flour
1/2 tsp. salt
1 tsp. baking powder
1 egg; slightly beaten
2/3 cup milk
1 tbsp. corn oil

Sift together flour, salt and baking powder. Combine eggs, milk and oil; add to dry ingredients. Mix only until smooth. Dip fish, chicken or vegetables in batter.

Answer 8

Four average size fish fillets:

2 eggs in bowl (stirred with fork)

Mix 2 cups flour, 1/2 cup cornmeal, 2 TBsps breadcrumbs into a zip bag (large)
Season to taste

Wash fish and pat dry with paper towel
Put 2 pieces fish into bag with mix and shake (cover fish)
Remove fish to egg bowl (coat fish evenly)

Place fish back into mix bag and shake!!
Slide fish into hot oil or deep frier

Cook 5 min's each side! Enjoy!

Answer 9

Try Tempura:

http://www.fishermansexpress.com/tempura-batter.html

Answer 10

you beat an egg then dip the fish in it,then having spread flour self raising or plain on a surface ,cover the fish with the flour and shallow fry