The Perfect fish and chip batter?

Question

Does any body have a good reciep for fish batter, for Cod.

Answer 1

Ingredients
250g/8oz plain flour
60g/2oz cornflour
300ml/10fl oz sparkling ale (or lager)
300ml/10fl oz soda water

Method
1. Place the flours in a large bowl and whisk together.
2. Add the beer and soda water and mix to incorporate.
3. Whisk vigorously to get rid of any lumps.
4. Let stand for 10 minutes and then whisk again for 30 seconds.
5. If for some reason there are still lumps, simply strain them out.
6. The batter will fry crisper if no salt is added and it is not refrigerated.

Answer 2

First of all make sure that all of the ingredients are ice cold and the cooking oil is at approximately 365 o F. Mix 1 cup all purpose or cake flour, salt, pepper, garlic powder and paprika . to 12 oz of beer,add 1-2 beaten eggs to make a batter of the right consistency. It also helps to dip the fish in flour before the batter.
do not cook more than two or three pieces at a time to keep the oil at the right temperature. Cook until fish "floats" to the top. About 3-5 minutes.Remove, drain or place on paper towels.(briefly)

Answer 3

I don't know but I had fish and chips today for the first time in ages. The cod was delicious but the batter was absolutely disgusting and the chips were almost as greasy. It also cost £3:55 which I thought was a bit much...

So if you're ever in Aberystwyth, don't go to the chippie opposite the train station- go left from the train station and you'll come to a roundabout near a Salvation Army hall and theres a chippie round there thats so much nicer (although I've only had chips from there).

Enjoy your fish and chip making :)

Answer 4

I use the same batter for tempura and onion rings and fish >
1 cup beer, 1 cup flour > test cook 1 small item, then thin batter with more beer to suite your taste.

Answer 5

Several of the above recipes for batter are tried and tested and tasty. HOWEVER everyone forgot to say that the temperature of your frying "oil/fat" is critical to a good batter, tht is if the oil/fat is too cool then you get a soggy batter and if it is too hot then you tend to get a "burnt edge syndrome" Choose any recipe for the batter and then concentrate on getting your oil/fat to the correct temperature, usefull tip here is drop a bit of the batter in and of it sizzles right away then that's the time to cook. If it drops to the bottom of the fryer and bubbles slowly then the oil/fat is too cool.

Happy cooking :-)

Answer 6

Pretty simple really-good quality plain flour and a bottle of sparkling water or ale if you prefer. Mix to the correct consistentcy and dunk in the fish-x

Answer 7

Self raising flour, salt and a few dashes of malt vinegar, keep batter in fridge until required. Used this for years now...
Chef.

Answer 8

use plain flour and beer - makes it very light and tastes great - mix flour and beer with a bit of salt until you get the right consistency. Then dip fish in and fry - fab.

Answer 9

It really depends on preference...for instance, I love my fish as crunchy as can be, so I use rice flour & a nice dark beer (anything really malty will do)

As long as you don't overcook the fish, it's amazing every time

Answer 10

make your batter mix with lager instead of water..mix self raising flour with lager to make a smooth runny batter, let it rest for ten mins. then use.