Fish Batter?!
Fish Batter?
I have tried different ways of making a fish batter for deep frying fish and failed upto now to come up with a decent one. Ideally I am after a receipe that will give me a light and crispy coating on the fish when it's cooked. I don't know if one of the problems is that I cook the fish in lard and this is having a detremental affect on the end result.
David Henderson
Answers: for a really light batter mix flour with soda water dip fish in flour to coat first then into soda flour batter comes out really light and crispy use groundnut oil for frying I prefer breader when I fry fish. The House Autrey brand is my favorite. Dip the fish in milk, then egg, and then coat with the breader mix. Fry until its a crispy light brown. From:
http://www.cooks.com/rec/view/0,1645,140...
OVEN FRIED FISH
Open and clean fish (white or bass). Have fish pan spread thick with butter, and lay fish in. Season with salt. Over this pour two well-beaten eggs, and dredge with flour. Bake three-quarters of an hour, and baste with butter and water. Garnish fish plate with parsley.
Submitted by: MRS. JANE E. WALLACE
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DEEP FAT FRY FISH BATTER
3/4 to 1 c. flour
2 tsp. dill weed
1/2 tsp. salt
1/2 tsp. baking soda
1 tbsp. vinegar
3/4 c. water
Dry fish fillets with paper towels. Mix flour, dill week and salt together. Add baking soda and vinegar. Add water until right consistency to dip fish fillets. Deep fat fry as usual.
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BATTER FOR FRYING FISH
1 c. self-rising flour
4 tbsp. cold water or more, if needed
2 tsp. salt
4 tbsp. salt
2 egg whites and 2 egg yolks
1 or more lbs. filleted fish
Soak fish for 25 minutes in salted water. Whisk 2 egg yolks and stir in flour, cold water, salt and oil. Mix all together. Beat 2 egg whites until stiff, fold into flour mixture. First dip fish into flour, then into batter, then into flour again and into batter again. Fry in oil until golden brown. I would switch from lard to oil. Also, try making a simple beer batter (doesn't taste like beer). Pour one beer into a bowl, add enough flour to make batter (should be kinda thick like pancake batter). Make sure your oil is hot and dip fish in beer batter and fry in oil. The batter looks thick, but when fried, becomes light and crunchy. Also good for onion rings, mushrooms, or zuchini. Good Luck! 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. rinse fish and pat dry. coat with flour. dip in a milk and egg mixture (1/2c milk and 1 egg). then coat with seasoned flour/bread crumbs/corn meal I dont have quantaties for you, i go on how it looks.
Take plain flour
Add beer whilst whisking till you get desired consitancy.
teaspoon of baking powder.
Season fish
coat in flour
into batter
Enjoy Silver's Fish Batter
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water
1. Sift dry ingredients.
2. Add water and mix well.
3. Use to coat fish or chicken filets.
4. Cover the fish completely.
5. Deep fry until a nice golden brown. Often the problem with heavy batter is 1. the batter is too thick and 2. the fat/oil/dripping isn't hot enough. It really does need to be as hot as possible, 350f or equivalent. fish should be cooked in less than 10 mins. dipped in egg then breaded in panko, or batter in beer and flour with some old bay in it I only use canola for deep frying, so it could be the lard. also make sure your oil si 350-375F and don't overload the fryer