Perfect Batter For Fish Recipes

BATTER-FRIED FISH

Steps:

• Rinse fillets in cold water; pat dry. In a large shallow dish toss flour and fish, 1 piece at a time. Combine next 9 ingredients. , In a cast-iron or other heavy skillet, heat 1 in. of oil. Dip floured fillets in cornstarch batter; fry over medium heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Combine marmalade and horseradish; serve with fish.

BEST FISH BATTER

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.

PERFECT BATTER FOR FISH

Steps:

• TO PREPARE FISH:.
• In a bowl, mix together lemon juice and cold water.
• Remove skin from fish and discard.
• Cut fish into desired size.
• Place fish in lemon/water and wash well.
• Remove from water and season with salt and pepper.
• Place in refrigerator to chill while preparing batter.
• TO PREPARE BATTER:.
• In a small bowl, add luke warm water and sprinkle yeast over.
• Cover and let stand for 10 to 15 minutes until dissolved and frothy.
• In a medium size mixing bowl, mix together flour, salt and sugar.
• Make a well in the center.
• Add dissolved yeast, oil and 2/3's of the beer.
• Stir with a wooden spoon to combine.
• Now stir in the remainder of beer and mix well.
• Let batter stand, coverred, in a warm place for 30 to 35 minutes until it has thickened and becomes frothy.
• Prepare deep fryer using a vegetable oil; heat to 375 degrees F.
• In a small bowl, whip egg white until soft peaks form.
• Fold egg white into refrigerated batter.
• In a bowl, mix together 1/2 cup flour, 1/4 teaspoon salt and 1/4 teaspoon of white pepper.
• Dry fish on paper towelling.
• Coat fish in seasoned flour patting the fish so that it is evenly coated.
• Shake off any excess flour.
• Using a fork, dip coated fish in batter and let excess batter drip off.
• Carefully lower one or two pieces of fish into hot oil and deep fry for about 2 minutes until crisp and golden brown; turning fish once. Continue cooking the remaining fish pieces.
• Serve with a tartar sauce.

MY PERFECT FISH BATTER

Steps:

• Use a med. bowl, and with a wire whisk, whisk dry ingredients to be sure they are well blended. Have a large skillet ready with and inch of veg. oil nearly smoking hot.
• Squeeze half a juicy lemon into a measuring cup, and fill to the 3/4 line with ICE cold water. Mix quickly into the dry ingredients, till only small lumps remain. It does not need to be smooth. With tongs, drag each piece of fish through the batter till well coated on each side. Lay the piece in the hot oil, and continue.
• Do not crowd the pieces. You can do this in batches, keeping cooked fish on a rack in a warm oven. It will take a very short time, depending on the thickness of the fish. Do not overcook. Serve with lemon slices.

UNBELIEVABLE FISH BATTER

Steps:

• Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.

BEER-BATTERED FISH

Steps:

• In a wide 6-quart pot fitted with a deep-fat thermometer, heat oil to 350 degrees over medium-high. Meanwhile, in a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and baking powder. Slowly add beer and whisk batter until smooth. Line a baking sheet with paper towels and place near stove.
• Pat fish dry with paper towels and season lightly with salt. In two batches, dip fish into batter (gently shaking off excess) and place in oil. Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch (adjust heat as necessary to maintain 350 degrees throughout frying).
• With a slotted spoon or mesh strainer, transfer fish to prepared sheet to drain. Keep warm while cooking second batch. Serve with lemon wedges and tartar sauce.

BEER BATTER FISH MADE GREAT

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
• Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
• Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.