Fish Batter Recipes
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Deep fried fish is a favourite and here are some fish batter recipes for you to try; basic fish batter mix with egg and milk, beer batter with whipped egg whites, blender batter and Japanese Tempura Batter.
First is the all in one batter for the blender - if you don't have a blender, you can still make this batter by hand using a balloon whisk - it will take a bit longer, but the exercise will be good for you :-)
All of these batters can be used to coat fish and seafood - deep fried scampi, fried cod and other white fish, calamari, shrimps and prawns for example as well as cubes of meat - think small cubes of chicken or pork.
Deep frying fish in batter keeps it lovely and moist as it almost steams inside. The hot fat hits the batter and begins to crisp it up; the action seals the batter as a coat around the fish and it is then enclosed inside and cooks in the heat created.
Blender Batter
1 Cup, 4 oz (100g) plain flour
Salt and pepper
1 egg
1 Cup, 8 fl oz(250ml) milk
Put the milk and egg into your blender first - then add the flour and salt and pepper.
If you do it the other way round, then the flour sticks to the blades - this way it 'floats' for a few seconds.
Put the lid on your blender and process until smooth.
Leave to rest for about 30 minutes before using and then give it another blast in the blender to aerate it.
Beer or Lager Batter
1 Cup, 4 oz sifted plain flour
Salt and pepper
3 tbspns oil
1 Cup, 8 fl oz beer or lager
2 egg whites
Put the flour and salt and pepper into a bowl and make a well to pour in the oil.
Mix the two together and then slowly incorporate the beer or lager. Beat for a few minutes until smooth and aerated.
Leave to rest about 30 minutes.
Just before you are ready to use it, whip the egg whites to soft peak stage and fold them into the batter mix.
By beating the egg whites to peaks, you get a really fluffy batter which will crisp beautifully once deep fried.
Batter
1 Cup, 4 oz sifted plain flour
Salt and pepper
1 egg
1 Cup, 8 fl oz milk or water
Put all the ingredients into a bowl and beat until light and frothy.
Rest for 30 minutes before using and beat once again to get some air bubbles in.
Use immediately.
These fish batter recipes are suitable for deep frying any fish.
See the step by step photo instructions to make fish batter here
Tempura Batter
1/2 Cup, 2 oz (50g) plain flour
1/2 Cup, 2 oz (50g) cornflour
1 tspn baking powder
1/2 tspn salt
1 beaten egg
1 Cup, 8 fl oz (225ml)iced water
Sift the flour, cornflour, baking powder and salt into a bowl.
Beat the egg and water together and add to the bowl and whisk together.
This does not need the long beating of other batters, merely mixing thoroughly until aerated.
In Japanese cooking, it is common to use 1 fl oz (25ml) less water and put in an ice cube to keep the batter mix cold.
It works very well.
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Cook's Notes The batter is fatty obviously, but the fish inside doesn't really get 'fatty' - it's protected from the oil by the coat of batter. My mother-in-law (who was always watching her weight) used to take the batter off her fish and eat the cod without the batter. We would pounce on her batter and share it out between us! What a treat, extra crispy batter as well as our own portion :-) I think my father-in-law used to prefer it when it was just the two of them, no visitors... he didn't have to share that way. As a child, I remember going to the fish and chip shop and asking for 'batter bits'. They were the little bits of batter that had fallen away as the fish hit the fryer. They were tiny and super crispy and wonderful on the side of the plate with some extra salt and vinegar. I could have just had a plate of those without anything else, but they were free and you couldn't just have them without buying anything else. They were really popular and you didn't always get them as they were limited in supply. |
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Fish Batter Recipes
By Liz Alderson
Four great fish batter recipes. Blender or hand whisk batter, beer batter and Tempura batter.
Prep Time: 5 minutes
Cook time: 0 minutes
Yield: 4
Main Ingredient: flour, milk