Best My Perfect Fish Batter Recipes
MY PERFECT FISH BATTER
I've used dozens of recipes over the years, searching for the "perfect fish batter" for fried fish. The many variations of "beer batter" always fell short for me (kinda strange taste, but then, I don't like beer). Actual Tempura batter just didn't have quite the substance I wanted either, although it was closer to what I wanted. I can't even eat some of the gummy, nasty battered fish I've been served and have made. This is honestly the best fish I've ever eaten, bar none, and that includes everyplace on the Pacific coast I've paid to eat. This is light, puffy, delicate and sticks to the fish. The fish must be very cold and very dry. This will batter about 1 1/3 lbs of fish fillets. It's wonderful for shrimp too.
Provided by Kayelle
Categories Low Protein
Time 13m
Yield 3-4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 137.5, Fat 0.3, SaturatedFat 0.1, Sodium 525.8, Carbohydrate 29.8, Fiber 0.9, Sugar 0.5, Protein 3.3
PERFECT BATTER FOR FISH
Make and share this Perfect Batter for Fish recipe from Food.com.
Provided by William Uncle Bill
Categories Halibut
Time 53m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 337.3, Fat 3.9, SaturatedFat 0.7, Cholesterol 83.4, Sodium 571.6, Carbohydrate 32.6, Fiber 1.6, Sugar 0.3, Protein 37.4
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