BEER-BATTERED FISH AND CHIPS
Our take on this classic British pub grub is just right. Rice flour, baking powder and beer in the batter keep the breading light and crisp, and making your own "chips" is definitely worth it. The double-frying method at two different oil temperatures ensures that the potatoes are perfectly golden and never soggy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set a colander in a large bowl of ice water. Slice the potatoes lengthwise 1/4 inch thick, then stack the slices and cut into 1/4-inch-thick sticks, adding them to the ice water as you work. Refrigerate 30 minutes or up to 1 hour. Lift the colander out of the ice water, rinse the potatoes well and pat very dry.
- Preheat the oven to 350 degrees F. Heat 4 inches vegetable oil in a large Dutch oven until a deep-fry thermometer registers 280 degrees F. Add half of the potatoes; fry until tender but still colorless, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the remaining potatoes. Increase the oil temperature to 365 degrees F.
- Whisk 3/4 cup all-purpose flour, the rice flour, baking powder, 1 teaspoon salt and the cayenne in a large bowl. Whisk in the beer until mostly smooth. Let sit 5 minutes to thicken.
- Set a wire rack on a rimmed baking sheet. Season the fish with salt. Working in two batches, dredge the fish in the remaining 1/2 cup all-purpose flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, about 4 minutes. Transfer to the rack; sprinkle with salt. Keep warm in the oven.
- Increase the oil temperature to 380 degrees F. Working in two batches, fry the potatoes again until crisp and golden brown, about 2 minutes. Drain on a paper towel-lined plate and season with salt. Serve the fish and chips with malt vinegar and lemon wedges.
BATTERED FISH - LIKE THE FISH & CHIP SHOP!
My family loves fish & chips from the 'chippie'.....but recently it has become far too expensive & we have been dissapointed a few times by the quality of the food. So, here we have the recipe I came up with to satisfy the family when they fancy fish 'n' chips. You can use any white fish fillet you prefer. I like to cut mine into 5" strips so they cook quicker & fit a bit better in my small fryer! If you have any batter left over, it makes great onion rings too......
Provided by Um Safia
Categories Halibut
Time 10m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C.
- In a 10" x 3" plastic tub, place the flour, egg, salt, seasoning, milk & melted butter. Blend really well using an immersion blender - or liquidize & pour into the tub. (The tub just makes it easier to apply the batter to the fish.).
- Rinse your fillets & cut into 5" pieces. Dust each piece with a little flour.
- Heat your fryer to approximately 180 - 190°C.
- Dip the fillerts one by one in the batter & coat both sides evenly.
- When the oil has reached the correct temp, gently lay one fillet at a time onto the top of the oil.
- Cook until golden brown on both sides - takes me about 4-5 mins, then remove & place on a tray with a wire rack (I use the grill pan) in the oven to stay crisp & hot.
- Repeat with the remaining fish.
- Serve with chunky chips, peas (mushy is best!) & lots of salt & vinegar -- .
Nutrition Facts : Calories 435, Fat 7.6, SaturatedFat 3.4, Cholesterol 172.4, Sodium 621.5, Carbohydrate 37.8, Fiber 1.2, Sugar 0.2, Protein 50.2
SIMPLE BATTER FOR FISH OR VEGGIES
Just 3 ingredients, great for fish, mushrooms, onion rings etc. You can spice it up if you want, we sometimes add bay seasoning when frying fish.
Provided by Dawnab
Categories Healthy
Time 10m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Mix all ingredients together.
- Dip food into batter and fry as desired.
Nutrition Facts : Calories 682.7, Fat 14.9, SaturatedFat 7.3, Cholesterol 220.2, Sodium 193.1, Carbohydrate 107.1, Fiber 3.4, Sugar 0.5, Protein 27.2
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.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 22.6 g, Cholesterol 67.5 mg, Fat 30.2 g, Fiber 1.6 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 675 mg, Sugar 1.4 g
GOLDEN BEER-BATTERED FISH WITH CHIPS
Cooking cod, hake or haddock in a super-crispy batter made from sparkling water steams the fish so it's really moist
Provided by Good Food team
Categories Main course, Main course
Time 1h25m
Number Of Ingredients 22
Steps:
- Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
- Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
- To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').
- Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
- Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
- To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').
Nutrition Facts : Calories 1040 calories, Fat 43 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 120 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 1.16 milligram of sodium
BEER BATTER FOR FISH
Steps:
- In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
- In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
- In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
- Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.
Nutrition Facts : Calories 772.1 calories, Carbohydrate 74.8 g, Cholesterol 142.2 mg, Fat 41.5 g, Fiber 10.9 g, Protein 28.9 g, SaturatedFat 6.7 g, Sodium 491.7 mg, Sugar 3.7 g
BEST FISH BATTER
A light, crispy batter that turns golden and bubbly. Fantastic for frying fish, calamari rings, prawns, shellfish, pineapple or banana fritters and good old Aussie potato cakes.
Provided by JNS381
Categories Low Cholesterol
Time 5m
Yield 6 serving(s)
Number Of Ingredients 4
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
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
3 WAYS TO MAKE FISH BATTER - WIKIHOW
Dunked in batter, fish fillets make crispy, warm, mouthwatering additions to your meal that'll leave you wanting seconds or even thirds. Making a good fish batter is the key to a successful fish and chips, and this article will teach you...
Provided by wikiHow
Categories Fish and Seafood
Number Of Ingredients 5
Steps:
- In a medium-sized bowl, whisk the flour, baking powder, and salt until well-combined.
- Pour in the water and milk. Whisk until the batter is smooth.
- Use the fish batter. Dip fish fillets into the batter and fry until they're fully cooked.
- Enjoy!
12 BEST FISH BATTER RECIPES
Use this list of 12 best fish batter recipes when you want to make your favorite fish recipe. You can use any type of seafood in these recipes.
Provided by HappyMuncher
Categories Main Course
Time 10m
Number Of Ingredients 12
Steps:
- Pick your favorite fish batter recipe from this list.
- Prepare the ingredients according to the recipe.
- Be ready to munch in no time!
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
UNBELIEVABLE FISH BATTER
In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.
Provided by MargeBC
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g
BATTER-FRIED FISH
Whether I'm fixing cod fillets or my husband's catch of the day, this fish fry batter makes the fish golden and crispy. Club soda gives it a different twist, and the sweet and zippy sauce complements the fish nicely. -Nancy Johnson, Connersville, Indiana
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 346 calories, Fat 12g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 420mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 19g protein.
BEER-BATTERED FISH AND CHIPS
Here's my twist on classic fish and chips. The challenge of making a batch of this pub favorite is timing it so both elements (fish and potatoes) get out hot on the plate without the cook having to set up two fryers. My trick is to blanch the chips in boiling water to precook them, then fry and hold the chips in a warm oven while I fry the fish.
Provided by Jet Tila
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F.
- For the chips: Fill a 6- to 8-quart Dutch oven with oil to a depth of about 5 inches. Heat to 365 degrees F on a deep-fry thermometer.
- Cut the potatoes in half lengthwise, then cut each half into thirds lengthwise, making wide strips. Place the potatoes in a medium saucepan with enough cold water to cover by about 1 inch. Salt the water generously and bring to a boil over high heat. Reduce the heat and simmer for about 5 minutes. Drain the potatoes and transfer them to a sheet pan lined with paper towels to dry for about 10 minutes. Once the potatoes are very dry, working in 2 batches, gently transfer them to the oil and fry until golden brown and crispy, 3 to 6 minutes.
- Transfer the chips to a rack set over a baking sheet and sprinkle immediately with 1 to 2 teaspoons salt. Keep warm in the oven while you fry the fish. (You can also reheat them with a quick second fry while fish is cooling slightly.)
- For the fish: Place the fillets on a small baking sheet or large plate, blot dry with paper towels and sprinkle on all sides with 1 teaspoon salt and 1/2 teaspoon pepper. Move the fish to one side and place 1/2 cup of flour on the other side (this flour is for dusting the fish just before dipping it in batter). Season the flour with a pinch of salt and a few grinds of pepper.
- To make the batter, place the remaining 1 cup flour, garlic powder, paprika, baking powder, a pinch of salt and a few grinds of pepper in a medium bowl. Stir together with a fork until combined. When ready to fry, pour in the beer and whisk until smooth. The batter should be the consistency of fairly thin pancake batter.
- Dredge the fish on all sides in the flour on the baking sheet. Shake off any excess. Working in 2 batches, coat one fillet at time in the batter, letting excess drip back into the bowl. Gently lower the fillet into the hot oil. Repeat with the remaining fillets. Fry until GBD (golden brown and delicious), 4 to 6 minutes, turning over midway through cooking.
- Drain the fillets on a rack set over a sheet pan. Serve immediately with the chips. Classic condiments to serve alongside include malt vinegar, tartar sauce or HP Sauce.
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
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