CRUNCHY BATTER FRIED FISH (NO BEER)
I had great reviews with my other fish recipe recipe #104409. But I'm always striving to improve. I did some experimenting, and this fish batter is great! Serve it with recipe #104661, fries and coleslaw. Or make it into a fish sandwich with tartar sauce and lettuce on a bun. Either way, it's delish!
Provided by BETHANY T.
Categories Healthy
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
- Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.
- Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
- In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
- Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
- Cut fish into portion sizes and remove any pin bones, and pat dry.
- Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
- Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
- Cook the fish one or two pieces at a time until golden brown.
- Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
- Serve while hot.
DEEP FRIED FISH
Make and share this Deep Fried Fish recipe from Food.com.
Provided by Helen Watson1
Categories Healthy
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Half-fill a deep pan with melted fat or oil. Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds).
- Sift the flour and salt into a bowl.
- Beat to a smooth batter, unbeaten egg, butter and milk. Then add the flour and salt mixture.
- Coat 2 pieces of fish with batter.
- Lift into the pan with a fork or kitchen tongs.
- Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium.
- Remove from the pan and drain on absorbent kitchen paper.
- Repeat with the remaining fish.
- Garnish with lemon wedges.
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.
FRIED FISH BATTER
Make and share this Fried Fish Batter recipe from Food.com.
Provided by grandma2969
Categories Healthy
Time 2h5m
Yield 5 cups, 4-5 serving(s)
Number Of Ingredients 4
Steps:
- Dissolve yeast in 1/4 cup water --
- Mix all ingredients and let stand at room temperature for 2 hours before using.
- Leftover butter can be covered and kept refrigerated for 3 weeks.
Nutrition Facts : Calories 323.6, Fat 3.4, SaturatedFat 0.9, Cholesterol 105.8, Sodium 43.4, Carbohydrate 53.8, Fiber 3.2, Sugar 0.4, Protein 12.8
FRIED FISH
Steps:
- Combine flour, cornstarch, baking soda, baking powder, Old Bay, salt, and pepper. Add beer and stir. Let rest for 10 minutes. Dredge fish through mixture.
- Preheat a deep-fryer or a deep pot filled halfway with oil to 350 degrees F. Gently immerse the fish in the oil, making sure it is fully submerged and deep-fry until it is golden brown and cooked through, about 4 minutes, turning to ensure even browning.
BEER BATTERED FRIED FISH TACOS
Steps:
- For the beer batter: In large bowl add half the beer. Add yeast, then stir to dissolve. With a whisk, slowly add the flour. Add more beer as needed to make a thin batter. Add salt. Place bowl in a warm spot. It will get foamy and rise in volume. Let rest and rise for about 2 hours.
- Remove and discard top skin if one forms. Batter is now ready to use.
- For the black beans: In large pot, add black beans, onion, tomato and water to cover. Bring to a boil, then reduce heat to a simmer.
- Remove tomato from pot. Once cool enough to handle, remove skin and discard. Rough chop tomato and add back to beans.
- Allow beans to simmer until tender, about 2 hours. Remove onion and discard. Season with cumin, coriander and salt to taste. Keep beans hot until ready to serve.
- For the miso aioli: In a food processor add miso pastes, hot sauce, soy sauce, scallions, lime juice and egg. Blend until smooth. With machine running, slowly drizzle oil in until all is incorporated.
- For the charred jalapeno and cucumber salsa: Place jalapeno on a hot grill and cook, turning occasionally, until skin is charred and black. Remove from heat. Set aside until cool enough to handle, then peel and remove seeds. Dice finely.
- Combine jalapeno, cilantro, cucumber and shallots in a bowl. Add vinaigrette, then mix. Taste and add salt or lime juice if needed. Set aside.
- For the tacos: Fill up a fryer or very large pot with rice bran oil and heat to 350 degrees F.
- Warm tortillas over the burners on the stovetop. Set aside.
- Place fish in the flour and toss to coat. Remove excess flour.
- Add floured fish to beer batter using tongs. Remove from batter, allowing excess to drip off.
- Using tongs, carefully place battered fish into hot oil. Wait a couple seconds before releasing fish into oil to prevent it from sinking and sticking to bottom.
- Fry until golden brown and cooked through, 4 to 5 minutes.
- Remove from oil and set on a paper towel-lined plate or tray. Season with salt.
- On warm tortillas, spoon 2 tablespoons hot black beans. Place cooked fish on beans. Place 1 slice avocado on top. Spoon 1 tablespoon aioli on fish and avocado. Add 1 tablespoon salsa.
- Garnish with cilantro leaves and a sprinkle of furikake.
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
DAD'S FISH BATTER
My dad got this recipe from somewhere a long, long time ago in the 20's or 30's and passed it on to Mom and she passed it on to me in the 60's. YOU Just multiply the amounts according to how much fish that you have to fry. I tried to post a photo for the recipes but the '"'powers that be''" will not let it be posted on the recipes. So I will not do any post of photos here, no recognition for it.
Provided by CHEF GRPA
Categories Trout
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Sift dry ingredients.
- Add water and mix well. whisk until you have a smooth batter, if needed add a bit more water but do not make it too thin. (or use some beer if you like too.my up date1968).
- Use to coat fish or chicken filets. (not too thick or thin on the coating).
- Cover the fish completely.
- Deep fry until a nice golden brown.
- SOME TIP's: If you didn't have a deep-fryer to fry the fish in, A shallow fry pan can be use, And add some oil to the pan, and I was all way surprised the batter stayed on the fish. Excellent!
- I did some chicken tenders, then some fresh flounder fillets, then some shrimp. It was all incredible! Next time I will make some hush puppies, and it will be just like eating at the restaurant!
- This really was an excellent batter. I made it up an hour before I used it as I have heard that this makes batter 'stick' better to whatever you're frying. Anyway, it stuck. Light, crisp and not greasy.
- For fun I tried this on onion rings and I took some sweet banana peppers and split them and removed the seeds and battered them and fried to a golden brown, excellent. I think you could batter any thing with this recipe. THANK's DAD !
- NOTE: After reading some of the other reviews, they stated the batter was to running. I added a 1/2 cup of corn meal to the batter, also some garlic & onion powder to taste and/or fish seasoning. I also let the fish sit in the batter for 30 minute This made the batter a bit thicker on the fish and made it stick well. My entire family loved this recipe. I am also expected to make this recipe for my neighbor. She buys the fish I cook it. We now have an awesome batter for our fish. WE all Love IT.
Nutrition Facts : Calories 289.7, Fat 1.8, SaturatedFat 0.3, Cholesterol 99, Sodium 389.3, Carbohydrate 21.6, Fiber 0.7, Sugar 0.1, Protein 43.5
LONG JOHN SILVER'S FISH BATTER
Mom got this recipe from somewhere a long time ago and passed it on to me. Just multiply the amounts according to how much fish that you have to fry.
Provided by Mysterygirl
Categories Grains
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Sift dry ingredients.
- Add water and mix well.
- Use to coat fish or chicken filets.
- Cover the fish completely.
- Deep fry until a nice golden brown.
WISCONSIN BEER BATTERED FRIED FISH
Make and share this Wisconsin Beer Battered Fried Fish recipe from Food.com.
Provided by Rinshinomori
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put flour, seasoning salt, garlic powder and paprika into a large bowl and whisk to combine.
- Add beer and 1/4 cup water and whisk to make a smooth batter.
- Pour the oil into a large heavy pot to a depth of 2" and heat over medium high heat until temperature registers 350 F on a deep fry thermometer.
- Working in batches, dust the fish with cornstarch lightly, dip the fish into the batter, shaking off some of the excess, and fry, turning occasionally, until cooked through and deep golden brown, about 5 minutes. Transfer the fried fish to a rack to drain.
PAN-FRIED CORNMEAL BATTER FISH
Make and share this Pan-Fried Cornmeal Batter Fish recipe from Food.com.
Provided by daisygrl64
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- in 9" pie pan stir together all ingredients except cornmeal, fish and oil.
- on waxed paper place cornmeal, dip fish into batter, then coat both sides of fish with cornmeal.
- in 10" skittle heat oil until hot.
- place 3 or 4 fish fillets in hot oil.
- cook over med heat until golden brown.
- turn and continue cooking until golden brown and fish flakes with a fork.
- repeat with remaining fish, place fried fish on paper towel to drain any excess oil.
- Serve with potatoes or rice.
Nutrition Facts : Calories 642, Fat 32.3, SaturatedFat 5.1, Cholesterol 175.4, Sodium 506.1, Carbohydrate 28.6, Fiber 1.7, Sugar 3.4, Protein 57.2
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.
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