fish batter recipe

I’m looking for a scratch batter recipe for deep frying fish. Thanks!

You can start here.

http://www.in-depthoutdoors.com/community/forums/topic/fish-fry-whats-your-twist/

Not sure why that link didn’t work.

Search in the members recipes forum.

1/2 of my family is gluten free so we use rice flour or a gluten free mix. 3 cup, 1 1/2 tsp baking powder, salt and pepper, little garlic and onion powder, 1 egg, start adding a beer maybe more till it’s like a thin pancake batter. Shake fillets in a ziplock of seasoned flour then dip into the batter. Only need 1/2 to 1 inch oil in your skillet. I like a thick beer like a stout, there’s gluten free versions of that too. Another angle is to soak fillets in beer for 1/2 to 1 hour then dust with the dry seasoned flour then pan fry.

I like what Chomps is thinking with his batter but I don’t use an egg – the fat in the egg yolk attracts oil into the batter and can leave the finished product greasier than if you omit it.

Rice flour gives you a really light batter, which is nice, but you can use AP flour just the same. Here’s recipe to get you started – because of my kids’ heat preferences, I invert the Old Bay and cayenne amounts and reduce the salt by half. Hope this helps, good luck with what you decide.

http://www.foodnetwork.com/recipes/alton-brown/chips-and-fish-recipe

This is one of the lightest batters I’ve found. Good on just about anything that you fry.

INGREDIENTS

2 eggs separated
2 TBSP vegetable oil
1 TBSP salt
3/4 cup beer, room temp
3/4 cup flour

DIRECTIONS:

Place four in mixing bowl and add egg yolks, salt, oil and beer. Stir batter until thoroughly mixed.

Cover bowl with plastic wrap and allow to rest in fridge for at least 2 hrs or as long as 24-the longer the better, to a point.

Before use, in a separate bowl, beat egg whites until stiff,but not dry. Gently fold egg whites into batter.