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This fish batter recipe uses flour, baking powder, salt, milk, and water to create an incredibly light and crispy batter on your favorite white fish.
I made this batter for fish, turned out really good, nice and crunchy. I did not deep fry the fish, I shallow fried and was surprised the batter stayed on the fish. Excellent!!
With our easy and delicious fish batter recipe, you can create crispy and flavorful fried fish right in the comfort of your own kitchen. The combination of flour, milk, water, baking powder, and salt results in a light and crispy batter that perfectly coats your fish fillets.
Basic fish batter contains only four simple ingredients but produces the crispiest battered fish that you can imagine. Unlike many fish batter recipes, this basic fish batter contains no beer. Also, it doesn’t contain spices that will mask the delicate taste of the fish.
This is a copycat recipe of Long John Silver’s restaurant chain’s crispy fish batter. It has a remarkably crunchy crust, and the fish stays perfectly tender and juicy. The best fish and chips can be made at home!
Article Summary. Co-authored by Chef Jeff Woodward and Hunter Rising. Last Updated: February 14, 2024 Approved. Dunked in batter, fish fillets make crispy, warm, mouthwatering additions to your meal that'll leave you wanting seconds or even thirds.
But just because Long John Silver’s serves arguably the best battered fish does not mean you can’t make a great-tasting one at home. Check out this copycat recipe and be amazed at how similar it tastes like the original!
Fry up crispy, flaky beer battered fish in just 20 minutes. This cod recipe get its light coating from cornstarch and bubbly lager. Serve it with tartar sauce!
1 egg, beaten; Instructions: 1. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, and paprika. 2. In a separate bowl, whisk together the cold beer (or club soda) and the egg. 3. Gradually add the wet ingredients to the dry ingredients, whisking gently until just combined.Don’t overmix! 4. Let the batter rest for 10-15 minutes in the refrigerator.
This makes a light, crispy fish batter like you've never had before! Stays crispy for a good 15 – 20 min, though my fish disappears long before that. The yeast and carbonation in beer makes the batter puffy just like you get at good fish 'n chip shops.