Fish batter

[Oddley]

jenny as you were so kind in trying my recipes, and giving your opinion. I thought I would try your fish batter recipe first.

jenny_haddow's fish batter

4oz/115g/1cup plain flour
1 tblsp oil,
4 fl oz/20ml/half cup of water
2 egg yolks.
2 egg whites

Sift flour with seasoning into a bowl. whisk in the oil. Beat to a smooth batter. (At this point I sometimes add chopped parsley). Leave to stand for at least 30 minutes. Whisk the egg whites until stiff and fold into the mixture. Flour the fish and dip into the batter, and deep fry until golden brown.

Although the batter was very nice (my wife particularly enjoyed it). It's not what I'm looking for. If you don't mind I'll keep the recipe and use it on the like of butterfly prawns.

[Rik vonTrense]

I have always found that the addition of any egg makes the batter too heavy.

[pokerpete]

I have always found that the addition of any egg makes the batter too heavy.

That's an interesting point Rik although I've never used the things in a batter.
Dropping a coated piece in at 375F would immediately seal it. V. Interesting.

[jenny_haddow]

Please feel free to use the recipe as you wish Oddley, and I'm glad your wife enjoyed it.
The search continues!

Jen

[pawclaws]

My batter is made using imprecise measurements. I just mix plain flour with a pinch of salt, a pinch of sugar, half a teaspoon of sodium bicarb, half a teaspoon of tartaric acid, and sufficient cold water to enable it to be beaten to a single cream consistency. Then I refrigerate it for at least twenty minutes.

Just before use, I mix in about half a teaspoon of malt vinegar.

Gill

This one has the idea! The bicarb and tartaric acid create the lightness one is looking for. Add about a teaspoon of corn starch to this recipe and it will crisp up the texture as well. When preparing first dredge the fish into plain dry flour shaking off the excess then into the batter. Straight to the oil and do not crowd!


Here is one that might be of interest:

Arthur Treacher's Fish Batter


3 Pounds Fish Fillets
2 Cups All-purpose flour
3 Cups Pancake mix
3 Cups Club soda
1 Tablespoon Onion powder
1 Tablespoon Seasoned salt

Dip moistened fish pieces evenly but lightly in the flour.

Dust off any excess flour and allow pieces to air dry on waxed paper,
about 5 minutes. Whip the pancake mix with the club soda to the
consistency of buttermilk- pourable, but not too thin and not too thick.
Beat in the onion powder and seasoned salt.

Dip floured fillets into batter and drop into 425 oil in heavy saucepan
using meat thermometer. Brown about 4 minutes per side.

Arrange on cookie sheet in 325 oven until all pieces have been fried.

[johnfb]

Oddley, did you ever come up with the "Batter" you were looking for?

I was watching a cookery program yesterday (surfing the menu with Ben O'Donoghue) and they added fresh yeast to the liquid (it was beer by the way) and it was left for a few hours in the fridge. It looked very nice when fried up. They added half a tespoon of sugar to thee list too.


Something like this:


ingredients

* 4 good sized portions of cod fillet, skin on
* 1/2 oz fresh yeast
* 300ml beer..whatever you have to hand
* 8oz flour
* 1 tsp salt
* Flour for dusting fish
* Oil for deep-frying
* Homemade Deep fried chips
* Homemade tartare sauce(see recipe)


Directions

1. Dissolve the yeast with a little of the beer
2. Once it has mixed to a paste, slowly add the rest of the beer, stirring continuously. add the sugar.
3. Sieve the flour & salt into a bowl and make a well in the centre
4. Pour in the beer & yeast mix & whisk into a batter
5. Leave covered for about an hour at room temp before using
6. Dust the cod with flour, coat with the beer batter & fry until golden
7. Serve with homemade tartare sauce,