I have been trying to make fried fish (with Halibut or Cod mostly),
and want to know what the secret to that perfect fish batter? Please
help. Thanks

"deuce" > wrote in message
...
>I have been trying to make fried fish (with Halibut or Cod mostly),
> and want to know what the secret to that perfect fish batter? Please
> help. Thanks

Beer. Also, be sure the fish is a dry as you can get it. Wet fish will
cause the batter to slide right off. Keep the batter on the thick side.

Paul

In article
>,
deuce > wrote:

> and want to know what the secret to that perfect fish batter?

Good eye-fin coordination and the ability to read the pitcher's moves.
(Sorry, I couldn't help myself. I need sleep.)
-Barb, D&R

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; chicken wings and bread pics posted
2-12-2008
Laissez les bons temps rouler!

On Feb 12, 9:00�pm, deuce > wrote:
> I have been trying to make fried fish (with Halibut or Cod mostly),
> and want to know what the secret to that perfect fish batter? Please
> help. Thanks

For batter fried fish I make a batter with equal amounts of flour and
cornstarch (sometimes more cornstarch), egg, liquid (water, clup soda,
ginger ale, Sprite and any seasonings you like. It should be about the
consisyancy of pancake batter. Dust fish with flour, dip in batter and
deep fry. Another way I do it is to dust in seasoned flour, dip in egg
and water mixture and coat with Panko. That can be either deep fried
or pan fried. Both ways are great for just about anything.

deuce wrote:

> I have been trying to make fried fish (with Halibut or Cod mostly),
> and want to know what the secret to that perfect fish batter? Please
> help. Thanks

Frying batter

Put 2 & 1/8 cups (250 grams) of sifted flour into a bowl, make a well in
the middle and put into it a god pinch of salt, 4 tablespoons of oil or
melted butter and 2 cups of slightly warm beer [Guinness, a good porter
or stout, do not use Budwieser, Miller etc. use a good strongly
flavoured beer].

Mix these ingredients will, without too much stirring if the batter is
to be used at once, if, on the other hand, the batter is made in advance
it can be stirred a lot.

Just before using add 4 egg whites whisked into very stiff froth.

Variations include substituting water for the beer and adding a couple
of tbs. of a good brandy.

Commercial or restaurant frying batters often have sugar or honey added.
--
JL

Melba's Jammin' wrote:
> In article
> >,
> deuce > wrote:
>
>> and want to know what the secret to that perfect fish batter?
>
> Good eye-fin coordination and the ability to read the pitcher's moves.
> (Sorry, I couldn't help myself. I need sleep.)

Best Usenet Post of the Day.

Serene

On Tue, 12 Feb 2008 23:16:09 -0600, Melba's Jammin'
> wrote:

>In article
>,
> deuce > wrote:
>
>> and want to know what the secret to that perfect fish batter?
>
>Good eye-fin coordination and the ability to read the pitcher's moves.
>(Sorry, I couldn't help myself. I need sleep.)
>-Barb, D&R

where's sheryl when you really need her?

your pal,
blake

>>
>
>Beer.

Yep. I just start with about 1 1/2 c flour and add beer until I get
the thickness I want. Comes out flaky and perfect every time.

My secret ingredient in fish batter is a large amount of
lemon extract. Don't ask me why it works better than
fresh lemon juice, somehow it just does.

Steve