What is your best batter recipe?

Ddywalgi

Ddywalgi

Well-known member
Hi All,

I have made batter for fish in the past and have tried different things and added a bit of brown ale or stout to the mix. But I was told by the chippie in Scarborough that it is cooking it in Beef Dripping that does it.
Reminds me - I have a friend who is a vegetarian and only ate chips from the chippie - they went ballistic when they found out they had been eating chips cooked in beef dripping .. a cautionary tale for any vegetarians out there.

So who has the best recipe for a really good batter for a bit of cod?

Optimistic I'll catch one this year.
 
Just straight forward cider and plain flour mixed so it it a thick batter. Coat the fish in flour first and then batter. Nice and crispy.
 
Ddywalgi said:
Hi All,

I have made batter for fish in the past and have tried different things and added a bit of brown ale or stout to the mix. But I was told by the chippie in Scarborough that it is cooking it in Beef Dripping that does it.
Reminds me - I have a friend who is a vegetarian and only ate chips from the chippie - they went ballistic when they found out they had been eating chips cooked in beef dripping .. a cautionary tale for any vegetarians out there.

So who has the best recipe for a really good batter for a bit of cod?

Optimistic I'll catch one this year.
Click to expand...

use fizzy water to mix ya batter
 
decided to try make batter for the first time and not a bad result at all i opened a can of larger whilst waiting for the deep fat fryer to heat up i tripped and spilt some in the batter mix and they came out like this
FISHFRY.jpg

:D :D :D
 
Cant beat a good beer batter, my mam tends to use Brown Ale to make it, and it tastes devine. Mind you, any brew will do as longs as you like it and a word of warning...

DONT USE SPIRITS IN YA BATTER!!!:o My uncle found this out the hard way... Nearly blew his kitchen up when he put the fillits into the fryer!!!:D:D
 
<(andy2009)> said:
cant beat a good beer batter, my mam tends to use brown ale to make it, and it tastes devine. Mind you, any brew will do as longs as you like it and a word of warning...

Dont use spirits in ya batter!!!:o my uncle found this out the hard way... Nearly blew his kitchen up when he put the fillits into the fryer!!!:d:d
Click to expand...

:d:d:d:d
 
Thanks All Brilliant,

I agree with Andy 2009 you can't beat a good batter. The number of times I have had a good fillet of fish spoiled in a restaurant or chip shop because of poor batter is too many.

Brilliant photos codseeker - Really appetising fillets, my mouth is watering at the sight of them and strangely I can smell vinegar. Good effort - I hope mine turn out to look half as delicious.

Thanks Fozally - I have never tried cider is it fizzy or scrumpy. A few say fizzy water too and it has to be cold.

Thank you all, We put a fair bit of effort in catching the fish and I can't think of anything better than cooking certain fish in a tasty batter. Thanks for the tips and recipes.
 
Almost a tempura Alan, now ya getting posh
Click to expand...

Thank you Charlton, Cornflour is under-rated.
I use it for gravy and chinese cooking mostly.

I will now try it in Batter.

Not posh - good sense.

A light crispy batter - I can see the logic -

but can I produce the results?
 
batter

batter

half flour half cornflour mix with lager. the lager forms a protective batter and your fish steams inside instead of being greasy. by the way, a few drops of vinigar in your batter mix will give you a soft batter coating instead of a hard crispy one.
 
when i worked in a chippie before it was the goldsheaf light stuff . just add water and u know its the rights consistency when u dip ur finger in it and u can still see the pink of ur nail but the batter does not fall off. however the type of oil differs tho . beef dripping is great but suicidal ...palm oil is great but how many ppl actually bother getting palm oil . best for home is crisp dry but deep fry some sausages in them first this will season and colour the oil so that when u make the fish with flour and water ur fish wont come out pale . cold water a must . using beer/soda/ale gives it the bubbly light texture . some use egg some dont . my marra adds a teaspoon of curry powder to give a subtle hint of seasoning . personally i use asda smart price flour / tap water for my batter coat the fish with flour first then add to batter. buit i do fry some hot sausages before the fish to give the finish a nice gold/ orange ....hope that helps..also if u use old oil the flour coating will prevent ur bater from separating .....flippin starvin now oh yeah ideal temparature for the oil would be approx 150 c . to test is ready sprinkle some batter and if it bubbles quick ur ready if its slow not hot enough. ir ur oil frothes its canny old change it .
 
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