Fish Batter By Jeff Recipes

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BATTER-FRIED FISH



Batter-Fried Fish image

Whether I'm fixing cod fillets or my husband's catch of the day, this fish fry batter makes the fish golden and crispy. Club soda gives it a different twist, and the sweet and zippy sauce complements the fish nicely. -Nancy Johnson, Connersville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 14

1/2 pound cod fillet
2 tablespoons all-purpose flour
2 to 3 tablespoons cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/3 cup club soda
Oil for deep-frying
1/4 cup orange marmalade
1 to 2 tablespoons prepared horseradish

Steps:

  • Rinse fillets in cold water; pat dry. In a large shallow dish toss flour and fish, 1 piece at a time. Combine next 9 ingredients. , In a cast-iron or other heavy skillet, heat 1 in. of oil. Dip floured fillets in cornstarch batter; fry over medium heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Combine marmalade and horseradish; serve with fish.

Nutrition Facts : Calories 346 calories, Fat 12g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 420mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 19g protein.

BEER-BATTERED FISH AND CHIPS



Beer-Battered Fish and Chips image

Our take on this classic British pub grub is just right. Rice flour, baking powder and beer in the batter keep the breading light and crisp, and making your own "chips" is definitely worth it. The double-frying method at two different oil temperatures ensures that the potatoes are perfectly golden and never soggy.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

3 large russet potatoes (about 1 1/2 pounds)
Vegetable oil, for deep-frying
1 1/4 cups all-purpose flour
1 cup rice flour
2 teaspoons baking powder
Kosher salt
1/4 teaspoon cayenne pepper
1 12-ounce bottle lager, chilled
1 1/2 pounds skinless Pacific cod fillet (in one piece), cut into 12 pieces
Malt vinegar and lemon wedges, for serving

Steps:

  • Set a colander in a large bowl of ice water. Slice the potatoes lengthwise 1/4 inch thick, then stack the slices and cut into 1/4-inch-thick sticks, adding them to the ice water as you work. Refrigerate 30 minutes or up to 1 hour. Lift the colander out of the ice water, rinse the potatoes well and pat very dry.
  • Preheat the oven to 350 degrees F. Heat 4 inches vegetable oil in a large Dutch oven until a deep-fry thermometer registers 280 degrees F. Add half of the potatoes; fry until tender but still colorless, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the remaining potatoes. Increase the oil temperature to 365 degrees F.
  • Whisk 3/4 cup all-purpose flour, the rice flour, baking powder, 1 teaspoon salt and the cayenne in a large bowl. Whisk in the beer until mostly smooth. Let sit 5 minutes to thicken.
  • Set a wire rack on a rimmed baking sheet. Season the fish with salt. Working in two batches, dredge the fish in the remaining 1/2 cup all-purpose flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, about 4 minutes. Transfer to the rack; sprinkle with salt. Keep warm in the oven.
  • Increase the oil temperature to 380 degrees F. Working in two batches, fry the potatoes again until crisp and golden brown, about 2 minutes. Drain on a paper towel-lined plate and season with salt. Serve the fish and chips with malt vinegar and lemon wedges.

LONG JOHN SILVER'S FISH BATTER



Long John Silver's Fish Batter image

Mom got this recipe from somewhere a long time ago and passed it on to me. Just multiply the amounts according to how much fish that you have to fry.

Provided by Mysterygirl

Categories     Grains

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water

Steps:

  • Sift dry ingredients.
  • Add water and mix well.
  • Use to coat fish or chicken filets.
  • Cover the fish completely.
  • Deep fry until a nice golden brown.

BEER-BATTERED FISH



Beer-Battered Fish image

This crispy beer batter can also be used for chicken tenders, onion rings, and zucchini slices.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 8

8 cups vegetable oil
1 cup all-purpose flour
Coarse salt
1/2 teaspoon baking powder
1 cup pale lager
1 1/2 pounds boneless, skinless cod or other firm white-fleshed fish, cut into 1-by-3-inch pieces
lemon wedges, for serving
Tartar Sauce, for serving

Steps:

  • In a wide 6-quart pot fitted with a deep-fat thermometer, heat oil to 350 degrees over medium-high. Meanwhile, in a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and baking powder. Slowly add beer and whisk batter until smooth. Line a baking sheet with paper towels and place near stove.
  • Pat fish dry with paper towels and season lightly with salt. In two batches, dip fish into batter (gently shaking off excess) and place in oil. Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch (adjust heat as necessary to maintain 350 degrees throughout frying).
  • With a slotted spoon or mesh strainer, transfer fish to prepared sheet to drain. Keep warm while cooking second batch. Serve with lemon wedges and tartar sauce.

Nutrition Facts : Calories 549 g, Fat 38 g, Protein 29 g

FRIED FISH SANDWICH



Fried Fish Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 sandwiches

Number Of Ingredients 23

Vegetable oil, for frying
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon kosher salt
One 12-ounce bottle amber beer, such as Dos Equis
2 teaspoons hot sauce, such as Tabasco
Two 6-ounce tilapia fillets, cut in half
Kosher salt and freshly ground black pepper
Lemon Tarragon Tartar Sauce, recipe follows
4 soft potato rolls, such as Martin's
1 head green leaf lettuce
4 slices American cheese (optional)
Lemon wedges, for serving
1 cup mayonnaise
2 tablespoons minced bread and butter pickles
2 tablespoons minced scallions
1 tablespoon capers, drained and coarsely chopped
1 tablespoon minced fresh tarragon
1 teaspoon stone ground mustard
Zest of 1 lemon
Juice of 1/2 lemon
Kosher salt and freshly ground pepper

Steps:

  • Fill a Dutch oven halfway full with oil and heat to 350 degrees F.
  • Add the cornmeal, flour, baking powder and salt and whisk to combine in a large bowl. Whisk in the beer, being sure to remove any lumps. Stir in the hot sauce.
  • Sprinkle the fillets with salt and pepper. Dip each fillet in the beer batter and add to the fryer, one at a time. Fry until brown and crispy, 3 to 4 minutes, flipping halfway through. Transfer the fillets to a wire rack on a baking sheet and sprinkle with salt and pepper. Repeat with the remaining fillets.
  • Spread the Lemon Tarragon Tartar Sauce on the bottoms and tops of the rolls. Add the fillets and top with some lettuce and the cheese slices, if using. Serve with lemon wedges.
  • Fold together the mayonnaise, pickles, scallions, capers, tarragon, mustard, lemon zest, lemon juice in a bowl and sprinkle with salt and pepper. Adjust the seasoning to taste. Cover the bowl and refrigerate until ready to serve, about 20 minutes.

UNBELIEVABLE FISH BATTER



Unbelievable Fish Batter image

In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.

Provided by MargeBC

Time 10m

Yield 6

Number Of Ingredients 5

1 cup all-purpose flour
½ cup milk
½ cup water
¼ cup baking powder
1 teaspoon salt

Steps:

  • Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.

Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g

CRISPY BEER BATTER FISH RECIPE



Crispy Beer Batter Fish Recipe image

This Crispy Beer Batter Fish Recipe has a light and airy coating with tender and flaky fish on the inside!

Provided by Shawn

Categories     Main Dish

Number Of Ingredients 10

2 lbs. white fish (like cod or tilapia)
1 tsp salt
1/2 tsp black pepper
1 cup all purpose flour
1 tbsp garlic powder
1 tbsp paprika
2 tsp seasoned salt
1 large egg (lightly beaten)
1 1/3 cups beer
Canola oil for frying

Steps:

  • Add oil to a large, heavy bottomed pot or deep fryer till it's about 2 to 3 inches deep. Heat oil to 375 degrees F.
  • Meanwhile, cut fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper.
  • To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and is no longer lumpy.
  • Quickly dip the fish one piece at a time into the batter, then place in the hot oil. Cook for 3 to 4 minutes, or until the fish is a nice golden brown. Drain on a wire rack and enjoy while hot!

Nutrition Facts : Calories 262 kcal, Sugar 1 g, Sodium 1256 mg, Fat 4 g, SaturatedFat 1 g, Carbohydrate 20 g, Fiber 1 g, Protein 34 g, Cholesterol 103 mg, ServingSize 1 serving

3 WAYS TO MAKE FISH BATTER - WIKIHOW



3 Ways to Make Fish Batter - wikiHow image

Dunked in batter, fish fillets make crispy, warm, mouthwatering additions to your meal that'll leave you wanting seconds or even thirds. Making a good fish batter is the key to a successful fish and chips, and this article will teach you...

Provided by wikiHow

Categories     Fish and Seafood

Number Of Ingredients 5

1 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/4 cup baking powder
1 teaspoon salt

Steps:

  • In a medium-sized bowl, whisk the flour, baking powder, and salt until well-combined.
  • Pour in the water and milk. Whisk until the batter is smooth.
  • Use the fish batter. Dip fish fillets into the batter and fry until they're fully cooked.
  • Enjoy!

LONG JOHN SILVER'S FISH BATTER RECIPE (+ SECRET INGREDIENT)



Long John Silver's Fish Batter Recipe (+ Secret Ingredient) image

Provided by insanelygood

Categories     Copycat Recipes

Time 20m

Number Of Ingredients 12

1 pound cod filets
3/4 cup all-purpose flour
2 tablespoon corn starch
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon paprika
3/4 cup club soda (can also use plain water)
Oil for frying

Steps:

  • First, make the batter by combining all of the dry ingredients. Mix together.
  • Add club soda and mix until combined. Batter's done!
  • Pat dry 1 pound of cod fillet with a paper towel. Removing its excess liquid will reduce splatter as you fry it.
  • Place two pieces of cod fillet into the batter. Let them sit for a few minutes so the batter thoroughly coats the fish.
  • While the fillet's are sitting in the batter, fill up a small cast-iron skillet with oil until it is 1/2 to 3/4 inches deep. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit. This will take about 5-10 minutes. Use a deep-frying thermometer so you know when you've hit 350 degrees F.
  • Place two pieces of battered fish into the skillet and fry for 3-4 minutes. Do not over-crowd the skillet as this will lower the oil's temperature.
  • Flip the fish over and fry for another 3-4 minutes or until golden brown.
  • Transfer the fillets into a plate lined with paper towels. This will help get rid of excess oil.
  • Let the oil reach 350 degrees Fahrenheit before adding the next batch of fish. Repeat until you've fried the entire pound of cod fillets.
  • Enjoy!

Nutrition Facts : Calories 463 cal

PANCAKE BATTERED FRIED FISH AND MORE



Pancake Battered Fried Fish and More image

Pancake Battered Fried Fish uses pancake mix to make batter for deep fried whitefish, chicken, crab and shrimp, at home or camping, with or without beer!

Provided by Karin and Ken

Categories     Main Course

Number Of Ingredients 12

white fish
1 cup pancake mix that only requires water
peanut oil for frying - as needed
3/4 cup water or your favorite brand of flat beer, with or without alcohol, no light beer
1 teaspoon salt or seasoned salt
1 teaspoon pepper or cayenne
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon powdered vanilla bean
1 teaspoon cinnamon, ground
1 teaspoon pumpkin pie spice (a blend of cinnamon, cloves, nutmeg, allspice, ginger)

Steps:

  • If using frozen fillets, totally defrost then make sure they are dried with paper towel. defrosted. For fast defrosting, frozen fillets can be soaked in cool tap water.
  • Get out and measure your ingredients, including the peanut oil.
  • In a heavy frying pan, pour enough oil that reaches up to a 1/2 to 3/4 of an inch up the sides of the pan. Turn heat to medium high.
  • Turn your oven to 200 degrees and place a rimmed baking sheet a wire rack on top.
  • Using a thermometer, oil should reach 350 degrees. If you don't own or use one, flick a little water into the oil, and if it sizzles instantly the oil is ready. My husband waits until the oil starts to shimmer and adds a little drop of pancake batter to it.. If it turns black right away, the oil is too hot. If the drop sinks to the bottom and stays there too long, the oil isn't hot enough. You know it's the right temperature when the drop goes to the bottom and quickly floats to the top and starts to sizzle around the edges. Then you're ready to fry your fish fillets or pieces!
  • In a medium sized bowl, make pancake mix according to package directions. Usually, it's 1 cup pancake mix to 3/4 cup water or flat beer. If using beer instead of water, make sure beer is totally flat, with no bubbles at all. Combine and set aside in your fridge or make batter once oil is ready. The longer the baking powder in the pancake mix sits at room temperature, the more ineffective it becomes. I always make my batter right before I need it or refrigerate batter until needed.
  • Dip fillets into pancake batter, shake off the excess and gently lay into the hot oil.
  • Fry until golden brown, between 2-5 minutes, depending on how thick the fillet is.
  • Use a spatula and gently turn the fish over and cook for another 2-5 minutes.
  • Once a beautiful golden brown on both sides, move each piece into the oven while cooking the rest of the fish. Keeping the fish warm in the oven will help keep it crispy until you are ready to eat it.
  • When all cooked, serve at once with fresh lemon and tartar sauce. Enjoy every bite!

FISH BATTER BY JEFF



Fish Batter by Jeff image

Categories     Fish

Number Of Ingredients 10

1 cup All-purpose Flour
1/2 tablespoon Baking Powder
1/2 teaspoon Kosher Salt
1/8 teaspoon Cayenne Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Paprika
1 dash Old Bay Seasoning
1/2 bottle Brown Beer, Cold
3/4 pound Firm-fleshed Whitefish cut into 1-ounce strips
1 tablespoon Cornstarch, for dredging

Steps:

  • 1. In a bowl, whisk together the flour,

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