forum: Food & Drink

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#1 Fri 20 Apr 07 7:49pm

grandpaleon

Member
Member since Fri 20 Apr 07

fish batter

hello jamie, great to be on your forum i was just wondering if you had any good recipes for fish batter for fish and chips. i used to know one where they use beer in the batter but  i lost the recipe it was a cool batter do you have any like that. and what is the best fish to use in fish and chips smile

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#2 Fri 20 Apr 07 7:50pm

grandpaleon

Member
Member since Fri 20 Apr 07

Re: fish batter

enjoy all of your shows jamie gave me some really good ideas seen you have a new one of food network working with kids. lookin forward to seing int sad

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#3 Fri 20 Apr 07 11:49pm

Tanya

Forum champ
From Scotland
Member since Thu 15 Jul 04

Re: fish batter

Jamie's fish batter recipe, which uses beer, is on this link.


http://www.foodnetwork.com/food/recipes … src=search

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#4 Sat 26 May 07 3:21pm

bentpenny

Member
From CANADA
Member since Wed 09 May 07

Re: fish batter

Hey,
Thanks for the recipe, i'm going to try it this week-end on our weekly fish fry.  do you think i could try this batter with out the skin on the fish

thanks, bent penny

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#5 Sat 26 May 07 10:43pm

bacalau

Member
Occupation Fish & Chip Shop Operator
From Midlands
Member since Sat 26 May 07

Re: fish batter

bentpenny wrote:

Hey,
Thanks for the recipe, i'm going to try it this week-end on our weekly fish fry.  do you think i could try this batter with out the skin on the fish

thanks, bent penny

Hi Penny,

I have been frying F&C now since i was 14, you dont really need beer to be honest.

If you use, 2 simple ingredients your batter will be amazing.

i might be too late but just post in forum if your still interested.

skin on the fish is a preference , what specie are you using and are you deep frying ?

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#6 Sat 26 May 07 11:02pm

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: fish batter

The best fish - IMNSHO - is skinless haddock fillets.

The best batter is 1/2 cup water, 1/2 cup malt vinegar, 1 cup plain flour, a little salt & white pepper.

Batter should just ciat tge back of a spoon - not too thick,not too thin, and NO egg!

You an use beer instead of water/vinegar.

Dip fish in flour before coating in batter.

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#7 Sat 26 May 07 11:25pm

bacalau

Member
Occupation Fish & Chip Shop Operator
From Midlands
Member since Sat 26 May 07

Re: fish batter

Hi All,,

Geoff this is good for home cooking, however if you want to replicate the recipe that is not the way to go about it..

your right no egg as it will go cakey... i dont understand why people add vinegar as it is not needed

stelios

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#8 Mon 29 Sep 08 3:21pm

fshakoor

Member
Member since Mon 29 Sep 08

Re: fish batter

OK Bacalau - so how do you make it then?

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#9 Mon 29 Sep 08 3:38pm

Murkar

Member
Occupation Hermit
From Newcastle, Ontario (Canada)
Member since Thu 22 May 08

Re: fish batter

Jamie's recipe for crispy fish batter from Jamie's Italy:

Sea Salt
Zest and Juice of 1 lemon
2 egg yolks
1 cup of flour + extra for dusting
Olive Oil
1 small bottle (250ml) of Ice cold fizzy mineral water
3/12 pints sunflower or vegetable oil

Seson the fish with salt and pepper generously and marinade it in the lemon juice for at least half an hour. Pour out the lemon juice and pat the fillets dry. Heat your oil in a pan. While this heats make your batter by mixing the egg yolks, flour, lemon zest and some olive oil in a bowl and stirring in the the bubbly water.

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#10 Mon 29 Sep 08 4:02pm

MsPablo

Forum super champ
Occupation Just being me
Member since Fri 28 Mar 08

Re: fish batter

Please, everyone, give specifics, this is a favorite dish, but I haven't dared make it myself!  I love both haddock and cod  fried in batter, lovely!  I like crispy tempura, I believe it was Heston Blumenthal who used some tempura techniques to get a really big, crispy batter, some beer, also after putting the fish in the oil, he added a little more batter on top as it cooked.  Remember, some of us are novices in the fish and chips arena, so if you will, please give cooking techniques, oil temperature, what tools you prefer.

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