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


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

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 ?

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

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.