My «Perfect Fish Batter:Easy Homemade Recipe
I have used dozens of recipes over the years in search of the «perfect fish batter» for fried fish. The many «beer dough» variations were always too short for me (they taste a bit strange, but I don’t like beer). The actual tempura batter didn’t have the substance I wanted either, although it was closer to what I wanted. I can’t even eat any of the gummy smoothie fish that I served and made.
Honestly, this is invariably the best fish I’ve ever eaten and that includes every place on the Pacific coast I’ve paid to eat for. This is light, puffy, tender and sticks to the fish.
Fish must be very cold and very dry to use this «perfect fish batter» recipe well. This will churn about 1 1/3 pound of fish fillets. It is also wonderful for shrimp.
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Fish dough ingredients
- 3/4 cup AP flour
- 2 tbsp. cornstarch
- 1/4 tsp. sodium bicarbonate
- 1/4 tsp. baking powder
- 1/2 tsp. Salt
- 1 tablespoon chopped fresh dill (optional)
- 3/4 cup of
- ICE cold water juice from half a fresh juicy lemon (about 3 tablespoons)
How to prepare the fish dough
In a mixing bowl, whisk together the dry ingredients to make sure they are well mixed. Have a large skillet ready with an inch of vegetables. almost steaming oil.
Squeeze half a juicy lemon into a measuring cup and fill 3/4 of the way with ice water. Mix quickly with the dry ingredients until only small lumps remain.
It doesn’t have to be smooth. Roll each piece of fish through the dough with a piece until well coated on both sides. Put the pieces in the hot oil and continue.
Do not stack parts together. You can do this in batches by letting the fish cook on a rack in a hot oven. Depending on the size of the fish, very little will be needed. do not boil Serve with lemon wedges.
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