Prep 5 mins
Cook 15 mins
A friend of mine gave me this recipe. Not sure exactly where it came from. I guess it originated from someone's "nan". Anyway, it is the best batter I have ever used. It is a lot like the take-out batter used here in Newfoundland for fish. Very tasty with the perfect amount of each ingredient without it being too oily or salty. I just fried this in a pan with some oil. I guess you can deep fry them also. This made enough to coat about 1 1/2 -2 lbs of cod.
- Combine all dry ingredients.
- Mix water and oil together.
- Add water and oil mixture to dry ingredients.
- Coat fish with batter.
I made this for my Husband, as the meat eater of the family :) He specifically wanted me to thank you so much and mention that "It fried up so crispy and light textured, but substantial and completely stuck to the chicken cutlets we used, made a beautiful breading!" This is truly a keeper for us, thanks for posting! Enjoy the pics, you've earned them <3
In Place of water, use 1 cup of 7-up and it gives the exact texture of LJS.
Very tasty. We made mahi mahi and it was just wonderful. Nice and crispy. I did add a little Chef P spice for fish. Will make again!