By hollyberry on February 10, 2006
Photo by Scrumptious Funcious
Photo by Scrumptious Funcious
"A classic. Our whole family will eat fish this way! I like to serve it with steak-cut french fries."
Serving Size: 1 (195 g)
Servings Per Recipe: 4
"The batter itself is a bog-standard batter, The original way us peasants in the UK have had our fish and chips for hundreds of years. Adding egg and beer and sparkling water is a jumped up 70's chef idea. This is the best way and the true way to have it. The only change I would suggest is to use ICE cold water. Add ice cubes to the water, get it real cold. Sounds crazy but hot oil and the freezing batter puffs it up even more. Also if you are doing an oriental meal and looking for a great starter. Add a teaspoon of Chinese 5 spice and try it with prawns...mmmm"
"Awesome batter! Amazing that such a simple recipe can work so good! After trying many times to make a batter that stays crispy, and doesn't fall off the fish, I finally found it... Thanks Alot!"
"This is a great recipe for a crispy batter, so good for what seems to be so few ingredients! I did add about a 1/4 cup more water, as it was a little to thick for my preference. I'll definitely be using this recipe again!"
"I've spent weeks off and on looking for a good simple batter without eggs and beer and specialty flour and sparkling water etc. Definitely not one using Bisquick. I like to do everything from scratch. Not a "box" kind of girl. A recipe that truly was crispy and stayed crispy throughout the entire meal. This recipe was so simple I doubted it would work, but low and behold it did. Light, crispy, beautiful golden colour and good flavour. I made it a little too thick but that was my fault. I didn't quite add enough water. Despite my booboo, the batter remained crispy not pudgy or soggy throughout the entire meal and bits of batter were still crispy as we cleaned off the dinner plates for washing . I cooked this at 376 as that is the highest my fryer goes. Also used freshly changed vegetable oil.
Thanks so much. I was getting tired of experimenting with every recipe out there. :O) Should be nice on Onion Rings as well."
"I Battered a fish called Basa tonight with this recipe. I had to enjoy a second piece. Simple, easy, fast and good. Thank you!"
"This was brilliant!!! Really crispy, very, very impressed!!!"
"I would give this 5 stars, but I made a change. I used beer instead of water & a dash cayenne & let batter set covered for about 3 hours. also dipped the fish in wonder flour first. This is the best batter, will never use anything else. Even after setting the fish never got soggy, the taste was so devine, could not stop eating it. Thanks hollyberry for this great base. I'm sure the recipe as is, must be great also."
"This was just what I was looking for. I was having trouble finding a fish batter recipe that was crispy, little did I know the secret was in the amount of baking powder. Thank-you very much."
"Used this to batter tilapia for tacos, it was outstanding. Thanks!"
"Horrible is all I can say. Don't think I did anything wrong. The only difference was that in South Africa we don't get all purpose flour, so I used cake flour. Anyway. The result was a dense batter with no taste and horrible texture. I need to keep looking for a good fish and chips batter."
"I took a chance used this as a batter for oven baked cod - and it came out great.<br/>I enjoyed that this was not a bread crumb or corn meal batter.<br/>Not super crispy like it would be if fried, but still firm and golden.<br/><br/>I added 1/2t garlic powder, 1/2t smoked paprika, and 1/4t chili powder.<br/><br/>I put 1t olive oil on baking parchment (lining a cookie sheet), and spread it around well with a basting brush.<br/>I dipped the cod into the batter quickly, then arranged on the parchment.<br/><br/>Baked in well preheated oven at 425 for 20 minutes (convection oven worked best; non-convection was ok as well).<br/>Once the fish was cooked, I broiled for just a few moments to turn the batter extra golden.<br/><br/>Once we plated the fish, I moved the additional pieces to a cookie rack so the bottoms would not become soggy.<br/><br/>Served with choice of lemon, vinegar, and dill tartar sauce.<br/><br/>Everyone loved it!"
"This was an excellent recipe! I did take the advice of some other reviewers and added powdered onion and garlic with a dash of paprika. I also found that coating the fish helped keep the batter on the fish better. I tried it both ways. ;) My husband RAVED about it. That never happens. Thank you Hollyberry for an excellent recipe."
"An excellent recipe. So simple, yet it made beautiful, delicious, crispy golden batter!"
"Who woudda thunk it ? so simple, so easy, but SOOOO good !"
"I cooked dinner tonight for my wife and I. I loved the batter just by following the recipe. I did Tilapia, battered and deep fried. This is as good as most any restaurant is. I loved it. What a treat to have such good results."
"This is a wonderful batter - when I started frying up the fish, my husband exclaimed, "Looks just like in a restaurant!" Light and crispy - I think next time I'll throw in a few seasonings. Thank you for posting such an easy and good recipe!"
"A very nice batter recipe. Extremely easy and a nice crispness to it. I dusted the fish before I dipped it in the batter and I cooked it for approximately 5 minutes. I also cooked it at 375 because that is what my fryer goes up to.....lol. Well done and much appreciated. Thanks for the posting."
"I let it set out for about an hour before deep frying some lake trout in this, added some seasoned salt and a little garlic powder and it turned out WONDERFUL. thank you. (: *** edit: I made this last night with a little bit of paprika, ground mustard, and again the garlic powder and seasoned salt on some tilapia strips last night and I actually didn't have time to let it sit so I used it right away and it worked perfectly. definately will be doing this everytime."