Greatest Fish Fry Batter/Technique

[212hjet]

Help me out here.....I've never been able to make (and apply correctly) a great fluffy batter... beer or otherwise, thick or thin. Please share your best along with how to apply and deep fry it. I need it for white meated fish like halibut & crappie. I know there are some GREAT ones out there. Thanks, Rich

[FEAR NO FISH!]

Take it from a fat bast###, the secret is soaking your crappie in milk. Then dip into a half and half mixture of cajun coating and regular fish mix. Deep fry in peanut oil. Not too spicy, not too mild, just right!!! [img]images/icons/grin.gif[/img]

[Pilar]

There are 2 tricks to know.

1) Hot P-nut oil, 350 is just right. Use a candy thermometer. When the fish goes in turn the burner up all the way so the temperature does not drop off. When it climbs above 350 turn it back down. Cook for 3 minutes or until it goes golden brown and floats.

2) Tempura mix and a dusting of Panko bread crumbs. Use icewater to make the tempura and it will puff up when you cook it. Dip the chunks of fish in lumpy tempura, roll it in panko bread crumbs and put it in the oil. Not more than a few chunks at a time or the oil will cool off too much.


Drain on paper towels, serve immediately and get out of the way. Guaranteed no leftovers. I can't even count how many 'I won't eat fish' have become 'When are you fishing again, John?'

Good luck and when is the fry?

[ 09-10-2001: Message edited by: Pilar ]

[SHLEPROCK]

The batter mix I use is Peppys it is a blend of wheat and rice flours. the rice flour gives it the fluffy crisp texture.For the flavor I add shake and bake for fish. Another way is to make a blend of peppys and some corn bread mix.

[hoochie]

I gotta second Pilar's tempura method.

Niki started doing it that way and we had some awesome fish-frys at Curlew Lake with bass fillets then some walleye at O'Sullivan.

Works just as well with chicken strips, Halibut fillets/cheeks, lings, crappie, even salmon. Yes, I said salmon, try it!!!

[FM2]

A very easy beer batter is to use bisquick and season with salt and pepper. Just add beer as the liquid unitl the batter is smooth but not runny. Dip your fish in milk first, then into the batter then into your fryer. Be sure to have enough oil in your pan and as Pilar says, use peanunt oil if you can.

Makes a fluffy batter !!

Good Cooking !! [img]images/icons/grin.gif[/img] [img]images/icons/grin.gif[/img] [img]images/icons/grin.gif[/img]

[Roeboat]

Awesome beer batter
MIX
1 1/3 cup flour
1 tbsp oil
2 beaten egg yolks(save the whites)
3/4 cup beer
1 tbsp johnnys seasoned salt
let stand 3 or more hours
Whip the egg whites and stir in

Fry as mentioned above for the classic old style beer batter fish. In a word awesome.

Dipping sauce
1/4 cup catsup
worcestshire sauce
lemon juice
tobasco

notice: amounts are not critical..season to taste if you like it hot add more tobasco, etc.

[will_e_fish]

I don't know of a better recipe than the tempura and panko. Have used different oils like olive and canola but peanut oil I think has better flavor. I beleive this is what good chefs at better restaurants do.

will_e_fish

[212hjet]

Thank you to all my western ifish friends....I'm on my way to trying some of these on our halibut from SE Alaska this summer. Any other recipes or techniques would be helpful. Do you all fry in a deep fryer or a frying pan....what temp is the most common.

[wetaline]

Made up some Salmon Fish/chips last night using one of the recipe's floating around this site.... and it was awsome.... Other than burning the crap out of my hand w/ hot oil!!!!

Beer Batter
· 1 Cup all purpose Flour
· 1 Tsp Baking Powder
· 1 Tsp Salt
· 1 Tsp Old Bay Seafood Seasoning
· 3/4- 1 Cup of your favorite Beer
· 2 Eggs, separated

In a separate bowl, beat egg whites till they form stiff peaks.
Stir flour, baking powder and salt together. Mix in beer and egg yolks.
Fold in egg whites gently. Dust ¾ inch cuts of fish with flour.
Dip into batter and fry in hot oil until golden. Serve with lemon wedges and tartar sauce.

dipped fish in milk before putting in the batter.