From beer batters to tempura batter - find fantastic fish batter recipes for a foolproof fish supper.
From now on you can enjoy this delicious treat without worrying about the high fat content – the secret to golden chips is to coat them with egg white, not fat.
This foolproof beer batter is great for deep frying almost any type of white fish - cod, haddock, pollock and more. You can even use it to fry meaty prawns, or to make spectacular onion rings. Use a light ale or lager for this easy beer batter.
All you need for this fish batter is flour, salt, baking powder, milk and water. The results will be thinly-coated, crispy and delicious pieces of fish!
Tempura adds a nice crispy layer to any small firm fish or to pieces of cod or lemon sole.
Who said fish and chips was bad for health? Here, I make a wholemeal sourdough batter for the fish and deep-fry the fish and unpeeled chips (dug from the garden) in light olive oil. I serve that with mushy peas from soaked and cooked marrowfat peas and tomato ketchup from tomato puree, garlic and herb vinegar and plain yogurt.
This is an exceptional recipe for beer battered fish. You can use cod as stated, but it also is wonderful to use with haddock, pollock, sea bass and orange roughy. The small amount of dill is optional, but really makes for a lovely flavour.
Make your own tempura batter with these 3 simple ingredients. Coat your favourite fish or vegetables and deep-fry into light and crispy finger food.
This delicious fish batter made with Newcastle Brown Ale is perfect for all kinds of fish!
Chunky white fish marinated in lime, ginger and garlic, coated in a spiced gram flour batter then fried until golden. I do like fish, but I wouldn't want it every day. Then again, it is low in fat and it's high in protein - so I've been trying to use it in different ways. And this is one of the best. I don't cook it very often, but every time I do I remember how amazing it is and then I promise I'll make it more in the future. These pakora have to be eaten straight away - the batter is so light and crispy it's a crime to leave them sitting for long. And if you're still not sure about making this one, it's basically an Indian version of chip shop fish. Just a tiiiiiiiiiiiiny bit classier.
Light lime beer battered cod, fried into a crispy delight. Don't worry, you can't taste the lime in the batter, it just makes the fish super light and crisp. Been tried and praised by my whole family. The lime beer means there is no need to saturate the cod in lemon juice after frying, which saves it going soggy. Serve with chips, ketchup, tartar sauce and mushy peas.