Ingredients
-
2
-
1 1/4
-
1/2
-
1
-
16
-
1
-
-
-
-
-
-
-
-
-
Directions
Crunchy Batter Fried Fish (No Beer),I had great reviews with my other fish recipe recipe #104409. But I’m always striving to improve. I did some experimenting, and this fish batter is great! Serve it with recipe #104661, fries and coleslaw. Or make it into a fish sandwich with tartar sauce and lettuce on a bun. Either way, it’s delish!,Wow so in love with this recipe!! Turned out just like the fish and chips you would get from a restaurant and super easy too. used Perrier and it worked well. I didn’t add any seasoning but it was just perfect the way it was 🙂 Will make it again for sure yumm!,Bad recipe. Bad taste. Poor technique. Poor accoutrements, just a VERY LOUSY MEAL! DON’T QUIT YOUR DAY JOB!!!!!!!!!!!!!!!!!! WOW this was BAD!!!!!!!????????
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Steps
|
1
Done
|
Mix Together 1 Cup Flour, 1/4 Cup Cornstarch, Baking Powder and Salt in a Bowl. |
|
2
Done
|
Stir in Enough Club Soda to Make a Batter About the Consistency of Thin Pancake Batter. You Don't Want It Too Thick, Just Thick Enough to Nicely Coat a Spoon. |
|
3
Done
|
Season the Batter to Taste If Desired With Seasoning of Your Choice. I Suggest Old Bay, Lemon Pepper Seasoning, or Seasoned Salt. Set Aside. |
|
4
Done
|
in Another Bowl, Mix Together Remaining 1/4 Cup Flour and 1/4 Cup Cornstarch. |
|
5
Done
|
Heat Oil in a Deep Pan to 375f Use a Candy Thermometer If You Need To. Oil in Pan Should Be About 3" to 4" Deep. |
|
6
Done
|
Cut Fish Into Portion Sizes and Remove Any Pin Bones, and Pat Dry. |
|
7
Done
|
Dredge the Fish in the Dry Flour/Cornstarch Mixture. Shake Off Any Excess.this Allows the Batter to Stick to the Fish. |
|
8
Done
|
Dip Dredged Fish Into Batter Allowing Any Excess to Drip Off Before Carefully Adding the Fish to the Hot Oil. |
|
9
Done
|
Cook the Fish One or Two Pieces at a Time Until Golden Brown. |
|
10
Done
|
Drain on Paper Towels or Better Yet, on a Cake Cooling Rack Set Up Over Paper Towels. |
