Here is our thread just for Fish and Seafood Batters. Please feel free to add some of your own.
1 cup Flour 1 x Egg 1 tsp Salt 2 tsp Pepper 1 tbl Sugar 1 tbl Cooking oil 1 x heaping teaspoon Baking powder 1 can Beer Method : Cut fish fillets into 2 inch pieces. Combine all ingredients except beer. Gradually add enough beer, starting with 1/2 cup, to make batter the consistency of pancake batter. Mix until smooth. Dip fish into batter. Fry fish in three or four inches of hot cooking oil for three or four minutes.
1 cup Bisquick 1/3 cup Corn meal 1 tsp Salt 1/4 tsp Pepper 4 x -6 oz of beer 2 lb Of fish fillets Method : Combine dry ingredients and add beer to get a sticky consistency for dipping. Salt fish and dip in batter. Deep fry at 375 degrees until fish is golden brown.
Vegetable oil 1 lb Fish fillets 4 tbl Bisquick 1 x Egg 1/2 tsp Salt 1/2 cup Beer 1 cup Bisquick Method : Heat oil 1-1" in heavy saucepan or deep fat fryer to 350 . Lightly coat fish with 3-4 T. baking mix. Mix 1 cup Bisquick, egg, salt and beer til smooth. Dip fish into batter, letting excess drip into bowl. Fry fish until golden brown, about 2 minutes on each side; drain. Makes 3-4 servings.
3 lb Catfish, "fresh" 1/4 cup Cornmeal 1/4 cup Flour 2 x Eggs beaten 1 x Twelve-pack of beer (your favored brand) 1/4 cup Minced onion 3 cup Vegetable oil Salt to taste Freshly-ground black pepper to taste Method : In a medium mixing bowl blend flour, cornmeal, salt, and pepper together. In a separate medium mixing bowl beat egg well, add one 12 ounce can of beer and minced onions, mix well. Cut the catfish into 2-inch cubes or strips. Heat up the shortening or vegetable oil. Roll the cat into the flour mixture, then dip into the beer-egg mixture, then back into the flour mixture. Place floured and dipped cat into the deep-fry, cook until golden-brown. Since you have 11 more cans of beer left "now" will be a good time to get started on the rest of the 12 pack. Serve up the cat with tarter sauce, catsup, or just like it is. Make sure you add a little tossed green salad, french fries, or some hush puppies for a delicious meal. Comments: Absolutely the best catfish you can eat.
1 x eggs 1 cup beer 1 cup flour, plain 1/10 tsp salt Method : Beat egg in a bowl, add beer and beat until smooth. Add flour and salt and beat until smooth. Allow batter to rest for 30 minutes before using. Lightly flour items before dipping in batter, then submerge in hot oil. Use for deep-fried fish, fruit and vegetables.
4 lrg baking potatoes 2 cup all-purpose flour 1 tbl baking powder 1 tsp kosher salt 1/4 tsp ground red pepper 1 bot dark beer - (12 oz) Vegetable oil as needed 1 1/4 tsp salt divided 3/4 tsp freshly-ground black pepper divided 4 x catfish fillets - (6 oz ea) Malt vinegar as needed Method : Cut potatoes into paper-thin slices. Combine potato and water to cover in a large bowl; set aside. Combine flour and next 3 ingredients. Add beer, whisking until smooth. Cover and chill 1 hour, if desired. Drain potato well. Pour oil to a depth of 1 1/2 inches into a heavy skillet; heat to 375 degrees. Fry potato, in 4 batches, 2 to 3 minutes or until golden. Drain on paper towels; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Keep warm. Sprinkle fish with remaining 1/4 teaspoon each salt and pepper. Dip fish in batter; carefully add to skillet, and fry, 2 fillets at a time, 1 1/2 to 2 minutes on each side or until golden. Serve with chips and malt vinegar. This recipe yields 4 servings.
3/4 cup Flour 2 tbl Corn starch 1/4 tsp Baking soda 1/4 tsp Salt 1/4 tsp Sugar 1/8 tsp Baking powder 3/4 cup Water Method : Mix all ingredients together. Dip fish fillets one at a time and fry . Drain on papper towels
1 1/2 lb flour 4 tsp salt 2 pt buttermilk 2 tsp Tabasco brand Pepper Sauce 2 tsp baking soda as needed Fish pieces - (scallops, shrimp, etc.) Method : Combine flour and salt; toss fish until well coated. Combine buttermilk, Tabasco brand Pepper Sauce and baking soda; dip floured fish and dust again in flour. Heat fat in deep-fat fryer to 350 degrees. Fry fish, 15 minutes for small pieces, 20 minutes for large; drain on paper. This recipe yields 25 servings.
1 cup Ice Water 1/2 tsp Yellow Food Coloring, optional 2 tbl Corn Oil 1 tsp Salt 1 cup Flour 1 tsp Baking Powder Method : Combine water, food coloring, oil and salt. Gradually add flour, stirring rapidly with a whisk. Just before using, stir in baking powder. Dip fish fillets in batter and deep fry. This makes a very thick, crispy batter. The food coloring gives it a golden color.
2 x Eggs 2/3 cup Milk 1 cup Flour, sifted 1 tsp Baking Powder 1/2 tsp Salt 2 tbl Vegetable Oil 2 lb Fish Fillets Method : Beat eggs in small bowl 1 minute. Add milk and beat 1 minute more. Sift flour, baking powder and salt together; add to milk mixture. Add oil and beat until blended. Dip fish into batter; allow to drain slightly. Fry in oil preheated. Drain on paper towels.
24 oz Frozen fish fillets, thawed 2/3 cup Pancake mix 3/4 tsp Salt 1 x Egg, slightly beaten 1 1/2 tsp Vegetable oil 3/4 cup Milk 1 dsh Tabasco sauce 2 tbl Margarine, melted 2 cup Crushed shredded corn cereal Method : Heat oven to 400 F. Combine pancake mix and salt in a bowl. Mix together egg, oil, milk and Tabasco; add to dry ingredients and beat until smooth. Combine margarine and cereal in a flat pan. Dip fillets in the pancake mixture, then roll in cereal mixture. Bake on ungreased cookie sheet for 15 minutes. Turn; bake 10 minutes longer or until crumbs are lightly browned. Makes 6 servings.
110 gm self raising flour 1/2 tsp salt 150 ml water plus 1 Tbsp Method : Just sift the flour and salt in to a mixing bowl, then gradually add the water, whisking continuously until the batter is smooth and free from lumps.
3 lb Fish fillets 2 cup All-purpose flour 3 cup Pancake mix 3 cup Club soda 1 tbl Onion powder 1 tbl Seasoned salt Method : Dip moistened fish pieces evenly but lightly in the flour. Dust off any excess flour and allow pieces to air dry on eaxed paper, about 5 minutes. Whip the pancake mix with the club soda to the consistency of buttermilk- pourable, but not too thin and not too thick. beat in the onion powder and seasoned salt. Dip floured fillets into batter and drop into 425 oil in heavy saucepan using meat thermometer. Brown about 4 minutes per side. Arrange on cookie sheet in 325 oven until all pieces have been fired.
3 lb Fish Fillets (boneless) 1 cup Milk or Water 2 cup All-purpose flour 3 cup Pancake mix 3 cup Club soda 1 tbl Onion powder 1 tbl Seasoned salt 1 tsp Black pepper 1 tsp Garlic powder Dip moistened (milk or water moistened) fish pieces evenly but lightly in the flour. Dust off any excess flour and allow pieces to air dry on waxed paper, about 5 minutes. Whip the pancake mix with the club soda to the consistency of buttermilk-pourable, but not too thin and not too thick. Beat in the onion powder, seasoned salt, black pepper and garlic powder. Dip floured fillets into batter and drop into 425 degree oil in heavy frying pan, using meat thermometer. Brown about 4 minutes per side. Arrange on cooked fish filets on a cookie sheet in a 325 degree oven until all fish pieces have been cooked in oil.
1/2 cup Flour, plain, sifted. 1 cup Water, lukewarm, adding 1/4 cup Water more if necesssary for the correct consistency. 6 tbl Oil, Olive 1 pch Salt 3 x Egg whites, -OR- 4 whites. whipped to soft peaks. At least 2 hours before time, combine in a mixing bowl, the flour, warm water, oil and salt. Mix, and leave to stand for 2 hours or more. Before using, fold in the egg whites. Batter should remain usable for 2-3 hours.
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