Best 5 Batter Fried Fish Recipes

BATTER-FRIED FISH

Steps:

• Rinse fillets in cold water; pat dry. In a large shallow dish toss flour and fish, 1 piece at a time. Combine next 9 ingredients. , In a cast-iron or other heavy skillet, heat 1 in. of oil. Dip floured fillets in cornstarch batter; fry over medium heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Combine marmalade and horseradish; serve with fish.

CRUNCHY BATTER FRIED FISH (NO BEER)

Steps:

• Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
• 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.
• Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
• In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
• Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
• Cut fish into portion sizes and remove any pin bones, and pat dry.
• Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
• Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
• Cook the fish one or two pieces at a time until golden brown.
• Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
• Serve while hot.

LIGHT BATTER (FOR FRIED FISH, ONION RINGS OR VEGGIES)

Steps:

• Mix baking soda, salt, pepper and flour.
• Add melted butter.
• Add egg and lemon juice.
• Add soda. (add more if batter seems too thick.) Batter will be lumpy, but lumps will cook out, so don't over mix.
• Dip fish or vegetables into dry flour first before dipping into batter. This will help batter stick.
• Fry veggies first in hot oil (350 degrees), then fish.
• Drain on paper towels and keep in warm oven while frying.
• Serve with tartar sauce.

DEEP-FRIED FISH IN BATTER (ICELAND)

Steps:

• Pat fish fillets dry w/paper towels, cut into pieces & set aside.
• Mix the next 6 ingredients (flour through pepper) in a large bowl. Add beer + egg & mix till smooth & lump-free. Allow batter to rest for 30 minutes.
• Heat oil to approx 180°C (350°F). Dip fish pieces in the batter & deep-fry them (a few at a time) for 5-6 minutes or till golden brown.
• Remove from the oil using a slotted spoon, drain on kitchen paper & keep warm till all the fish has been cooked.

BATTER FRIED HADDOCK FISH TACOS

Steps:

• 1. CITRUS VINAIGRETTE: Combine all ingredients in a blender and blend for approximately 1 minute. Set aside.
• 2. CABBAGE SLAW: Combine all ingredients in a bowl. Season with salt and pepper to taste. Set aside.
• 3. AVOCADO-MANGO SALSA: Gently combine all ingredients in a bowl. Season with salt and pepper to taste. Set aside.
• 4. BATTER FRIED HADDOCK AND TORTILLAS: Preheat the oven to 350 degrees F.
• 5. Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes. Remove and keep wrapped until ready to use.
• 6. In a large pot or deep fryer, heat the oil to 350 degrees F over high heat.
• 7. In a large bowl, beat the egg with the milk and water. Add the flour, and baking powder, and whisk to make a thin batter. Dip the fish in the batter, turning to coat, and shake to remove any excess. Fry in batches in the oil until golden and crisp, about 1 1/2 to 2 minutes. Remove, drain on paper towels.
• 8. To serve, place 1 or 2 pieces of the fish inside each tortilla and top with some of the shredded cabbage, avocado-mango salsa and drizzle citrus vinaigrette. Squeeze with lime juice, and top with salsa to taste. Garnish with cilantro and serve immediately. Yield: serves 8 NOTE: I used blue and yellow corn tortillas for this recipe and made it colorful and I was in a mood. But you can make it your own using whatever you like! Be creative!