Best 3 Herb Battered Fish Recipes

Indulge in the crispy delight of our herb-battered fish, a culinary symphony that tantalizes taste buds with its aromatic crust and tender, flaky interior. Prepared with a medley of fresh herbs, this magical batter envelops succulent fish fillets, creating a golden-brown masterpiece. Dive into the vibrant flavors of our zesty lemon-herb sauce, a tangy complement to the crispy fish. Elevate your meal with our creamy tartar sauce, a classic pairing that adds a touch of richness, or explore the bold flavors of our spicy remoulade, a piquant sauce that adds a kick to every bite. Whether you prefer classic flavors or adventurous twists, our herb-battered fish will leave you craving more.

Here are our top 3 tried and tested recipes!

UNBELIEVABLE FISH BATTER

Unbelievable Fish Batter image

In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.

Provided by MargeBC

Time 10m

Yield 6

Number Of Ingredients 5

Ingredients

1 cup all-purpose flour
½ cup milk
½ cup water
¼ cup baking powder
1 teaspoon salt

Steps:

Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.

Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Pan-Roasted Fish Fillets With Herb Butter image

A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.

Provided by Julia Moskin

Categories dinner, lunch, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick
Salt and ground black pepper
3 tablespoons grapeseed or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme, tarragon, chives or another herb
1 tablespoon chopped flat-leaf parsley, optional
Lemon wedges

Steps:

Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram

HERB BATTERED FISH

Herb Battered Fish image

Make and share this Herb Battered Fish recipe from Food.com.

Provided by Lene8655

Categories Australian

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

12 of your favourite fish fillets
1/4 cup plain flour
1 cup self raising flour
1/4 finely chopped fresh herb
375 ml cold beer
1 egg, beaten
3 cups oil, for deep frying

Steps:

Dust fillets with plain flour and set aside.
Combine the self raising flour, herbs, beer and egg.
Mix to a smooth batter.
Dip fish in batter, deep fry in moderately hot oil until crisp and golden, about 6 minutes.
Serve with tartar sauce and chips.
Garnish with lemon wedges and herbs.

Tips:

Select the right fish: Choose a firm-fleshed fish such as cod, haddock, or halibut. These fish will hold up well to the battering process and will cook evenly.
Use fresh herbs: Fresh herbs will give your batter the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
Don't overmix the batter: Overmixing the batter will make it tough. Mix just until the ingredients are combined.
Coat the fish evenly: Make sure to coat the fish evenly with the batter. This will help it cook evenly and prevent it from sticking to the pan.
Cook the fish over medium heat: Cooking the fish over medium heat will help it cook evenly without burning the batter.
Serve the fish immediately: Battered fish is best served immediately after it is cooked. This will ensure that the batter is crispy and the fish is flaky.

Conclusion:

Herb-battered fish is a delicious and easy-to-make dish that is perfect for a weeknight meal. By following these tips, you can make sure that your fish is cooked perfectly and that the batter is crispy and flavorful. Serve with your favorite sides, such as tartar sauce, french fries, or a salad. Enjoy!