Fish batter recipes are by far the best when combined with a lean, textured fish. Varieties including Cat fish, Cod, Flounder, Haddock, and Perch are the most recognizable and the most chosen selection by consumers. Depending on the type of fish you intend to use, there are batter recipes that compliment each fillet and produce a wonderful combination of flavor and texture.
There are many other varieties of fish that go well with battered recipes. Typically, these can found at specialty markets or your local butcher. Species like Black Bass, Buffalo Fish, Drum, Sunfish, Tilefish, and Trout can also compliment a superb fish batter.
Batters are semi liquid mixtures containing flour or cornstarch. The formula forms a protective coating between fat and food and helps give the product color, flavor, and a crisp texture. There are many different variations for each batter to be used:
o Eggs may or may not be used for a pre-coat to flour dredging
o The thicker the batters, the thicker the coating.
o Using liquids such as beer, water, milk, and egg wash may be used
o Leavening products are often used to lighten the coating
-Baking Powder
-Egg Whites
-Carbonated beverages such as seltzer or any other sparkling water
Here are some basic fish batter recipes to get you started:
Beer Batter
2 Large eggs beaten
2 cups beer
10 oz cake flour
2 tsp Baking powder
½ tsp Salt
Extra flour for dredging
Buttermilk Batter
2 Large eggs beaten
2 cups buttermilk
10 oz cake flour
2 tsp Baking powder
½ tsp Salt
Extra flour for dredging
The method for producing these fish batter recipes is as follows:
1) Combine the milk and eggs in a bowl. (Substitute beer for milk if making Beer Batter)
2) Mix the flour, salt, baking powder, and any other additional spices at this time.
3) Add dry ingredients to the liquid mixture. The consistency should be thick and creamy.
4) Wet the fish fillets with water before dredging with a coat of flour.
5) Dip the fish into the batter making sure to get an even coat.
6) Fry in deep fat at 350 degrees.
7) Drain and serve immediately.
The key to deep frying or pan frying is to be sure not to crowd the fish fillets. The closer they are in the pan the more the temperature of the oil will drop. In both frying methods, turn the fish occasionally so that each side browns evenly.
Use a good quality fat that has a high smoking point and fry at 350 to 375 degrees. Foods cooked any lower in the fryer usually causes excess greasiness.
You will know when you have achieved a perfect quality fried fillet when the fish has maintained its juices, it has an attractive golden hue, the surface is crispy and flaky, there is no greasy residue protruding from the fish, and above all there are no off odors permeating from the fish from dirty oil.
The combination of these recipes and the varieties of fish mentioned will produce a meal that everyone in your family will be sure to enjoy.
Wendy Pan is an accomplished niche website developer and author.
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