Fish batter recipe

I never much liked fish when I was a kid. That’s probably because the only fish I remember eating were the fish sticks and fish cakes we’d be served in school cafeterias on Fridays. But then in England, I learned to love fish, where I first tasted really good fish and chips. Here is a very simple and versatile fish batter recipe (use it for shrimp, scallops, crab, etc. too) that’s perfect for a Friday night fish fry, or anytime. The amount of batter here is for about 4 servings. You could double the amounts for more servings.

Ingredients for fish batter:

¾ cup flour
2 Tbsp cornstarch
½ tsp baking soda
¼ tsp baking powder
½ tsp salt
½ tsp onion powder
¾ cup water or beer
1 ½ lbs firm fish fillets

Method:

1. Sift all of the dry ingredients into a large mixing bowl.
2. Add water and mix well. If the fish batter is too thick and pasty, add a little more water a tablespoon at a time until it’s thick enough to coat the fish but not too thick and sticky.
3. Dip the fish fillets into the batter and carefully lower them into hot oil in a deep-fryer preheated to 375 degrees F. Fry until golden brown, about 4 minutes. Serve immediately.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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