Unbelievable Fish Batter (2024)

FAQs

How do you get batter to stick to fish? ›

Dip fish pieces into the flour, turning to coat all sides, and shake off excess flour. The flour will help the batter stick to the fish. Next, dip the fish into the batter, turning to coat all sides.

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

Long John Silvers Fish Batter Copycat Recipe

Make the batter by combining the flour, corn starch, sugar, salt, baking powder, baking soda, onion salt, paprika, and ground black pepper. Stir to combine. Add the club soda to the dry ingredients. Continue to stir as the batter foams.

Dip fish fillets in egg mixture; dip in flour to coat. Heat oil in 12-inch skillet over medium-high heat until hot. Add fish; cook 5 to 7 minutes or until golden brown and fish flakes easily with fork, turning once.

If the heat is insufficient the protein will release large amounts of water which will make the coating come loose from the fish. If the heat is excessive the coating will burn before the fish is cooked. Therefore the pan and the fat should be very hot when you start frying, but you can lower the heat as you proceed.

Use Cornstarch or Rice Flour

Michael says that cornstarch or rice flour in combo with flour will give you the crunchiest batter. Even cake four will cook up crunchier than all-purpose flour because it doesn't have a high gluten level.

Cornstarch in the flour makes the crust crispier.

Cornstarch weakens the all-purpose flour's protein just enough to make the coating tender.

Eggs serve as binder, meaning that they help batter stick to food and coat if for deep frying. They also serve to leaven the batter, which making it more light and crispy. Any substitute for eggs in batter needs to serve both of these functions.

On Wikipedia it says that normally water and flour are used, but in some cases, beer and milk substituted. “UK chippies traditionally use a simple water and flour batter, adding a little sodium bicarbonate (baking soda) and a little vinegar to create lightness, as they create bubbles in the batter.

Batters are made by combining some sort of flour—usually wheat flour, though cornstarch and rice flour are not uncommon—with a liquid and optional leavening or binding ingredients, like eggs and baking powder. They coat foods in a thick, goopy layer.

Why do people soak fish in milk before frying? ›

Apparently, the proteins present in milk can bind to the fatty acids that have been exposed to air and give salmon its fishy odor or taste and mitigate them to be more neutral. (Fishiness is caused by the oxidation of fatty acids.)

Make a well in the center of the dry ingredients and add the eggs and milk. Stir to combine and until no dry bits remain and a smooth batter forms. Prepare the fish by patting it dry with paper towels or a clean dish towel.

I mix three flours for the perfect crispy batter. 1 cup All purpose flour, 1/2 Cup cornflour and 1/4 cup rice flour. This is for about 1 kg of Chicken. For very crisp, crunchy skin, use cornstarch for coating the chicken.

Thoroughly dry the fish with paper towels to stop water from accumulating in the batter and help it adhere properly. Excess moisture can make it soggy and lead to it falling off. The batter can also break off if the oil in your pan isn't hot enough.

If the fish is dropped in the fryer to fast or even just tossed in the fryer the batter will most like disperse or just a little will stick. The secret here is to put in the fish slowly while giving it a little wiggle to get access batter off. This will really give you an amazing coating on the fish!

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.