I have been holding on to this recipe for over a year because I thought it looked confusing. Well, I finally gave in. I’ve made battered fish before but I really liked the batter in this recipe. The batter clung tightly to the battered fish.
You can use (fresh thawed or fresh) Cod, Haddock, , Halibut, Pollock, Whiting, Cafish (meaty thick filleted which fish is good) For this recipe I used frozen cod.
1 cup flour seasoned with salt and pepper for coating (the paper towel dried) fish
vegetable oil for deep frying
1 cup all purpose flour
1 1/2 teaspoons baking powder
7 tablespoons milk (believe it or not, I started making the batter and didn’t have milk so I used almond milk)
1/2 tablespoon olive oil
1 tablespoon water
pinch of salt
6 tablespoons of fizzy lager/beer or fizzy water (I used Alexander Keith’s India pale ale purchased in the grocery store)
Calculate roughly 2 medium-sized potatoes per person, cut into finger thickness fries.
Heat the oil (fill to 1/3 deep) in a deep frying pan or deep fryer. When the oil reaches 300F add the fries and fry for 8 minutes. Remove to a double-layer paper towel covered baking pan.
Cut the fish into even sized serving pieces, removing thin ends to be deep fried separately. I used two pieces of cod.
1. Coat the fish with flour and lightly salt and pepper.
2. Mix the flour, baking powder and salt. In a measuring cup add milk, olive oil, and water. Add liquid to dry ingredients and mix (lumpy is fine).
3. When the oil has risen to 350F add the beer/lager or fizzy water to the batter; blend until mixed.
4. Dredge the fish in the batter and add to oil.
5. Fry until golden brown.
6. Remove to a double-layer paper towel covered plate. Lift sides of paper towel to drain the fries onto the paper. Salt as desired.
The original recipe has more extensive instructions if you need more direction.
PS The almond milk didn’t affect the flavour of the batter as far as I could tell. You could also substitute rice milk or evaporated milk.