Verified answer

Here are some different types of batter to start with

http://www.fishermansexpress.com/batters.html

Long John Silvers Recipe

http://www.recipezaar.com/42780

BATTER "FRIED" FISH WITH SWEET & SOUR

MEDLEY

SWEET 'N SOUR MEDLEY:

1/2 c. sliced carrots

1/2 c. pineapple chunks (canned in its own juice)

1/4 c. diced red & green bell peppers

2 tsp. each firmly packed brown sugar & teriyaki sauce

1 tsp. each cornstarch & red wine vinegar

1/2 tsp. salt

BATTER AND FISH:

3 tbsp. all-purpose flour

1/4 tsp. double acting baking powder

1/8 tsp. salt

3 tbsp. water

10 oz. scrod fillets, cut into 1" pieces

1 tbsp. + 1 tsp. vegetable oil

To Prepare Medley: In a 1 quart saucepan, cook carrots until tender. Stir in pineapple chunks, red and green peppers and cook until mixture is heated. In small bowl, combine reserved pineapple juice with remaining medley ingredients, stirring to dissolve cornstarch; pour over carrot mixture and cook, stirring constantly until mixture thickens and is thoroughly heated, set aside.

To Prepare Fish: In a small bowl, using fork, combine dry ingredients and add water. Stir until batter is smooth. Add fish pieces to batter until all fish is coated. In non-stick skillet, heat oil over medium high heat and cook fish until golden brown on both sides, 2 to 4 minutes and carefully turn pieces over and cook until brown on other side. Remove fish to a platter and top with warm medley sauce.

Makes 2 servings.

___________________________________

www.msnbc.msn.com

Beer-Battered Fish

"The Summer Shack Cookbook: The Complete Guide to Shore Food" by Jasper White

Serves 4

INGREDIENTS

• About 6 cups peanut, canola, or other vegetable oil for deep-frying

• 1-1/2 pounds (or a little more) skinless fish fillets (large flounder and fluke, haddock, hake cod, Pollock, ocean perch, or tautog), cut into 4 thin (less than 3/4 inch) slices

• About 3 tablespoons Spiced Seafood Salt (page 168), or salt and freshly ground black pepper to taste

• 1-cup all-purpose flour

For the batter

• 1 cup of cornstarch

• One 12-ounce can beer or ale

• 1 large egg

• 1 teaspoon kosher or sea salt

For the tarter sauce

• 3 cups Hellmann's mayonnaise

• Juice of 1/2 large lemon (2 tablespoons)

• 1/2 onion, minced (1/3 cup)

• 1/4 cup minced fresh Italian parsley

• 4 medium dill pickle spears, minced (1/2 cup)

• 2 tablespoons capers, rinsed and chopped

• 2 hard-boiled eggs, finely chopped

• 2 hard-boiled eggs, finely chopped

• 1/2 teaspoon kosher or sea salt

• 1/2 teaspoon freshly ground black pepper

DIRECTIONS

The batter can be made several hours in advance and refrigerated until ready to use.

1. To make the batter: Combine the flour, cornstarch, beer, egg, and salt in a large mixing bowl and whisk well. The batter will be very light-slightly thinner than a regular pancake batter. Cover and refrigerate for at least 20 minutes, or up to 3 hours.

2. Line a baking sheet with paper towels. Heat 3 inches of oil to 375 F in a 4-to-5-quart Dutch oven over medium heat or in a deep fryer.

3. While the oil is heating, dry the fish fillets between several thicknesses of paper towels. Season with the spiced salt (or salt and pepper). Drop the fillets into the batter and toss with tongs to coat evenly.

4. When the oil is hot, lift the fillets one by one from the batter with the tongs, letting excess batter drip back into the bowl, and lower them into the oil, holding each fillet suspended in the oil for a few seconds to set the batter and prevent it from sticking to the bottom of the pot. The temperature of the oil will drop when the fish is added, but you overheated the oil, to 375 F, to compensate for this. Don't let the oil come back over 350 F once it recovers. Fry the fillets until deep golden brown, about 5 minutes. Transfer them to the paper towel-lined baking sheet with tongs. Serve the fish hot with the French Fries, coleslaw, tartar sauce, lemon wedges, and malt vinegar.

For the tarter sauce:

1. Combine the mayonnaise, lemon juice, onion, parsley, pickles, capers, and eggs in a large bowl and whisk well to combine. Transfer to a bowl or another container; cover tightly, and refrigerate until ready to use. Tartar sauce keeps refrigerated for up to one week.

TIPS

Serve with Boardwalk French Fries for a great summer meal.

Here is the recipe from HOME & GARDEN

Anne Willan's Fish and Chips

For the batter:

1 1/4 cups all-purpose flour, sifted

1/2 teaspoon salt

1 egg, separated

1 1/4 cups beer

1 tablespoon vegetable oil

For the fish:

1/2 cup all-purpose flour

12 2-ounce cod fillets, boneless and skinless

Salt, pepper, and malt vinegar to taste

For the batter, in a large bowl, combine the flour and salt. Add the egg yolk and half the beer and stir until smooth. Add the remaining beer and oil and stir until well combined and smooth. Season and set aside for 30 minutes. Beat the egg white to form stiff peaks. Add to the batter and using a rubber spatula fold to incorporate and set aside.For the fish, prepare a deep fryer to 375 degrees. Dust each fillet with flour, patting off any excess. Liberally coat each fillet with batter, place in the fryer, and cook until golden brown, about five minutes. Remove from the oil and transfer the fish to a paper towel-lined sheet pan to drain. Season and serve

www.findarticles.com

I always use 1 egg, some garlic, salt and smoked paprika and some cornstarch. Mix together in a bowl.Add some beer, then let the batter sit for a few minutes. Dry off your fish,dip in batter then deep fry. Good for vegetables too.

BEER BATTER FRIED FISH

1 egg

1 c. warm stale beer

1 1/8 tsp. baking powder

1 c. flour

2 tsp. salt

3/4 tsp. pepper

1 tsp. garlic salt

Fish fillets

Mix all ingredients. Wash and dry fish (pat with towel). Cut fillets to desired size. Heat 2 inches of cooking oil in pan. Dip fish pieces in batter; fry briefly in hot oil turning as necessary. Adjust the batter ingredients as needed so it doesn't get too thick or too thin.

1 c. self-rising flour

4 tbsp. cold water or more, if needed

2 tsp. salt

4 tbsp. salt

2 egg whites and 2 egg yolks

1 or more lbs. filleted fish

Soak fish for 25 minutes in salted water. Whisk 2 egg yolks and stir in flour, cold water, salt and oil. Mix all together. Beat 2 egg whites until stiff, fold into flour mixture. First dip fish into flour, then into batter, then into flour again and into batter again. Fry in oil until golden brown.

a good fish and chip batter is to take about a half can of beer and mx it into flour.

Start with about a cup of flour and add beer to it until you have a good thick battter. It should take about a half can or less.

2 cups all purpose flour, plus more for dusting

Kosher salt and freshly ground black pepper

12 ounces beer, pilsner or ale

1 egg yolk

Vegetable oil, for frying

Sage or basil leaves

1/2 pound medium shrimp, shelled, deveined and butterflied

1/2 pound calamari, cut into rings

1/2 pound fresh white anchovies or sardines, cleaned and filleted

Lemon wedges, for garnish

Put flour into a bowl and season with salt and pepper. Stir in the beer, 1/2 half at a time, whisking to work out any lumps. Add the egg yolk and mix well to combine. The batter should be the consistency of heavy cream.

In a wok or deep fat fryer, heat a couple of inches of oil to 375 degrees F. Rinse and dry all ingredients to be fried. Fry the ingredients in the order listed. Coat ingredients with flour, shaking off the excess. Dip in batter and immediately place into hot oil. Do not overcrowd pan. Cook until golden: the herbs will cook quickly, the seafood will take a bit longer. Skim any loose pieces of batter from the oil. Drain on paper towels. Place on a large platter, season with salt and pepper, and squeeze over some lemon wedges. Serve immediately.

one part white flour

one part corn flour

salt to taste

paprika to taste

mix with water

refrigirate till chill

dipp fish slices or fingers and deep fry in hot oil.

Yes:

You will need flour, cooking oil, and eggs (amount differs from number of fish pieces,) two large bowls, and one x-large skillet.

1. Poor cooking oil into an x-large skillet, fill 1/3 from bottom. Wait for a rolling boil.

2. Poor flour into one of the large bowls, to the half- way mark.

3. Poor beaten eggs into another large bowl about ¼ from bottom.

4. Dip the whole piece of fish into beaten eggs.

5. Dip the egg soaked fish into the flour.

6. Gently lay the piece of fish into the boiling oil and fry until golden brown.

7. Seasonings are you choice (Cajun, pepper, salt, etc.)

I really hope you use this recipe. I’m a freshman and I’m going to become a chef when I’m older. I used this recipe on my family 3 times and they loved it, and trust me- we are picky eaters. Anyway, there are so many other answers to choose from and mine is probably least likely to be chosen as best because I actually made the recipe myself, but anyway- enjoy your fried fish!

DEEP FRIED FISH BATTER

1 egg

1 c. pancake mix

8 oz. 7-Up (approximately)

Additional pancake mix

Mix egg, pancake mix and 7-Up together well. Dip thin fish fillets, which have been coated with pancake batter (shake both in plastic bag) and chilled about 20 minutes in mixture. Remove 1 at a time and deep fry for 4 to 6 minutes at about 400 degrees. Remove onto paper towels to drain.

CRUNCHY FRIED FISH

2 lb. fish fillets

Lemon pepper seasoning

1 1/2 c. biscuit or pancake mix

1 egg

1 tsp. salt

1 1/2 c. dark beer

Dry fillets and sprinkle with lemon pepper seasoning; set aside. Mix biscuit (or pancake mix), egg, salt and beer. Dip fish in batter and let excess drip off. Lower 1 fillet at a time into cooking oil preheated to about 375 degrees. Fry approximately 2 1/2 minutes or until golden brown. Drain and serve. This batter works well with shrimp, scallops and oysters. Of course all of the alcohol in the beer evaporates in the cooking.

ARCHER TEREACCHER FISH & CHIPS

3 c. boxed pancake mix

3 - 4 c. club soda

.4 oz. env. ranch flavor dressing mix powder

2 - 3 fish fillets

With wire whisk combine the pancake mix and enough of the club soda that the batter is the consistency of buttermilk - pourable. Whisk in the ranch dressing mix. Dip the fillets into just enough plain all- purpose flour that you can coat them lightly but evenly. Let dry a few minutes on waxed paper. Dip into wet batter to coat lightly but evenly, letting excess batter drip back into bowl. Fry a few pieces at a time in 385 degrees oil, at least 3 inches deep in heavy sauce pan or electric fryer. Take out when golden brown.