Light, Crispy, Comfort Food!
Table of Contents
Fish batter has been around for a very long time. But it can be ever-new, as there are several little tweaks you can make, to give your batter your signature. This particular recipe calls for cold water. Emphasis on the cold. It’s the same concept as when making pie dough. You may even want to add ice, although don’t dump that into the mix! The cold water will keep gluten from forming too quickly. Too much gluten will result in a tough, rather than light and crispy, batter. You also don’t want to over-stir the batter, as that will result in too much gluten forming.
This recipe will result in a light and crispy coating for food. It can also be used for other foods than fish. Try it for frying cheese curds, or vegetables such as zucchini planks, green bean twigs, pickles, or sweet potato fries.
You’re going to love developing your own signature for your fish batter. Some people love it with really no flavor, so they can taste the fish. Others like it with spicy, savory, or even sweet seasonings. This recipe has just a tad of paprika, so you’re not going to have a strong flavor of anything, just a hint of a complement to the food.
And if you’re looking for some dips to try with your fried food, take a look at this Easy Honey Mustard Dipping Sauce, or try some cocktail sauce, catsup, mayo, or mix some mayo with sweet relish – it’s a classic.
Is Fish Batter Healthy?
The health profile of using fish batter will depend on the type of fish you use, or the food you fry. The batter itself is mainly a source of carbohydrates but it also holds the fish together, so you don’t want to skip battering fried fish. You could also substitute all-purpose flour with whole wheat flour for more health benefits, including more protein, fiber, vitamins and minerals. Experiment with ½ cup of all-purpose flour and ½ cup whole grain flour.
This recipe is easily made gluten-free by using your choice of gluten-free flour, such as rice flour. The cornstarch is naturally gluten-free but may be made in a facility that processes other grains. So be sure to check labels if you need the mix to be entirely gluten-free. Check the label on the baking powder as well. Gluten has a way of sneaking into the most unsuspecting ingredients.
What Other Spices Can Be Added?
Think of what goes well with the food being fried. For a delicate white fish, keep the seasonings mild if you want to taste the fish. But you could add seafood seasoning or garlic powder or lemon-pepper. A dash of cayenne pepper or a splash of hot sauce can be a welcome change for a bit of kick. Cumin, oregano, basil, thyme, or dried mustard are options. You could replace a tablespoon or so of the ice water with lemon juice. Some folks use flavored kombucha, such as ginger, in place of the water. Again, just be sure it’s cold. Other folks use beer for the liquid, which now is available in many unique flavors, such as grapefruit, cherry, or lime.
INGREDIENTS
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1 cup cold water
INSTRUCTIONS
Whisk
Combine dry ingredients.
Blend
Add water to create the batter.
Fry
Coat fish and fry until crispy.
Devour!
FAQs & Tips
If you use this batter on fish, it can be kept refrigerated for up to 3 days, then reheated in the air fryer, which will help to crisp it up again. You can also cover it loosely in foil and reheat in a preheated oven, set at 350 degrees Fahrenheit, for 10-15 minutes.
I always wondered why restaurants promote beer batter for their fried foods. It’s because the alcohol in the beer evaporates faster than water, so the food doesn’t need to be fried for quite as long! That’s good for everyone, especially if you’re hungry!
When using an air fryer, it’s best to use an air fryer recipe. Since a very small amount of oil is used in an air fryer, you also want a significantly lower amount of liquid for the batter. Usually, an almost dry or dry coating is used in an air fryer.
Serving Suggestions
This fish batter is going to be useful for many foods, and is customizable for each one. Try it with mild white fish, such as cod, and pair with classic French fries and a green vegetable, such as snow peas. Or try it to coat vegetables such as broccoli.
Classic Fish Batter
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1 cup cold water
Instructions
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In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and paprika.
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Gradually add the cold water to the dry ingredients, whisking until the batter is smooth and free of lumps.
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Dip fish fillets into the batter, ensuring they are fully coated, and fry in preheated oil at 375°F until golden and crispy, about 3-4 minutes per side.
Nutrition
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