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Can anyone help me with a recipe for batter, I've got eggs, flour and milk and have two fillets from a cod I caught this morning, I want to try and batter it for tea tonight.
Jamie Donnelly
08-01-2007, 17:32
one cup of self raising flour and one of water,
thats all, the water makes the batter crisp.
Jamie
Some supermarkets ( and most cash and carry's) sell chip shop batter mix. Make sure that you coat the fish well with flour first or all the batter will come off as soon as it hits the fat.
richierobins
08-01-2007, 17:47
...or you could try Hugh Fearnley–Whittingstall's recipe:-
http://www.rivercottage.net/SeasonalRecipes/Default.aspx?artid=524&cid=138
evertontoffe
08-01-2007, 23:26
saw a recipe on rex hunt that little bloke in the braces,
he used flat beer added to his mix we used stella,
then after the beer is added to the batter add a table spoon of custard
powder yes wierd but true.
then place batter on top of ice in a dish covered over with a tea towel
for an hour or so ontill very cold probly just put in fridge we thought
but we followed it as he said. The batter was stunning dont no what
custard powder did but he was spot on...........
mick and steph
Jamie Donnelly
09-01-2007, 00:10
no no no, dont mess around with batter, to make the perfect batter just use flour and water!!
seriously, its worth it!
Jamie
evertontoffe
09-01-2007, 00:16
jammie give it a try it suprised us, it was really light and tasty
and im not the biggest batter fan prefer bread crumbs,
but this really was great.
Jamie Donnelly
09-01-2007, 09:04
well, i will give it a try then!!! lol
Jamie
Did anyone watch Heston Blumenthal in search of perfection on BBC2 make his "Perfect Fish and Chips".
His main aim was to make the batter as crisp as possible
He discovered that crisp food is crisp because of sound - a big part this is the way crisp food vibrates the jaw which is channeled on to the ear drum.
And to make something crispy you need air or gas in the batter. The more pockets of air the more crisp because of the gap between matter
Matter > Air > Matter > Air > Matter > Air > Matter
= Kkkk Kkkk Kkkk runch
Probably a bit geeky but I found it interesting.
So what you need is to get gas into your batter. Beer will work. If you don't want to use beer you can use soda water. Blumenthal used a bottle of becks but also injected extra carbon dioxide into the batter.
The batter should be cold. I would just use self-raising flour and very cold beer/soda water and some salt and pepper
Paulie
Spot on. Beer batter is light and crispy. Tempura batter is light because it is made with beaten egg whites - same principle, plenty of air (or fizz) in the batter mix.
Alternatively, if you like Indian food, you could try gram flour and make a spicy batter (recipe on www.boat-angling.co.uk under Hints and Tips-Cooking)
archiewil
10-01-2007, 14:03
Spot on. Beer batter is light and crispy. Tempura batter is light because it is made with beaten egg whites - same principle, plenty of air (or fizz) in the batter mix.
the trouble with tempura is you can't make it in advance and its a pain in the @rse, but if you mix 10 parts flour with one part corn flour and whisk in soda water to the correct consistancy you'd never know the difference. you can make it in advance
Can anyone help me with a recipe for batter, I've got eggs, flour and milk and have two fillets from a cod I caught this morning, I want to try and batter it for tea tonight.
don't be so hasty to cook your catch.cod is best when kept in the fridge for 3 or 4 days before cooking.or freeze it first then defrost and cook.yorkshire pudding mix is a good batter for fish.just give it a good whisk with an electric mixer just prior to coating your fillets..deep fry in vegetable oil at 180*C or better still beef dripping.
Kleftiwallah
03-02-2007, 18:03
Invited my 'litle sister' (54), to enjoy a fish supper from whiting her 'big brother' (57) had won from the sea. Read all the batter recipes and chose one. Came out all flabby after just a few minutes in the warm oven while I fried the other fillets. Wish I had read these messages first! Cheers, Tony O-P.:yucky:
Came out all flabby after just a few minutes in the warm oven while I fried the other fillets. Wish I had read these messages first! Cheers, Tony O-P.:yucky:
lol the best laugh i've had in ages :D
wilson17
04-02-2007, 01:33
I tell ye what lads , ime sitting here at half 12 at night and ime drooling for some crunchy cod fillets , ime off for a cheese sarnie LOL:)
the hogster
04-02-2007, 07:46
use plain flour not self raising and yes beer makes top batter
just make sure the beer is ice cold... alternative to beer is ice cold soda water.. makes the batter very light and fluffy
the hogster
04-02-2007, 11:48
yep and also dont make it to thick, after mixing let it stand for a whilst then thin down with water that way it doesnt go all doey on the fish
Kleftiwallah
04-02-2007, 16:40
The hogster may have put his finger on the problem, the batter did seem a bit 'stiff' at the time. Still, there are more whiting in the sea (hopefully). Cheers, Tony O-P.
Forget fancy batter recipes. The best fish and chip restaurants (like the Magpie in Whitby) just use a basic batter mixture but cook it in beef dripping - now there's the secret!
Where would you get beef dripping?
Where would you get beef dripping?
got a market near us with taditional butchers they still sell dripping.
Where would you get beef dripping?
I bought some about 12 years ago from a butcher and used it for frying my sausages and bacon in as a student - very nice! Never looked for it since.
line up for the hart bypass now mate!
plan flour,lager mixed leave in the fridge to rest for 3omins
season fillet and dip in bread crumb, lob in batter, smoking fryer
gently drop fillet in!
good recipe for thos like me that genraly have a half bag of flour, some stale bread and beers in ther cupbourds if nothing else!
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