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Crispy fish batter



1 jar(s)

Crispy fish batter

  • 300 g plain flour
  • 30 g cornflour
  • 2 tsp sugar
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp dried onion flakes, optional
  • 1/2 tsp paprika
  • 1/4 tsp ground black pepper
  • soda water or iced water

Recipe's preparation

    How to:
  1. Combine all in the bowl (except the liquid), 20secs/sp5.

    Tip the required amount (this is enough to coat around 500g of fish fillets, so you may not need it all) into a dish and using a fork, add enough soda/water to make a consisitency of thickened cream (before whipping).

    Coat meat lightly in plain flour before coating with the batter.
    Shake off any excess.

    Cook as per your recipe.
    I fry my fish in a deep fryer and serve with lemon and coleslaw.

    Store any left over (dry) batter in a zip lock bag/jar for use later on.

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This makes the crunchiest batter I have ever made. Not too thick, just the right amount.

Use it to coat meat, make potato scallops/cakes, seafood.

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