I use 50/50 plain and SR flour, beer and soda water. If I want it to be a golden colour I add a few drops of yellow food colouring. Stand for at least an hour before using and it will thicken a bit. It needs to be gloopy rather than runny or thick, dip fish, dimmies, pineapple, bananas, hotdogs (the list is only as long as your imagination) or whatever you wish to deep fry in flour then batter, drop into deep oil and when it rises to the top it is done . Occassionally you may need to turn it over just to finish it off to an all over crispiness. Drain well.
Papou said
04:33 PM Feb 25, 2016
Nomes wrote:
Thanks for that Young Simmo.
Small ice cubes to chill n thcken batter even better :)..
Delta18 said
12:40 PM Apr 19, 2016
Dougwe wrote:
Mmmmm, 25-75 mix sounds interesting. I like vinegar on fish if lemon is not available so will give that a try next time.
Thanks Delta. (I might be a hero to my worriors then)
Did you get to try the fish batter made with Vinegar & Water?
Dougwe said
05:40 PM Apr 20, 2016
Yes I did. I think I might have got heavy handed with the vinegar though as it was very over powering. I waisted my Flat Head Tails, bugga. Never mind I will try again another time. I don't have fish in batter that much as I normally just give a light coat of flour and shallow fry. Batter is better deep fried really.
Worth a try though and will give another try at some stage.
This batter is easy to make and has an added bonus. Unlike a lot of batters, this batter stays on the fish when you cut a small piece.
"VALS"
BEER BATTER
1 Cup Self Raising Flour
1 Cup of Beer
˝ Teaspoon of Salt
˝ to 1 Cup of Water
Mix all ingredients and whisk till smooth.
Leave in fridge for one hour before use
Method
Dust fillets in flour before using the batter
And don't use XXXX Gold, or you'll end up with 1 and 1/2, to 2 cups of water in the mix
Beer Batter has been around forever & is good.
I normally like to drink my beer so my batter is as follows....
Depending on how much fish to coat.....
50 - 50 mix of Plain & Self Raising flour, (I use about 2 tablespoons of each)
25 - 75 mix of white vinegar & water, (for my mix I have a 1/4 glass of vinegar & top the glass with water)
Mix to the consistency you like. Make it a bit runnier than you like cos the hour in the fridge then the flour dip of the fillets will thicken it.
Optional, 1 teaspoon of curry powder, a little flavour boost & adds to the golden colour of the cooked fish.
Enjoy.
Mmmmm, 25-75 mix sounds interesting. I like vinegar on fish if lemon is not available so will give that a try next time.
Thanks Delta. (I might be a hero to my worriors then)
Custard powder added to the batter!
I worked in a drilling camp kitchen once and the Head Chef used to do this.
Here's a link to Gary Mehigan from Masterchef beer batter recipe with custard powder.
The perfect fish and chips
Small ice cubes to chill n thcken batter even better :)..
Did you get to try the fish batter made with Vinegar & Water?
Worth a try though and will give another try at some stage.