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Old 04-30-2011, 08:32 PM   #11
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I copied, and will definitely try, too, Kayelle.
Cod, to start. Any other fish you recommend?
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Old 04-30-2011, 08:35 PM   #12
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[QUOTE=spork;995009]I copied, and will definitely try, too, Kayelle.
Cod, to start. Any other fish you recommend?[/QUOTE

Oh I love Cod, Spork!! Doing it with Orange Roughy tonight. Halibut is my all time favorite, but it's pretty spendy.
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Old 05-01-2011, 04:06 AM   #13
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Great batter recipe Kay, in north west yorkshire they traditionally fry fish and chips in beef dripping.I dont like it the Tykes have very strange taste the eat cows udder sarnies.
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Old 05-01-2011, 04:10 AM   #14
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Quote:
Originally Posted by LindaLou View Post
Thanks Kayelle! It sounds great. I also had the same problem with beer batters until I used "Wondra" and very cold, very dry fish. My husband is an Englishman so fish and chips along with Sunday Roast and Yorkshire Pudding are important -- LOL! Gosh, we continue to learn and create.
Show your husband this pic Lou, it was taken in my Mums favorite chippyClick image for larger version

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My "Perfect Fish Batter" I've used dozens of recipes over the years, searching for the "perfect fish batter" for fried fish. The many variations of "beer batter" always fell short for me (kinda strange taste, but then, I don't like beer). Actual Tempura batter just didn't have quite the substance I wanted either, although it was closer to what I wanted. I can't even eat some of the gummy, nasty battered fish I've been served and have made. This is honestly the best fish I've ever eaten, bar none, and that includes everyplace on the Pacific coast I've paid to eat. This is light, puffy, delicate and sticks to the fish. The fish must be very [B]cold[/B] and very [B]dry[/B]. This will batter about 1 1/3 lbs of fish fillets. It's wonderful for shrimp too. My Perfect Fish Batter (IMHO) [SIZE=1]in my humble opinion[/SIZE] [SIZE=2]3/4 cup AP flour 2 Tbs. cornstarch 1/4 tsp. baking soda 1/4 tsp. baking powder 1/2 tsp. salt 1 Tbs. fresh snipped dill (optional) 3/4 cup ICE cold water juice of half of a [B]fresh[/B] juicy lemon (about 3 Tbs) Use a med. bowl, and with a wire whisk, whisk dry ingredients to be sure they are well blended. Have a large skillet ready with and inch of veg. oil nearly smoking hot. Squeeze half a juicy lemon into a measuring cup, and fill to the 3/4 line with ICE cold water. Mix quickly into the dry ingredients, till only small lumps remain. It does not need to be smooth. With tongs, drag each piece of fish through the batter till well coated on each side. Lay the piece in the hot oil, and continue. [B]Do not crowd the pieces. [/B]You can do this in batches, keeping cooked fish on a rack in a warm oven. It will take a very short time, depending on the thickness of the fish. Do not overcook. Serve with lemon slices [/SIZE] 3 stars 1 reviews
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