battered fish

Cooking cod, hake or haddock in a super-crispy batter made from sparkling water steams the fish so it's really moist

Golden beer-battered fish with chips

plain flour

cornflour

tsp baking powder

turmeric

milliliters lager beer

water

litre sunflower oil,for frying

fillet sustainable cod, hake

potatoes,Maris Piper

tbsp plain flour

sunflower oil

Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.

Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.

To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').

There's no need to resort to shop-bought when making your own is so easy – use sustainable pollock and add mint and lemon to your peas

Fish fingers & mushy peas

sustainable firm, skinless white fish,

plain flour, seasoned

egg,

fine fresh breadcrumb

vegetable oil

frozen peas

butter

lemon, then

mint,

new potatoes, to serve (optional)

Slice the fish into 12 fingers, each about 3cm thick. Put the seasoned flour, egg and breadcrumbs into 3 separate shallow bowls. Dust the fish pieces first in the flour, then coat well in the egg, and cover completely in the breadcrumbs. Put on a plate and chill for 15 mins.

Heat the oil in a large frying pan. Add the fish fingers and fry for 8 mins, turning occasionally, until golden and cooked through. Meanwhile, add the peas to a small pan of boiling water. Cook for 4 mins until really tender. Drain, tip into a bowl with the butter, zest and mint, and roughly mash with a potato masher. Season to taste and keep warm.

Serve the golden fish fingers with a generous spoonful of mushy peas, lemon wedges and new potatoes, if you like.

Channel the quintessential sea-side British dinner with fish and chips with a side of sweet and tender mushy peas.

Jamie Oliver's fish and cheat's chips with tarragon mushy peas

(50 grams) plain flour

eggs, lightly beaten

breadcrumbs

tsp dried chilli flakes

flounder (order

Sunflower oil, to shallow-fry Cress

1kg sebago potatoes, scrubbed (unpeeled), cut into 1cm-thick chips

rosemary sprigs, leaves picked

olive oil

garlic cloves, thinly sliced

unsalted butter

fresh peas (or frozen, thawed)

tarragon, leaves

lemon

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981829961001&=domain=del

5348771529001-5981829961001

Skip the takeaway, and spend a little effort perfecting fish & chips at home – you'll be rewarded with crisp, deeply golden fish and moreish chips

Classic fish & chips

litre sunflower oil,

Maris Piper potatoes

tsp malt vinegar, plus extra to serve

self-raising flour,

cold lager or fizzy water

cornichons

capers

shallot

parsley leaves, chopped

mayonnaise

Cut the potatoes into chips and soak in cold water for 5 mins, then wash until the water runs clear. Tip into a pan of cold water with a pinch of salt and 1 tsp vinegar. Bring to a simmer, then turn down the heat and simmer gently for 10-12 mins until cooked through but not falling apart. Drain gently, then place on a tray in a single layer and chill until needed. Can be prepared a day ahead.

To make the tartare sauce, chop the cornichons, capers and shallot (finely chop if you prefer a smooth sauce), then combine with the parsley, mayo and a pinch of salt. Will keep chilled for up to 24 hours.

When you’re ready to fry, prepare the batter. Tip the flours and turmeric into a bowl with a pinch of salt, pour over the beer or fizzy water, and mix quickly until everything just comes together to the consistency of double cream – do not over-beat, a few lumps are fine. Keep chilled.

Pour the oil into a deep, wide pan like a wok, or heat a deep-fat fryer to 180C. If using a pan or wok, ensure that it is no more than two-thirds full with oil. Heat the oil until it is shimmering and carefully lower in the chips using a slotted spoon. Fry for 8-10 mins, gently stirring occasionally until golden and crisp. Transfer to kitchen paper to drain.

Put a little flour in a dish, then bring the oil you used to cook the chips up to 185C, if you have a thermometer, or until a drizzle of batter sizzles and crisps in less than a minute. Working quickly, dust the fish in flour, then dredge through the batter. Hold the fillet above the batter to let the excess drip back into the bowl, then carefully lower into the oil. Fry the fillets for a minute until the batter is just starting to set, then take a spoon and drizzle the fillets with extra batter to create an even crunchier, wispy coating. Fry the fish for about 4 mins, turning once, until deep golden and crisp. Lift onto some kitchen paper to drain for a minute, then serve with the chips, tartare sauce, and plenty of salt and vinegar.

Easy air fryer fried fish is one of the best ways to eat fish! Make crispy and delicious fried fish in air fryer under 20 minutes that&#x27;s perfect for snacks, appetizers and main dish!

Air Fryer Fried Fish

(285 grams) Basa fillets

All-Purpose Flour

Mayonnaise

tbsp Black Pepper

Salt

Paprika

Pat fish dry and cut into 8 strips

Mix flour, black pepper, garlic salt and paprika

Coat fish with mayonnaise

Coat fish with flour mix

Place battered fish on air fryer basket without...

Place battered fish on air fryer basket without overlapping and overcrowding

Cook battered fish in air fryer for 12...

Cook battered fish in air fryer for 12 minutes at 400F (205C)

Homemade beer battered fish nuggets are now a staple in our house. They are so easy, and so delicious! Make them with any firm whitefish.

Beer Battered Fish Bites

fish filets

all-purpose flour

salt

paprika

Amber beer (like Fat Tire, or Alaskan Amber)

white pepper

cayenne pepper

black pepper

baking powder

Cut fish into 1/2”-3/4” cubes and set aside.

Pour the oil into a medium-sized saucepan and...

Pour the oil into a medium-sized saucepan and put it on the stove on medium-high.

While the oil is heating, mix together the...

While the oil is heating, mix together the dusting ingredients in a separate bowl.

Mix all dry ingredients thoroughly and then add...

Mix all dry ingredients thoroughly and then add the beer.

Mix until there are no lumps and the...

Mix until there are no lumps and the batter is the consistency of pancake batter.

Check the temperature of your oil with a...

Check the temperature of your oil with a thermometer. When it is 350°, you are ready to fry.

Take about a third of your fish and...

Take about a third of your fish and dredge it into the dusting flour. Shake off the excess flour.

Next, put the fish chunks into the beer...

Next, put the fish chunks into the beer batter, lift out letting excess drip off, and then lower into the oil.

Let the fish fry for two to three...

Let the fish fry for two to three minutes and remove it from the oil when it is golden brown.

Place the fish on a plate or bowl...

Place the fish on a plate or bowl that is lined with paper towels in order to catch any excess oil.

Repeat the dredging and frying process for the...

Repeat the dredging and frying process for the rest of your fish and then you are ready to eat.

Serve with lemon and tartar sauce!

Battered fried fish made with a simple flour batter and deep fried to perfection is one of our favorite fish recipes and it&#039;s easy too!

Battered Fried Fish

white fish

all purpose flour

sugar

smoked paprika

onion powder

garlic powder

eggs

milk

Lemon wedges and tartar sauce

In a large Dutch oven, cast iron fryer, or heavy bottom pan add the oil and start preheating it over medium to medium high heat.

In a medium mixing bowl add the flour, sugar, baking powder, smoked paprika, onion powder, garlic powder, and salt.

Stir with a wooden spoon to combine.

Make a well in the center of the dry ingredients and add the eggs and milk.

Stir to combine and until no dry bits remain and a smooth batter forms.

Prepare the fish by patting it dry with paper towels or a clean dish towel.

When the oil reaches 375 degrees F. (I like to use a paddle thermometer to monitor my oil temperatures when frying) dip a piece of fish in the batter and place the battered fish in the hot oil. Repeat with a few more pieces, taking care to not crowd the pan. 

Allow the fish to cook until deep golden brown, about 3-4 minutes before flipping and then allow to cook on that side for an additional 3-4 minutes.

Remove with a slotted spoon or a spider strainer and place the cooked battered fish on a plate or rimmed baking sheet lined with paper towels to absorb the extra grease.

Repeat until you've used all your fish

Serve right away and enjoy hot. Serve with fresh squeezed lemon on top and tartar sauce if you'd like. We love fried fish with hush puppies and coleslaw on the side.

Substituted lemon &amp; ginger soda for the milk and it turned out even better than I expected.

Very good! Easy to make and had a great flavor. I will be making this one again. Thank you for sharing!

Made half of the recipe. Very good recipe for a crispy and light batter. The second time I made this batter I followed the suggestions by Roger J Waters enclosed below and used beer (IPA) instead of milk and substituted half of the flour with rice flour (50/50 regular flour/rice flour mix instead of all regular flour). These two changes put it over the top. Outstanding batter, very crispy and light.

Good recipe! I followed the recipe exactly, except that I added a few dashes of garlic powder. It turned out very good! Has anyone used this for chicken?

Great recipe! Just did it and it worked awesome :) i'll try the beer replacement for a second time! ;)

Yo, Roger ... I only use 3/4 of an inch of vegetable oil in that deep cast iron skillet that can be recycled after it cools and used again for frying for up to 3 times ... after that you can take it to a recycling center ... splatter abatement by frying outside on your side burner of your gas grill !!! .. bob w.

Five-star recipe ... used lager beer instead of milk and used 50/50 regular flour/rice flour instead of just using the regular ... used haddock , fried in a deep hundred year old cast iron skillet outside on the side burner of my gas grill over a medium hot flame !!! ... yes indeed , light-years better than store bought fish sticks !!! ... robert j. walters

https://content.jwplatform.com/videos/brx2OmbP.mp4

This battered fried fish recipe is simple and delicious.

Easy homemade Japanese Fish Tempura recipe with a light, crispy coating and tender, flaky, flavourful fish inside. This tempura batter creates the perfect crisp, airy, golden, and without feeling heavy or greasy. Restaurant-quality tempura treat, you can enjoy at home!

Fish Tempura

White fish

Salt and pepper (to taste)

Plain flour (All purpose flour)

Cornstarch (Or potato starch)

Baking powder

200 ml Water (Ice cold water)

tbsp Soy sauce (All purpose soy sauce)

tbsp Mirin (Or water)

tbsp Rice vinegar (Or lemon juice)

Brown sugar (Or white sugar)

¼ tsp Ginger (Freshly grated ginger)

Cut the fish into even strips and pat them completely dry with a paper towel. Lightly season with salt and pepper, this helps the flavour shine and the coating stick better.

In a bowl, combine plain flour, cornstarch, and baking powder. This dry mix will be used both for dusting the fish and as the base for your batter.

Take a few spoonfuls of the flour mixture and lightly coat each fish strip. This thin layer helps the wet batter cling perfectly during frying.

To the remaining flour mix, add one egg and slowly pour in ice-cold water, stirring gently until just combined. Don’t overmix, small lumps keep the batter light and crispy. Dip each floured fish piece into the batter, letting any excess drip off.

Heat oil in a deep pan or wok to 170–180°C (340–355°F). Gently lower the battered fish into the oil and fry in small batches for 2–3 minutes per side, until golden and crisp.

Lift the tempura with a slotted spoon and place on a wire rack or paper towel to drain any excess oil. Combine dipping sauce ingredients in a small bowl. Serve immediately while hot and crunchy, with dipping sauce on the side.

The best recipe i have ever tried. Easy to follow the instructions.

Top 8 battered fish recipes from across the web

The most viewed battered fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Golden beer-battered fish with chip...

Fish fingers & mushy peas

Jamie Oliver's fish and cheat's chi...

Classic fish & chips

Air Fryer Fried Fish

Beer Battered Fish Bites

Battered Fried Fish

Fish Tempura

Top 8 battered fish recipes from across the web

The most viewed battered fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Golden beer-battered fish with chip...

Fish fingers & mushy peas

Jamie Oliver's fish and cheat's chi...

Classic fish & chips

Air Fryer Fried Fish

Beer Battered Fish Bites

Battered Fried Fish

Fish Tempura

The most viewed battered fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine