International Recipes and Cooking Around the World

5 Basic Batters for Deep Fried Fish and Seafood

Five Basic Fish Batters
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Nothing beats the crispy crunch and delicate flavor of batter-fried fish and seafood. While the simplest coating for fried fish is simple seasoned flour, batters form a protective coating that seals in flavor and has a pleasing texture.

For those of you with a fat phobia, properly deep fried foods should never be greasy. Just make sure to deep fry at a temperature of 365 to 370°F (use a thermometer!). Fry only in small batches to avoid having too much food drop the temperature of the oil too far. And let the oil come back to heat before frying the next batch. With the proper oil temperature, the batter will seal immediately and your dinner will only absorb a minimal amount of oil.

Take care not to overcook foods coated in a batter. The coating should just turn a nice golden color. Any darker and you risk burning the batter and turning it bitter.

Drain the cooked fish or seafood on paper towels to soak up that last little bit of unwanted calories.

Below are five basic batters that work well with fish and seafood. Experiment with the different types. Each one produces a slightly different final result. The measurements of flour and liquid are rough guides. You may have to add more or less of each to get the results you want.

You could also substitute 1/4 cup of cornstarch for 1/4 cup of the flour to get even crispier results. But don't use cornstarch with the yeast batter. It doesn't have the gluten needed to help it rise.

Flour and Water Batter:

The simplest of all batters, this easy mix is best suited to thin fish fillets with a delicate flavor, like sole or pollock.

Beat 1 cup of flour and a 1/2 teaspoon of salt into 2 cups of water. Set aside to rest for 30 minutes before using.

Baking Powder Batter:

When you want a crunchy crust — and you want it now — baking powder comes to the rescue. Don't let this batter sit too long after you make it, or it will lose its leavening punch.

Stir 3/4 cup flour, 2 teaspoons of baking powder and 1/2 teaspoon of salt together in a large bowl. Whisk in 1 cup of water until smooth. Use immediately.

Beer Batter:

Beer batters have great crunch and great flavor. Use your favorite ale or lager and toss back any leftover. Beer batter is perfect for fish and chips. You can make a non-alcoholic version with club soda or mineral water.

Add 3/4 cup flour and 1/2 teaspoon salt to a large bowl. Gently whisk in 1 cup of beer until smooth. Use immediately.

Egg White Batter

Beaten egg whites give this batter its leavening power as well as its structural integrity. It forms fluffy, tender pouches around the fish or seafood.

Mix 3/4 cup flour and 1/2 teaspoon salt with 1 cup of cold water until smooth. Set aside and let rest for at least 30 minutes. Just before you are ready to deep fry, beat 3 egg whites with a pinch of cream of tartar until they form medium peaks. Gently fold the whites into the flour-water mix. Use immediately.

Yeast Batter

This batter yields a complex, breadlike flavor and a thick, crunchy crust.

Stir 1 teaspoon of active dry yeast into 3/4 cup of warm (110°F) water. Set aside for 10 minutes. Stir in 1/2 cup flour until smooth, cover with plastic wrap and set aside to rise. The batter will be ready to use in about an hour, or when the batter has doubled in size.

Comments

We lived in Germany for 3 years and while we were there I fell in love with these. I made them tonight for dinner and my husband said that they were better than the ones we had in Stuggart. Thanks for a wonderful recipe.

I am looking for a recipe that a woman visiting from Germany made 40 years ago.
It looked like the picture of the potatoe dumplings. White in color...but as I remember it was a sweet bread filled with a meat. It seemed as if they may have been steamed and not baked because the 'crust' was not hard like a loaf of bread would be. They were small like a roll. If anyone knows of this recipe I would love the name and recipe.
Thanks, Marilyn

It could've been dampfnudeln (most likely), semmelknoedel, or knoedeln. Everywhere I went in Germany there was always something different to try, so it's hard for me to know exactly what you ate all those years ago. Dampfnudeln seems the most likely from your description, although I never had it stuffed with meat, I am sure it's possible to serve it that way.

Hope this helps!

I as born and raised in Southern Germany. It sounds to me that it was Dampf noddeln. ( Steamed Noodels. However, it is made of a sweet east daugh and then filled with meat, prunes or apricot... it is rolled in to a ball and then steamed in a dutch oven until done. There a various sauces to add upon erving. Pending on the filling. I dont have the recepie.

It's STUTTGART. I, too, lived in Germany and three years of that was in Stuttgart.

The filling turned out OK, but we really had to doctor this recipe to get it even CLOSE to where I found it marginally acceptable. I lived in Southwest Germany for MANY years, and I know good maultaschen, and this recipe just doesn't hit the mark. It took two people FOUR hours to make this turn out alright, and that was after totally changing what was written, adding bacon, more beef, more bread, more onions, and frying up the maultaschen in a pan after a quick boil. All-in-all, it was "ish", I didn't like how it turned out at all. It was simply too vague a recipe.

- Won-ton wrappers are easy to cook with, but too small. Maultaschen isn't about the pasta, it's about the filling. Won-ton wrappers really limit the amount of filling and leave a lot to be desired.

- 8-10 minutes boiling time doesn't work. We boiled our "maultaschen" for about 2 minutes.

- Mixing the filling, we ended up using a food processor, and that worked out perfectly.

Overall, I really dislike this recipe. If you need something close enough to settle a craving, this may be good enough for you, but if you're wanting to show other people what maultaschen is like, this probably isn't the recipe you'll want to use.

I agree with Ananomys, it only takes a couple minutes or so however, I would like her recipe if she would share.
We lived in Oberaichen/Leinfelden 1995-1998

when you say flour - do you mean self-raising or plain flour?

Self-rising flour is regular flour with leaveners added and is not suitable for this recipe.

I have not tried this recipe, but from what I remember of my experience....it was cut (after being prepared into large ravioli packet), fried up and they served it to me with dippy eggs....Yum, Yum!!! Had a wonderful MEATY filling.
In saying all this, if I can make the ppie crust or what ever that dough is and roll it out to an easy to uuse size, stuff it. I think I would have my hearts desire :~}
Any in put on this is most welcome,
J in AZ :~}

I am greman and known that the Maultashen are made of pasta dough and made in to pockets. We boil them in a chicken or beef broth. Very similar to ravioli. No Italian seasoning and tomato sauce.