Family Heirloom Fish Batter
This classic fish batter recipe has been a cherished family heirloom since the 1920s or 1930s. Passed down from my dad to my mom, and then to me in the 1960s, this recipe is perfect for coating fish fillets, chicken tenders, and even vegetables. Its light and crispy finish has made it a family favorite, reminiscent of the fish fry enjoyed at a seaside restaurant. The recipe is flexible, allowing you to adjust the thickness and seasoning to your liking. Although it was originally designed for deep-frying, it yields fantastic results even with shallow frying.
6
Servings
150
Calories
12
Ingredients
Ingredients
fish fillets
4-6 (pat dried)
flour
3/4 cup (sifted)
cornstarch
2 tablespoons (sifted)
baking soda
1/4 teaspoon (sifted)
baking powder
1/4 teaspoon (sifted)
salt
1/4 teaspoon (sifted)
water
3/4 cup
optional: beer
to taste
optional: cornmeal
1/2 cup (optional add)
optional: garlic powder
to taste (optional add)
optional: onion powder
to taste (optional add)
optional: fish seasoning
to taste (optional add)
Instructions
1
1. Sift the flour, cornstarch, baking soda, baking powder, and salt together in a mixing bowl.
2
2. Gradually add the water to the dry ingredients while whisking continuously. Ensure the batter is smooth and without lumps. If the batter is too thick, add a little more water or even beer for a richer flavor, but avoid making it too runny.
3
3. Pat dry the fish fillets with a paper towel. Coat the fillets evenly with the batter, ensuring the coating is neither too thick nor too thin.
4
4. Preheat a deep fryer or a wide shallow pan with oil over medium-high heat. Ensure the oil is hot enough for frying.
5
5. Carefully place the coated fillets into the hot oil. Fry until they achieve a golden brown color, turning once for even cooking.
6
6. Remove the fried fish from the oil and drain on a paper towel to remove excess oil.
7
Tips for Success: You can experiment with additional seasonings like garlic powder, onion powder, or fish seasoning to customize the flavor. For a thicker batter that clings well, add 1/2 cup of cornmeal, and let the fillets rest in the batter for 30 minutes before frying.
8
Serving Ideas: This versatile batter can also be used on onion rings, shrimp, or even sweet banana peppers. Pair with homemade hush puppies for a true restaurant-style feast.
Nutrition Information
5.8g
Fat
15g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Family Heirloom Fish Batter?
It is a classic, light, and crispy fish batter recipe that has been a cherished family heirloom since the 1920s or 1930s.
How old is this recipe?
The recipe dates back to the 1920s or 1930s and was passed down through generations.
Who originally passed down this recipe?
It was passed down from the creator's dad to their mom, and then to the creator in the 1960s.
What can I use this batter for besides fish?
This versatile batter is perfect for fish fillets, chicken tenders, vegetables, shrimp, and onion rings.
Is this batter light or heavy?
The recipe produces a light and crispy finish reminiscent of seaside restaurant fish fries.
Can I use this batter for vegetables?
Yes, it is suitable for various vegetables, including sweet banana peppers.
Can I shallow fry with this recipe?
Yes, while originally designed for deep-frying, it yields fantastic results even with shallow frying.
What dry ingredients are required for the batter?
The dry ingredients include flour, cornstarch, baking soda, baking powder, and salt.
How should the dry ingredients be prepared?
The flour, cornstarch, baking soda, baking powder, and salt should be sifted together in a mixing bowl.
How do I mix the batter?
Gradually add water to the dry ingredients while whisking continuously to ensure the batter is smooth and without lumps.
What should I do if the batter is too thick?
If the batter is too thick, you can add a little more water or even beer for a richer flavor.
Can I use beer in this recipe?
Yes, beer can be added to the batter to achieve a richer flavor profile.
How should I prepare the fish fillets before battering?
You should pat the fish fillets dry with a paper towel before coating them with the batter.
How thick should the batter coating be on the fish?
Ensure the coating is even and neither too thick nor too thin.
What heat should I use for frying?
Preheat your deep fryer or pan with oil over medium-high heat.
How do I know when the fish is finished cooking?
Fry the fillets until they achieve a golden brown color, turning once for even cooking.
What is the best way to remove excess oil from the fried fish?
Remove the fried fish from the oil and drain it on a paper towel.
Can I add extra seasonings to the batter?
Yes, you can experiment with garlic powder, onion powder, or fish seasoning to customize the flavor.
How can I make the batter thicker so it clings better?
Add 1/2 cup of cornmeal to the mixture for a thicker batter that clings well.
How long should the fish rest in the batter if I use cornmeal?
If using the cornmeal variation, let the fillets rest in the batter for 30 minutes before frying.
Can I use this batter for shrimp?
Yes, the instructions specifically mention that it can be used on shrimp.
Is this batter good for onion rings?
Yes, it is a great choice for making crispy onion rings.
What side dishes go well with this fish batter?
It is recommended to pair the fish with homemade hush puppies for a restaurant-style feast.
How many servings does this recipe make?
This recipe is designed to provide 6 servings.
How many calories are in one serving?
There are approximately 150 calories per serving.
What is the fat content per serving?
Each serving contains approximately 5.8g of fat.
How much protein is in one serving?
Each serving provides about 7.5g of protein.
What is the carbohydrate count per serving?
There are 15g of carbohydrates per serving.
Is trout a recommended fish for this recipe?
Yes, trout is listed as one of the tags for this recipe.
Is this considered a comfort food recipe?
Yes, it is tagged as both a heritage recipe and comfort food.