May:
Here is a recipe I used when we were fishing more often.

You can add a little beer also. Give it a test run.

***************************************************

Lou's Fish Puff's or Butter Fly Shrimp

1 extra large egg beaten
Add:
1/3 teaspoon of Old Bay Seasoning
1/2 teaspoon of Parsley
1/2 teaspoon of Onion Powder
1/2 teaspoon of Garlic Powder
1/3 teaspoon of Salt
A pinch of Oregano.
1/2 teaspoon of Grated Parmesan
Crushed Salteen Crackers ( in a Zip Lock ) for coating ( Optional )
Beat in enough Flour to make a thick Batter. ( about 1 Heaping Tablespoon )

Cut some of the Fillets into 2 1/2 inch Squares, dry with a paper towel and
dust with flour or Cornstarch
Dip the Fillets into the Batter and into Cracker Crumbs,
then into a Heated Skillet with Oil.
Cook until a dark Golden Tan color. Place on Paper towels.
I serve them with Kraft's Creamy Italian Dressing but
you can use a Dressing of your choice.
You can use this Recipe with any Fish Fillet or ButterFly Shrimp
They will go like Potato Chips

Lou

I have always made Fish & chips like described on this blog.
If you are not using a deep fryer, I recommend using a deeper skillet than shown in her blog.
I always fry my potatoes 2 times also.
Your dinner is going to be delicious!

Here is a link that might be useful: Blog: Fish & Chips

Packaged pancake mix. Well, it is simple! Just pour in enough beer to make it the right consistency.

I was taught to mix this type of batter about an hour in advance. Don't know if it really makes a difference, but I do it out of habit. This should be enough for at least 4 fillets.

6 oz. all-purpose flour, plus extra
1 teaspoon baking soda
salt & pepper, to taste
1 cup beer (approximately)
1 Tablespoon fresh lemon juice

Combine 6 oz. flour, baking soda, s & p, stirring well. (If you don't care about an 'authentic' taste, you can definitely do as Lou suggested and add other seasonings like garlic powder, Old Bay, cayenne, etc.)

Gradually stir in enough beer to make a very thick batter. (It may not take the whole cup.) Whisk to remove lumps. Squeeze in the juice of about half a lemon.

About 15 minutes before frying, put additional flour in a shallow bowl. Dredge fish in flour to coat completely. When oil is hot, dip individual fillets in batter and add one by one to skillet. Depending on size, it can take anywhere from 4 to 10 minutes to fry. Serve with malt vinegar and twice-fried chips.

Here's the recipe I've made for onion rings. I've used the same batter for fish & chips and fried zucchini too, so it's pretty versatile.

Becky

Fried Onion Rings

1 quart vegetable oil for frying
1 cup all-purpose flour
1 cup beer 1 pinch salt
1 pinch ground black pepper
4 onions, peeled and sliced into rings

Directions:
1. In a large, deep skillet, heat oil to 365 degrees F (180 degrees C).
2. In a medium bowl, combine flour, beer, salt, and pepper. Mix until smooth. Dredge onion slices in the batter, until evenly coated. Deep fry in the hot oil until golden brown. Drain on paper towels

www.allrecipes.com

May, here is a recipe I copied back when Joe was posting. I intend to try it one day...maybe soon as I have some cod in the freezer, too!

I believe the notes are from Chase, and the photo that I saved along with it is hers, too, I think. Looks perfect. I can't see why you couldn't sub beer for the soda.

Tempura Batter - Garden Guru

1 Cup flour*
1/4 Cup cornstarch
1/4 Tsp salt
1/2 Tsp sugar
1 Tsp
baking powder
as cold as possible) -- more as needed
Oil for deep-frying (I like 3 parts Wesson "Best blend" oil, 1 part peanut oil, and a good splash of sesame oil)
Sharon's notes: I only use vegetable oil.
Mix flour, cornstarch, salt, sugar, and baking powder.
Add soda water gradually, stirring with a fork, first to create a paste and then until mixture is like a thick pancake batter.

Sharon's notes: Do as Joe says, add the soda slowly and do not let the batter get thin.

Heat oil for frying to 375 F - 400 F.
Dip prepared veggies/meats/fish in batter, coating completely. Shake off excess.
Fry a few pieces at a time, until light brown and crispy.
Do not crowd pan, or oil temperature will drop. No more than will cover 3/4 of the surface of the oil.
Drain on paper towels.

Linda

Linda Thanks !

I have been busily trying to embed a picture. I haven't done it forever and can't recall the tag language!

I love this recipe of Garden Gurus and have subbed beer for the soda many a time. Just make sure it is really cold.

"Do as Joe says, add the soda slowly and do not let the batter get thin". Very important to keep the batter the consistency of a thick pancake batter.

Here ya go, Sharon. I know how to embed your picture! And I'll vouch for this recipe, though I've not tried it with beer.

Yep...that's the photo I saved along with Joe's recipe! Now THAT is what batter fried chicken should look like! I can almost taste it! LOL

Linda

Once you find the batter you like my only trick is to keep both it and the fish very cold and the oil (use lard for a real treat) hot.

oops, second trick, dredge the fillet of fish in cornstarch first, then dunk in the batter. This keeps the batter from sticking to the fish and getting that lumpy, soggy part you get sometimes.

This is the recipe Wayne has been using for years. Friday is fish night(his catholic upbringing,lol). The crust tastes great...golden brown and crunchy.

Wayne's Fish & Chips

1 cup ap flour
1/2 tsp baking powder
3/4 tsp salt
1/8 tsp pepper
1 cup Guinness or Murphy's beer-room temperature
2 lbs cod fillets
1 egg white, beaten
4 to 6 russet potatoes, peeled
veggie oil for frying
malt vinegar and salt to taste for chips

In a large bowl combine flour, baking powder, salt and pepper. Slowly add the Guinness, blending with a whisk til smooth. Let the batter stand at room temp for 1 hour or more.
Peel potatoes, cut into lengthwise strips 1/2 inch thick. Put into bowl of ice water. When ready to fry, drain and dry well. Serve with salt and malt vinegar.
Before frying fish, fold the beaten egg white into the batter.
Dip fillets into batter. Let excess drip off then slowly place fillets into hot oil. Fry til golden brown, remove to paper bags to drain. Enjoy! NancyLouise

Thanks all!! I used GardenGuru's recipe and it turned out great! I chose it because the word "tempura" tempted me. I am going to keep these other recipes for the future though. I especially like Robin's idea of using the pancake mix - brilliant!

I intended to take pix but you know, after all the frying everyone was hungry and I was just ready to plop myself down and eat!

I did do onion rings in the remainder of the batter and they were heavenly. Thanks again!!

Heavenly. Oh good! I was wondering. Yea May!

May :
I just found this in Micro Soft Works, thought I deleted it,
when I did the Original recipe for Fish Puffs , above ^.

I'll be making them for Dinner so I'll Post Photo's there.

Flounder Puffs
A friend and I went fishing often, in Delaware Bay.
When we returned to our homes, we cooked the fish.
Then we would meet and test each others cooked fish and argue about,
which was better.
One day we caught a lot of Flounder. I decided to make a batter, dip the pieces
( about the size of a matchbook ) and fry them.
I seasoned the batter heavy; for taste, because it dissipates a little.
When my fishing buddy tasted them , he declared me the winner.
Then he tried it and we are still arguing about who makes the best.
Thought I'd share this simple recipe with you.
All I did was beat an egg,( or as many as you need) add
Garlic & Onion powder. A pinch of Old Bay, dry parsley, salt and pepper.
Add enough flour to make a batter (not too thin).

Dry the flounder pieces on a paper towel, Sprinkle with Cornstarch & shake.
Dip them in the batter,
then into a heated frying pan, with your favorite oil.
They Puff up a lot.
Turn them out onto a paper towel, when cooked.
You can cook one piece and taste it. Add more spices if needed.

A platter full will disappear in no time !!!
Lou

Lou - do you live in Delaware? My sister lives in Lewes!

Teresa mn:
No! but I went fishing there often, in Delaware bay.

Also, Slaughters Beach, Bowers Beach and Indian River.
We also went fishing in the Chesapeak Bay.

I entered the World Class Carving Competetion, in Ocean City , MD., 3 times.
And went fishing while waiting for the Judging.
I lived in Delaware County , Pa., for about 30 years.

Moved to the Pocono's in 1992.

No, I don't live in Delaware but I was there a lot.
LOU

Thanks Sharon and Linda. I came looking for this thread. I thought I had saved Joe's recipe , but I couldn't find it. I've used it in the past and it is one of the best. Now I've saved it.

Ann

I guess Joe's is the best ???
But I like Seasoning, in the Breading.!!!
Lou

Oh, those beer batter recipes look great! DH and one son are huge fish & chip fans, but I never fry at home (well, there is that once a year doughnut making extravaganza). I may have to break my own rule and fry some up.

Love the picture, that's what put me over the edge. Yum!

AM

WFD dissapeared again, so I'll post the Photo here.

I rolled the fish in Crushed Barbecue Chips, after they
were dipped in the seasoned Batter.
LOU

Lou - Your fish looks good but I don't think that breaded and pan-fried is what most people have in mind when they think of "fish and chips." If you look at Chase's picture which I posted above, that's what they're expecting. Thicker batter and deep-fried. And you'll notice that none of the other recipes have "breading" at all.

FOAS:
I know all this. I've been making them this way for 40 years.
It is a thick Batter. Read the recipe again.

I just tried something new with the crushed Potato Chips.
Thought someone might pick up on it.

May also wanted a batter recipe using Beer ???
I like the batter with a lot of Seasoning. Can't help it I'm Italian.

Everyone to their own taste.
Lou