Can anyone tell me how to make Batter
I want to batter some cod, but every time I make the batter it is always thin and I am sick of eating bloody pancakes 
Help 
Regards
Kevin
Fish Batter
Moderators: KG Steve, Chantal, Tigger, peter
This one's good.....
Beer-battered Plaice
by James Tanner
from Great Food Bites
Beer batter has a particularly light and airy texture and is put to good use in James Tanner’s recipe for fish and chips with all the trimmings
Servings: 4
Level of difficulty: Easy
Preparation Time: 25 minutes
Cooking Time: 10 minutes
Ingredients
For the batter
250ml lager
100g Yeast
150g plain flour
¾ tsp Sugar
pinch Salt
For the oven fries
2 cara Potatoes
40g Olive oil
2 garlic cloves, chopped
1 sprig Thyme
1 sprig Rosemary
40g Butter
For the peas
200g garden peas
4 sprigs Mint
1 tsp Butter
salt and pepper
For the tartare sauce
100ml mayonnaise
1 tsp tarragon, chopped
2 tsp capers, chopped
2 tsp cornichons, chopped
2 tsp Parsley, chopped
For the fish
4 x 150g plaice fillets
1 tbsp plain flour
vegetable oil, for deep frying
½ lemon, cut into wedges
rock salt, for sprinkling
Method
1. Mix all the batter ingredients together in a large bowl, and leave on one side for 20 minutes, at room temperature.
2. Preheat the oven to 180C/gas 4. Using a sharp knife, shape the potatoes into rectangular blocks, about 5cm x 1.5cm. Heat the olive oil in an ovenproof frying pan and add the potato chips along with the chopped garlic, thyme and rosemary . Cook on all sides for about 2 minutes, before adding the butter and frying for a further 1 minute.
3. Put the whole pan in a preheated oven and bake for 6 minutes, turning the potatoes over halfway through cooking. Remove from the pan and drain the potatoes on kitchen paper.
4. Blanch the peas in boiling salted water for 30 seconds. Drain, and tip the peas into an electric liquidiser. Add the seasoning, mint leaves and butter.
5. Combine all the ingredients for the tartare sauce and taste for seasoning. Set aside while you fry the fish.
6. Heat a deep fat fryer, half-filled with vegetable oil, over a moderate heat. Dust the plaice fillets with flour and dip into the beer batter. Deep fry in hot oil until golden brown – this should take about 3-5 minutes. Drain on kitchen paper.
7. Spoon the pea puree onto a plate and stack the fries on top. Sprinkle with salt and accompany with the battered fish. Serve with lemon wedges.
Beer-battered Plaice
by James Tanner
from Great Food Bites
Beer batter has a particularly light and airy texture and is put to good use in James Tanner’s recipe for fish and chips with all the trimmings
Servings: 4
Level of difficulty: Easy
Preparation Time: 25 minutes
Cooking Time: 10 minutes
Ingredients
For the batter
250ml lager
100g Yeast
150g plain flour
¾ tsp Sugar
pinch Salt
For the oven fries
2 cara Potatoes
40g Olive oil
2 garlic cloves, chopped
1 sprig Thyme
1 sprig Rosemary
40g Butter
For the peas
200g garden peas
4 sprigs Mint
1 tsp Butter
salt and pepper
For the tartare sauce
100ml mayonnaise
1 tsp tarragon, chopped
2 tsp capers, chopped
2 tsp cornichons, chopped
2 tsp Parsley, chopped
For the fish
4 x 150g plaice fillets
1 tbsp plain flour
vegetable oil, for deep frying
½ lemon, cut into wedges
rock salt, for sprinkling
Method
1. Mix all the batter ingredients together in a large bowl, and leave on one side for 20 minutes, at room temperature.
2. Preheat the oven to 180C/gas 4. Using a sharp knife, shape the potatoes into rectangular blocks, about 5cm x 1.5cm. Heat the olive oil in an ovenproof frying pan and add the potato chips along with the chopped garlic, thyme and rosemary . Cook on all sides for about 2 minutes, before adding the butter and frying for a further 1 minute.
3. Put the whole pan in a preheated oven and bake for 6 minutes, turning the potatoes over halfway through cooking. Remove from the pan and drain the potatoes on kitchen paper.
4. Blanch the peas in boiling salted water for 30 seconds. Drain, and tip the peas into an electric liquidiser. Add the seasoning, mint leaves and butter.
5. Combine all the ingredients for the tartare sauce and taste for seasoning. Set aside while you fry the fish.
6. Heat a deep fat fryer, half-filled with vegetable oil, over a moderate heat. Dust the plaice fillets with flour and dip into the beer batter. Deep fry in hot oil until golden brown – this should take about 3-5 minutes. Drain on kitchen paper.
7. Spoon the pea puree onto a plate and stack the fries on top. Sprinkle with salt and accompany with the battered fish. Serve with lemon wedges.
And this one is completely different but absolutely fantastic..........
by Atul Kochhar
from Saturday Kitchen
Serves 4
Preparation time less than 30 mins Email this recipe
Cooking time less than 10 mins
Ingredients
4 cod fillets weighing 100-120g/3½-4½oz each
1 tbsp lime juice
pinch salt
For the batter
1 tbsp ginger or garlic paste
½ tsp turmeric powder
½ tsp red chilli powder or crushed black pepper
¼ tsp garam masala powder
½ tsp mango powder
½ tsp ajwain seeds (optional)
100g/4½oz chickpea or gram flour
1 tbsp corn flour
1 drop orange colour (optional)
120ml/4¼fl oz sparkling water
To fry
oil in a wok to deep fry
1 tsp chaat masala
For the cucumber and tomato salad
1 small cucumber thick sliced
2 medium tomatoes, sliced
½ medium red onion, peeled and sliced
10 sprigs of coriander leaves
For the dressing
sea salt to taste
pinch freshly ground black pepper or red chilli powder
1 tsp lime juice
½ tsp salad oil or olive oil
Method
1. Marinate the fish with lime juice and salt and keep aside for 20 minutes.
2. Mix all the batter ingredients in a bowl until it's a smooth, runny liquid. with the sparkling water.
3. Wipe the fish with kitchen paper or towel to remove excess moisture.
4. Marinate the fish in the batter for further ten minutes.
5. Heat oil in the wok and fry the fillets over medium heat until crisp.
6. Remove, place on kitchen towel and sprinkle with chaat masala powder.
7. To make the salad mix all the salad ingredients together.
8. Mix the dressing ingredients together, and toss the salad in the dressing.
9. Serve the crisp fried fish on the salad.
by Atul Kochhar
from Saturday Kitchen
Serves 4
Preparation time less than 30 mins Email this recipe
Cooking time less than 10 mins
Ingredients
4 cod fillets weighing 100-120g/3½-4½oz each
1 tbsp lime juice
pinch salt
For the batter
1 tbsp ginger or garlic paste
½ tsp turmeric powder
½ tsp red chilli powder or crushed black pepper
¼ tsp garam masala powder
½ tsp mango powder
½ tsp ajwain seeds (optional)
100g/4½oz chickpea or gram flour
1 tbsp corn flour
1 drop orange colour (optional)
120ml/4¼fl oz sparkling water
To fry
oil in a wok to deep fry
1 tsp chaat masala
For the cucumber and tomato salad
1 small cucumber thick sliced
2 medium tomatoes, sliced
½ medium red onion, peeled and sliced
10 sprigs of coriander leaves
For the dressing
sea salt to taste
pinch freshly ground black pepper or red chilli powder
1 tsp lime juice
½ tsp salad oil or olive oil
Method
1. Marinate the fish with lime juice and salt and keep aside for 20 minutes.
2. Mix all the batter ingredients in a bowl until it's a smooth, runny liquid. with the sparkling water.
3. Wipe the fish with kitchen paper or towel to remove excess moisture.
4. Marinate the fish in the batter for further ten minutes.
5. Heat oil in the wok and fry the fillets over medium heat until crisp.
6. Remove, place on kitchen towel and sprinkle with chaat masala powder.
7. To make the salad mix all the salad ingredients together.
8. Mix the dressing ingredients together, and toss the salad in the dressing.
9. Serve the crisp fried fish on the salad.
Moderator's to the Rescue 
Tigger thank you, I shall at least try the beer batter and if i make a pils of it I shall drown myself in beer.
Chantal
I had that coming but what the hell
Kind regards to you both
Kevin
Tigger thank you, I shall at least try the beer batter and if i make a pils of it I shall drown myself in beer.
Chantal
I had that coming but what the hell
Kind regards to you both
Kevin
Oh Kevin!
Why do you want to ruin beautiful fresh cod by cooking it in batter?
Bake or poach it - it's so simple - and enjoy the delicate flavour of it.
John
Why do you want to ruin beautiful fresh cod by cooking it in batter?
Bake or poach it - it's so simple - and enjoy the delicate flavour of it.
John
The Gods do not subtract from the allotted span of men’s lives, the hours spent fishing Assyrian tablet
What we observe is not nature itself, but nature exposed to our method of questioning Werner Heisenberg
I am a man and the world is my urinal
What we observe is not nature itself, but nature exposed to our method of questioning Werner Heisenberg
I am a man and the world is my urinal
No - please - try the Atul recipe, maybe not worth using Cod if we're thinking about long term fishing, but utilising any other firm fish - it really is a taste sensation beyond anything you associate with fish and chips.
Light, spicy, gorgeous.
We cooked it for someone that doesn't rate fish and doesn't like Indian food. Result!
Light, spicy, gorgeous.
We cooked it for someone that doesn't rate fish and doesn't like Indian food. Result!
