Fish Batter

I'm looking for a tried and true fish batter...the consistency of Captin D's or Long John Silvers. I've tried different variations of beer batter and just cant get it right.

Any suggestions?

 

I've never tried it for fish, but a friend of mine suggested Panko japanese break crumbs for chicken and it was really good. They're bigger crumbs and already crunchy.
They're in a regular grocery store.

As for making wet batter, I would use meal, flour and spice combo.

 

the last batter I tried had active yeast in it and I either didnt get it activated in warm water right or whatever...but the batter was too "bready". I want a thin batter that creates a nice, crispy texture that isnt too thick. I've heard some use baking power or baking soda...along with the carbonation from the beer...makes a nice batter. I just dont feel like fucking around with a bunch of different combinations of stuff.

Someone around here has to have worked at Capt'n D's or Long Dongs...give up the secrets.

 

if you want fish/chips style battering, use a good quality, thick lager or ale, and use rice flour

 

This is a really great site to find Restaurant recipes - http://www.recipelink.com/copycat.html
Here's what I found for Long John Silver's Fish Batter Recipe:

Long John Silver's Batter Dipped Fish

3 Cups Soybean oil

2 Pounds Fresh cod fillets

1 Cups Self-rising flour

1/3 Cup Dry Mustard

1 Cup Water

1 Egg

2 Teaspoons Granulated sugar

2 Teaspoons Salt

Sift together mustard and flour.

Heat oil to 400. Cut the fish into approximately 7x2" wedges.With a mixer blend the flour mixture, water, egg, sugar, and salt. Dip each fillet into the batter coating generously and quickly drop in the oil. Fry each fillet until dark golden brown about 5 minutes.Remove and drain. Soybean oil and mustard flour are the secrets here.

There was also this one:
Long John Silver's Batter

2 lbs. Cod
2 cups Pancake mix
Juice from one lemon
1 egg
1/4 cup vegetable oil
Salt & pepper (to taste)

Use white ground pepper-you will get the pepper taste without the black specks in your batter.

Mix the above items together in a bowl and thin the mixture with water or milk to get the consistency you like (the thinner the batter the lighter the coating). The egg will make this batter crunchy.

One last note, you will find that dusting your fish with flour before battering will help keep the batter on your fish.


You may want to search around the site as there were a few different batter recipes - those these two seemed the best. I've not tried them - though if you want a specific beer batter, this one seemed easy enough:
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Good luck .

 

Have you tried rice flour and ice cold water? Ming did this on his show and the prawns looked perfect.

 

the ice cold water thought is interesting
wonder why?