Fish Batter Recipe

Simple, straightforward steps to make the perfect fish batter recipe


4 oz/ 1 cup (100g) plain flour

1 egg

1/2 pint milk

salt and pepper

Sift your flour into a large bowl.

You will need plenty of room to whisk, so I use a fairly large mixing bowl.

Add a pinch of salt and some pepper.

I use fine sea salt as you don't need as much to get the flavor from it.

Break the egg into the bowl.

TIP You might like to break it into a cup first to test the freshness - if you break it and it's 'off' then it will waste the flour as you'll have to start again.

Pour in your milk.

Whisk with a balloon whisk until the batter is light and airy - you will see that it develops bubbles as you beat.

Leave to rest for 30 minutes before using and then give the  batter another whisking to incorporate more air.

I love traditional battered fish - the batter needs to be light and crispy, then the salt and vinegar need to be 'just right'.

My grandad did it best. He would sprinkle salt lightly, then add vinegar, then another sprinkle of salt. Somehow the two would melt together and coat the fish.

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