This is just spectacular. I had real problems with batter (soggy, tasteless, too thin etc), but this was so crisp and light! I too, cut the baking powder down to 2 tbspns, but I used self-raising flour (all I had on hand) and it worked perfectly. I had no problem with it sticking to the thing I was battering (fresh pecorino cheese cubes - it was too wonderful to contemplate!). For such a simple recipe, you'll get fabulous results - guaranteed!
This recipe was awesome! The fish turned out so great. I used 3/4 c of milk and 3/4 c of water because the batter was too thick at first. I added salt, pepper and garlic powder to the mixture as well. I fried the fish in 1/2 an inch of vegetable oil. Everyone raved about it!
We used a total of 2 T baking powder which worked very well – w/o the bitter aftertaste previous reviewers have written about. We also added ¼ tsp. Old Bay & an equal amount of LA Gold (hot sauce). 5 +++ stars from us. We’ll be making this recipe again!!!
From Chef Pare. On the face of it ,nice batter. I do agree with other reviews, too much baking powder. I recommend, cut the baking powder to 1 TLBS. In place of the reduced baking powder add this. I TSP of lemon juice (fresh is best) & 1 TSP of honey. (honey) not sugar. honey will sustain higher heat than sugar without burning. If you decide the batter is too thick, cut it with water. Milk will make it tougher/chewier. I am out of the business now, but happy to help out others. kpare55@telus.net
This turned out pretty good. I did only 2T of the baking soda as the other review suggested. I also dredged the fish in flour first to help the batter stick. Either fry it up in a non stick pan or make sure your grease is deep enough to float the fish in to prevent sticking to the pan.
This is not good It is BITTER I think it is the Baking Powder 1/4 of a cup ??. My whole family dislike this VERY much
This is great. I used self rising flour (that I seasoned really well) instead and decreased the baking powder. And like some of the other reviews, I also increased the liquid because the batter is really thick.
This is a perfect batter. It's thick, and coats the fish nicely and yet, doesn't come out overly oily. I do spice the flour with garlic powder, italian seasoning, salt, pepper and vegetable seasoning. I followed suggestions and lowered the baking powder to 2 tbsp. It's a good batter for pretty much anything going in the fryer. Cheese, onion rings etc. (Try the cheese, it's phenomenal!)
Nice thick batter. PLEASE NOTE that Baking Powder and Baking Soda are NOT the same thing. Incorrectly using Baking Soda (also known as Bi-carb Soda or Sodium bi-carbonate) in this recipe will give the "tangy" or bitter taste other reviewers have mentioned. Baking Soda is not a "one for one" substitute for Baking Powder - which usually contains about 25% baking soda (alkali) + 50% cream of tartar (acid) and a buffer ingredient. The acid/alkali combination aerates the mixture when liquid is added. Hope this helps
