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My review
Unbelievable Fish Batter
MargeBC
"In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish."
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Ingredients
10 m servings 91 calsOriginal recipe yields 6 servings (2 1/4 cups)
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 91 calories; 0.6 g fat; 19.4 g carbohydrates; 2.8 g protein; 2 mg cholesterol; 1372 mg sodium. Full nutrition
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Reviews
Read all reviews 333367 Ratings
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Most helpful positive review
5/10/2008
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-raisin...
Most helpful critical review
9/3/2007
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
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5/10/2008
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-raisin...
8/29/2007
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...
10/22/2007
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 sau...
3/3/2011
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 ...
9/3/2007
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
1/27/2008
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 ...
8/1/2008
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 batte...
10/2/2008
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 se...