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Fish Fry Batter




Source of Recipe


By Glenna Anderson Muse


Recipe Introduction


For the fish, I used nice thick cod fillets cut in generous "sticks", rinsed and dried them, rolled them in flour, and then dipped them into the following batter I threw together from what sounded good. I used King Arthur White Whole Wheat flour and a generous amount of cornstarch to keep the batter from being too bready and heavy. To fry, I used expeller-pressed canola oil and only enough to shallow fry, not deep fry them for a couple of minutes on each side. The fillets came out crispy and satisfying, crunchy like a restaurant fillet without being drenched in oil. the fish coating has the texture of Long John Silver's, "only this tastes better". I'll take that compliment


List of Ingredients




1 cup White Whole Wheat Flour (King Arthur)

1/2 cup Cornstarch

1 Tbsp Baking Powder

1/2 tsp Salt

1/2 tsp White Pepper

1/4 tsp Garlic powder

1/4 tsp Paprika

1/4 tsp Onion Powder

1 tsp Sugar

1 cup Water (or enough to make thin pancake batter.)

Recipe




Mix dry ingredients together and add water. Whisk to mix batter. Dip the fish pieces in using bamboo skewers.