Fish and chipsWhen it comes to frying anything in a batter, I'm crazy about a beer batter, which in its simplest form is all-purpose flour and beer in roughly equal quantities (depending on how you measure your flour, you may need a bit more liquid to get to a pancake batter-like consistency). It's what I use on squash blossoms and they fry up super-crisp every time.
But I was curious to see how other cooks and chefs do it. On Epicurious.com, Bon Appétit has a recent recipe that uses a mixture of beer and club soda in the batter, but the recipe also includes baking powder as well as baking soda and malt vinegar (the baking soda and vinegar add extra bubbles beyond the baking powder). The flour+ baking powder+ salt combo mimics self-rising flour. I'd had a good experience with fried chicken coated in self-rising flour, so that was definitely worth a try.
When in doubt, at least about fish, I turn to Fish Without A Doubt by Rick Moonen, the chef/owner of RM Seafood in Las Vegas andRead More »from The Tricks to Know Before Making Fish and Chips