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Catch ‘em & Cook ‘em: Fish Fry Batter

June 28, 2017
By Capt. Dick May , Pine Island Eagle

Fish Fry Batter

This one is a throwback to our days in Missouri and freshwater fishing. Today, we fish in saltwater and this recipe for batter fried fish works here just as well as it did "in the day."


1 3/4 C flour

2 Tbsp baking powder

2 tsp salt

1 tsp paprika

3/4 tsp garlic salt

1/2 tsp baking soda

1 Lg egg well beaten

1 3/4 C club soda well chilled

1 1/2 tsp apple cider vinegar

How to:

1. In a large mixing bowl, stir together flour, baking powder, salt, paprika, garlic salt and baking soda. Stir well, using a whisk to insure uniform blending of the dry ingredients

2. In a separate mixing bowl, combine the well-beaten egg, the club soda and the vinegar. Beat this well to distribute the ingredients.

3. Quickly stir the liquid mix into the flour mixture, beating rapidly with the wire whisk

4. Beat the mixture until the batter is smooth and creamy looking

5. Now you can store the batter in the refrigerator for up to an hour but no longer.

6. Cut your fish into fillets 1/2-inch thick. Drain the fish well to remove any surface moisture. Some fish may need to be blotted with paper towels.

7. Dredge each fillet in flour, shaking off any excess.

8. Dip the dusted fillets in the batter and deep fry until the fish is golden brown and wonderfully crisp.

9. Serve at once with tartar sauce.

"Capt. Dick's Seafood & Southern Country Cooking," Capt. Dick May's newest cookbook, can be ordered at Go to "Cookbooks," then to the "Food and Wine" category. Type in "Capt. Dick's Seafood & Southern Country Cooking" and click. A picture of the cookbook, price and information for ordering will be displayed.



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