Unbelievable Fish Batter Recipe - Allrecipes.com
Unbelievable Fish Batter Recipe
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Unbelievable Fish Batter
Try this simple and crispy fish batter. See more
  • READY IN 10 mins

Unbelievable Fish Batter

Recipe by  

"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 Edit and Save

Original recipe makes 2 1/4 cups Change Servings
  • PREP

    10 mins

    10 mins


  1. Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.
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Reviews More Reviews

Most Helpful Positive Review
May 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-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!

Most Helpful Critical Review
Sep 03, 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

Aug 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 well. I fried the fish in 1/2 an inch of vegetable oil. Everyone raved about it!

Oct 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 sauce). 5 +++ stars from us. We’ll be making this recipe again!!!

Mar 04, 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 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

Jan 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 or make sure your grease is deep enough to float the fish in to prevent sticking to the pan.

Aug 01, 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 batter is really thick.

Oct 02, 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 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!)


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  • Calories
  • 91 kcal
  • 5%
  • Carbohydrates
  • 19.4 g
  • 6%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 0.6 g
  • < 1%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 1372 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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