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READY IN 10 mins

Unbelievable Fish Batter

Read Reviews (149)

"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." — MargeBC

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Measuring All-Purpose Flour

Types of Salt

Original recipe makes 2 1/4 cups Change Servings

1 cup all-purpose flour
1/2 cup milk
1/2 cup water

1/4 cup baking powder
1 teaspoon salt

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Directions

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

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PREP 10 mins
READY IN 10 mins

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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!

—Perfumella

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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

—lisa

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169 Ratings

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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!

—JANINEDAME

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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!!!

—SAK

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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.

—Jennifer Zilla

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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.

—sheilamarie

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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!)

—Kim T.

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Oct 14, 2007

This recipe was good but did have a little bit of a bitter taste. Next time, I may cut way back on the baking powder. I was kinda messy to cook.

—sue

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Nutrition

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.

Nutritional Information

Unbelievable Fish Batter

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 91
Calories from Fat: 5

% Daily Value *
Total Fat 0.6g < 1 %
Saturated Fat 0.3g 1 %
Cholesterol 2mg < 1 %
Sodium 1372mg 55 %
Potassium 55mg 2 %
Total Carbohydrates 19.4g 6 %
Dietary Fiber 0.6g 2 %
Protein 2.8g 6 %
Sugars 1g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 71 %
Iron 20 %
Thiamin 17 %
Niacin 14 %
Vitamin B6 1 %
Magnesium 3 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.