Fish and Chip Batter

Ingredients

1½ cups flour 375 mL
2½ tsp. baking powder 12 mL
¼ tsp. baking soda 1 mL
¾ tsp. salt
pince of sugar
1 tsp. dried chives 5 mL
1¼ cups water 300 mL
2 tsp. vinegar 10 mL 1½ cups flour 375 mL
2½ tsp. baking powder 12 mL
¼ tsp. baking soda 1 mL
¾ tsp. salt
pince of sugar
1 tsp. dried chives 5 mL
1¼ cups water 300 mL
2 tsp. vinegar 10 mL
The secret ingredient in this batter is the vinegar that's added just before you're ready to cook.

Method

Mix dry ingredients and stir in water. The batter will be quite thick at this point and can be thinned down if you wish by adding a tablespoon or two more of water. Just before you are ready to dredge the fish in the batter, add vinegar and stir well. The batter will puff right up and is ready for use. Fry fish in preheated 350 F (177 C) oil.

by Reader's Tide's Table/by Ross Mavis

   Ross and Willa Mavis are innkeepers at Inn on the Cove in Saint John. They also host The Tide's Table Maritime Cooking Show and have written their first cookbook also called Tide's Table Maritime cooking.

BACK