I need a fast answer if anyone is around....a friend just called me, she needs a LIGHT batter for

[marsha-tbay]

baked fish. She said she always bakes her fish but she wants to have some kind of a light batter today.

She can't get on the internet to look herself.

Thanks, Marsha

 

[dawnnys]

This is good one from Taste of Home

The club soda in this keeps it light, like beer does.

Oh, I see that your friend wanted a batter for baked fish. Not sure how that would work, I've never baked anything that has been coated, but this is good for fried fish, anyway.

2 tablespoons all-purpose flour
2 to 3 tablespoons cornstarch
1/4 teaspoon each garlic powder, onion powder, salt, cayenne pepper and paprika
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/3 cup club soda

Coat fish with flour; in a shallow bowl, combine the cornstarch, seasonings, and soda.

In a heavy skillet, heat 1 inch of oil. Dip floured fillets into batter and fry over medium heat for 2-3 minutes on each side or until the fish flakes easily with a fork.

 

[barb_b]

Nan recently posted one; not sure if it what you are looking for. I was mayo based. Really yummy

we really enjoyed it! Thanks Nan! Take a look at the entire thread. There are a few rec that you can combine.

Hope that helps.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=148003

 

[marsha-tbay]

Thanks, Barb and Dawn. She couldn't get online this AM so I gave her 2 I found and

2 out of one of my Southern Living cookbooks. She liked the sound of one of those 2 and had all ingredients in house, so she's happy.

 

[mistral]

I have also found that the thinner the batter, the more. . .

crispy and light it will cook up, especially when fairly deep fat frying.

I think the thin-ness of the batter allows the water to more easily evaporate from the batter itself and thus allows the batter to really crisp up and be light, not bready and heavy.

 

[bobbijoaz]

I really like the Taste of Home recipe that you posted