Batter for fish

[Brian Reay]

We rarely have fish in batter- as you get in traditional fish and chips.
We generally find it too 'greasy'.

There are a few places we know which produce light, grease free, batter
and may be we risk the odd other place once in a while. As for trying it
at home, never.

But, during a recent trip to Holland we tried Kibling, small bits of cod
deep fried in batter. It was perfect. Light batter, no grease, etc,
crispy.

So, of course, I'd like to try cooking it at home.

So, any tips for deep frying, to get a light batter, crispy, and no grease?

[Malcolm Loades]

I think I recommended trying the kibbeling when you were asking about
food in Holland?

The batter I use when I make kibbeling at home is on my blog at
http://afoodiediary.com/best-ever-fish-batter/ If you don't want to use
beer sparkling water is a good substitute - it's the bubbles which are
needed.

Malcolm

---

Post by Brian Reay
We rarely have fish in batter- as you get in traditional fish and chips.
We generally find it too 'greasy'.
There are a few places we know which produce light, grease free, batter
and may be we risk the odd other place once in a while. As for trying it
at home, never.
But, during a recent trip to Holland we tried Kibling, small bits of cod
deep fried in batter. It was perfect. Light batter, no grease, etc,
crispy.
So, of course, I'd like to try cooking it at home.
So, any tips for deep frying, to get a light batter, crispy, and no grease?

[Brian Reay]

Post by Malcolm Loades
I think I recommended trying the kibbeling when you were asking about
food in Holland?

Thank you, it was a good recommendation.

We also liked Rookvost (bought enough to have some at home).

We liked the dish like 'bubble and squeak' served with rookvost.

I also tried a traditional meat stew, very tender. Both in a traditional
'Brown' Cafe.

We had trouble finding bread to the quality we like - I think we've
become used to French standards.

Post by Malcolm Loades
The batter I use when I make kibbeling at home is on my blog at
http://afoodiediary.com/best-ever-fish-batter/  If you don't want to use
beer sparkling water is a good substitute - it's the bubbles which are
needed.

Thank you, I'll have a look.

Post by Malcolm Loades

Post by Brian Reay
We rarely have fish in batter- as you get in traditional fish and chips.
We generally find it too 'greasy'.
There are a few places we know which produce light, grease free, batter
and may be we risk the odd other place once in a while. As for trying it
at home, never.
But, during a recent trip to Holland we tried Kibling, small bits of cod
   deep fried in batter. It was perfect. Light batter, no grease, etc,
crispy.
So, of course, I'd like to try cooking it at home.
So, any tips for deep frying, to get a light batter, crispy, and no grease?

[Malcolm Loades]

Post by Brian Reay

Post by Malcolm Loades
I think I recommended trying the kibbeling when you were asking about
food in Holland?

Thank you, it was a good recommendation.
We also liked Rookvost (bought enough to have some at home).
We liked the dish like 'bubble and squeak' served with rookvost.

Ah, Stamppot. You can buy Rookwurst in the UK
http://tinyurl.com/y8t5mwpz so you need never be without it, Tesco
stock it for sure.

Post by Brian Reay
I also tried a traditional meat stew, very tender. Both in a traditional
'Brown' Cafe.

Did it have a potato topping? Does Jachtschotel ring any bells?

Post by Brian Reay
We had trouble finding bread to the quality we like - I think we've
become used to French standards.

I'm a little surprised at that. You probably saw Albert Heijn
supermarkets? They have a good range of bread including a decent sourdough.

Malcolm

[Brian Reay]

Post by Brian Reay

Post by Malcolm Loades
I think I recommended trying the kibbeling when you were asking about
food in Holland?

Thank you, it was a good recommendation.
We also liked Rookvost (bought enough to have some at home).
We liked the dish like 'bubble and squeak' served with rookvost.

Ah, Stamppot.  You can buy Rookwurst in the UK
http://tinyurl.com/y8t5mwpz so you need never be without it,  Tesco
stock it for sure.

Thank you. It reminds me of something we ate as a cold meat with salad
etc as a child called Puloney (not sure of spelling). Taste was close,
at least as close as I can remember after 40+ years, but Puloney was
about 60mm in dia. I've not looked for it in years, I'm not sure it is
sold in the south where I now live.

Post by Brian Reay
I also tried a traditional meat stew, very tender. Both in a traditional
'Brown' Cafe.

Did it have a potato topping?  Does Jachtschotel ring any bells?

No.

Post by Brian Reay
We had trouble finding bread to the quality we like - I think we've
become used to French standards.

I'm a little surprised at that.  You probably saw Albert Heijn
supermarkets?  They have a good range of bread including a decent
sourdough.

Yes, that was one of the only decent supermarkets we found.

Their bread was OK but not up to French standards.

There was a good organic type place in The Hague where we got some good
bread. We normally prefer small bakers, at least in France. The organic
place was in the centre of The Hague, my wife thinks it was called
Markt. Not far from the Palace of Peace.


I have to say, compared with France (and the UK), the choice of
supermarkets is disappointing- both number and quality. AH were the best
but limited range and didn't take Mastercard or Visa!

[Mark]

Post by Brian Reay
We rarely have fish in batter- as you get in traditional fish and chips.
We generally find it too 'greasy'.

--snip--

This may not be what you want but it is one of my favourites:

Batter:
eggs
cream
chopped fresh dill
salt & pepper

Make a fish stock with the skin & trimmings from the fish (Cod).

Coat the fish in seasoned flour and dip in the batter.
Shallow fry for a few minutes.

Cook some sweet potatoes (diced) and oyster mushrooms (with onion, red
pepper & chilli).

[Malcolm Loades]

Post by Mark
eggs
cream
chopped fresh dill
salt & pepper

A batter without flour, that's impossible! Surely your recipe is for
scrambled eggs?

Malcolm

[Mark]

Post by Malcolm Loades

Post by Mark
eggs
cream
chopped fresh dill
salt & pepper

A batter without flour, that's impossible! Surely your recipe is for
scrambled eggs?

No. It works very well. Do remember that the fish is coated in
(seasoned) flour before dipping in the batter.

[Ophelia]

Post by Malcolm Loades

Post by Mark
eggs
cream
chopped fresh dill
salt & pepper

A batter without flour, that's impossible! Surely your recipe is for
scrambled eggs?

No. It works very well. Do remember that the fish is coated in
(seasoned) flour before dipping in the batter.

===

Hmmm it wouldn't do me! I like a real batter ;p

[Mark]

Post by Mark

Post by Malcolm Loades

Post by Mark
eggs
cream
chopped fresh dill
salt & pepper

A batter without flour, that's impossible! Surely your recipe is for
scrambled eggs?

No. It works very well. Do remember that the fish is coated in
(seasoned) flour before dipping in the batter.
===
Hmmm it wouldn't do me! I like a real batter ;p

Do try it. You might be pleasantly surprised :-)

[Ophelia]

Post by Mark

Post by Malcolm Loades

Post by Mark
eggs
cream
chopped fresh dill
salt & pepper

A batter without flour, that's impossible! Surely your recipe is for
scrambled eggs?

No. It works very well. Do remember that the fish is coated in
(seasoned) flour before dipping in the batter.
===
Hmmm it wouldn't do me! I like a real batter ;p

Do try it. You might be pleasantly surprised :-)

==

I might try it if it were just for me, but D wouldn't like it, especially
not with dill:(

He prefers a beer batter and nothing else is good enough:))