Versatile: This basic fish batter can also be used to make delicious battered shrimp, battered onion rings and battered potatoes.Therefore, the batter will not mask the delicate taste of the fish. Basic: This is a basic fish batter with the only seasoning being salt.In addition, it uses ingredients that you likely already have on hand. Simple: With only four ingredients, this recipe is amazingly simple to make.When added to aged fish that is alkaline, vinegar and lemon neutralize the amines and get rid of the fishy taste and smell! Tarter sauce has the same neutralizing impact. Therefore, as the fish ages, the amines cause the fishy taste and smell.īoth vinegar and lemon are acidic. Amines are similar to ammonia in that they are alkaline and produce an off-putting odor and flavor. Amines are chemicals that are produced when bacteria start to break down the amino acids in the fish. Why is this? The answer has to do with science!įish contains something called amines. In addition, you may have noticed that fish is often served with lemon slices. If you’ve ever ordered fish and chips you’ve likely been asked whether you want malt vinegar. Personally, I like to purchase frozen wild caught Alaskan or Norwegian cod. This is true whether frozen or purchased from a fish market or grocery store. If the fish smells fishy, then the fish muscle has started to break down. Fresh fish has a delicate, sweet smell and the flesh has a translucent look. The best way to tell if fish if fresh is to smell it and look at it. The reason is that the large fishing boats are equipped to package and freeze the fish during the fishing expedition, ensuring the freshest tasting fish possible. This is especially true for cod and haddock, both of which are cold water fish. Unless you live in an area where the fish is locally caught, your best bet is to purchase the fish frozen. Other fish that works well when battered and fried includes grouper and scamp. Another reason is that both of these fish have a mild taste and white flesh with a large flaky texture.įor fried battered fish then, both cod and haddock are excellent choices wherever you live. Traditionally, at least in the UK, cod and haddock are used for battered fish, i.e., fish and chips.
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