ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: batter for fish. the english way.

Misc.
i used to work for a fish and chip shop in North Vancouver B.C. an english couple owned. the batter was the best batter i have ever tasted. there is only one company that came close is sunripe. they made batter for the restaurant industry. the batter now a days is like chewing on cardboard. i am not postive but i think the fish used was halibat. thank you for your help
tom
MsgID: 039345
Shared by: tom in manitoba
Board: International Recipes at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chocolate Walnut Sensations
  • CHOCOLATE WALNUT SENSATIONS "Walnuts are loaded with omega-3s and antioxidants." 1 cup plus 2 Tbsp all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 3/4 cup firmly packed brown sugar 1/2 cup butter, room temp 1...
  • German Bread Balls (dumplings)
  • GERMAN BREAD BALLS (DUMPLINGS) 3 to 4 slices white bread milk 1 medium-size onion, chopped butter (to saute onion) 1 to 2 eggs bread crumbs boiling water Place bread in a bowl; add a little milk and cover for a whil...
  • Glazed Top Meat Loaf (Heinz Ketchup, 1988)
  • GLAZED TOP MEAT LOAF 1/3 cup Heinz Tomato Ketchup 1/4 cup water 1 cup soft bread crumbs 1 1/2 pounds lean ground beef 2 eggs, slightly beaten 2 tablespoons minced fresh onion 1 teaspoon salt 1/8 teaspoon pepper FOR TH...
ADVERTISEMENT
  • Fusilli with Vegetable Sauce (Italian)
  • FUSILLI WITH VEGETABLE SAUCE 12 ounces fusilli, uncooked salt 10 ounces frozen fava beans 1 cup frozen peas 1 cup frozen green beans, 3 tablespoons unsalted butter 2 tablespoons extra virgin olive oil 8 basil leaves, ...
  • Greek Lamb and Olive Burgers with Garlic Sauce
  • GREEK LAMB AND OLIVE BURGERS WITH GARLIC SAUCE FOR THE BURGERS: 1 pound ground lamb 1/3 cup chopped Kalamata olives 3 tablespoons dried bread crumbs, preferably Japanese panko 2 tablespoons finely...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: batter for fish. the english way.
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!