Non-flour batter for fish and pancakes

Another simple recipe which stems from the “Oopsie”ish pizza base. As it turns out when you fry it instead of baking, it ends up pretty much like a pancake. Go figger.

Got myself some nice fresh snook, a great mild tasting flaky fish that lends itself well to toppings and coatings, and one coating you typically miss out when avoiding flour and stuff is the good old fish n chip shop batter.

As it turns out, the batter mix is way easy:

• separate a couple eggs
• put a teaspoon of vinegar in with the whites
• beat the whites until fluffy
• add about a tablespoon of grated cheese to the yolks
• smoosh the yolk and cheese with a fork
• then mix the yolk and whites back together

Then hack the fish into nice finger-food size bits.

Coat the fishy pieces in the batter.

Then chuck them into a pan with plenty of hot fat – ghee or lard is best.

After a couple minutes start turning them over – should be nice and golden brown.

Once nicely browned on both sides that’s it, check it out.

Outside nice and crispy, inside moist and juicy and just cooked enough.

The end result is a light and crispy coating that isn’t stodgy, perfect for a snack to share that won’t weigh you down.

Of course I wanted to carb-up bro so made fish tacos.

In the end even with only two eggs it was way more batter than necessary, so as a bonus I fried it up as is and had a delicious pancake.