[The Professor]

I made Matt's batter again last night - I LOVED it, but at the same time, it seemed 'pancake-y"

next time I might try denny's suggestion, though I'll have to plan ahead and buy rice flour.

hey, anybody ever used masa harina in something like this??

I use a combination of corn flour, rice flour, and all purpose flour...and no eggs.  Seasoned with a bit of salt and a minute amount of 'sour salt' (citric acid crystals).  I like a malt forward beer for the batter.

Traditional fish and chips batter doesn't have egg in it...the egg is what can make the coating 'pancake-ey'. Leaving out the egg makes for an authentically  crisp batter. 

[Pawtucket Patriot]

I like rice four for beer batter....seems a little lighter and crisper.

I made Matt's batter again last night - I LOVED it, but at the same time, it seemed 'pancake-y"

next time I might try denny's suggestion, though I'll have to plan ahead and buy rice flour.

hey, anybody ever used masa harina in something like this??

I'm going to make fish and chips again soon and am going to take a different approach.  I'm going to dredge the cod in flour, dip it in a simple tempura-style beer batter, and fry.

I got original batter idea from Jamie Oliver, who uses an egg.  I agree, it is a bit cakey.

Re: masa harina, it might be interesting to try, but masa harina has powdered lime (and corn, obviously) in it which might not lend a particularly "English" character to the fish and chips.

[babalu87]

Bisquick

I'm tellin you

[capozzoli]

Bisqick sounds like a great idea.

I love Bisquick, makes the best pancakes thats for sure.

A kitchen cabinet without Bisquick isnt a kitchen cabinet at all.

Know what works great for making and keeping the batter crispy? Corn starch. Add it to the batter when you mix it up.

I also add yeast along with beer to the batter.