Yeast Batter

In the old days at our house, Friday nights always used to be fish & chips night, it was tradition. I'm afraid with this hustle & bustle of the modern society we live in, many of our old traditions have died out, but hey, who needs an excuse to reminisce where food is concerned. Or maybe your community had an Arthur Treacher's Fish and Chips, remember how we thought it was so weird not to have ketchup for fries - malt vinegar instead! Well, traditions change and and new ones take their place...chicken tenders are now the preferred fast food. Well, who knew yeast batter would work for both...

Yeast Batter

Photo by FoodLady

  • Prep Time


  • Total Time


  • Servings




  • ¼

    ounce sachet easy-blend dried yeast (2¼ teaspoon dry yeast)

  • Pinch baking soda

  • Pinch salt

  • Pinch of sugar

  • ¾

    cup (3 ounces) all purpose flour

  • (Substitute ¼ flour with corn meal or panko crumbs)

  • ½

    cup (4 fluid ounces) warm water

  • ¼

    cup (2 fluid ounces) warm milk

  • (Substitute beer for liquid)

  • Sprinkle the yeast and sugar over the flour in a bowl. Stir until well blended. Pour in the water and milk and stir to make a smooth batter. Cover and leave to stand 1 hour until frothy. Stir before dipping fish or chicken pieces into batter to release gas.


Skin the fish fillet or chicken tenders and cut into four equal portions. Season with salt and pepper. Dust the meat with flour and then dip in the batter until well coated. Heat oil for deep-frying to 375 degrees F. Fry the fish in the hot oil, two fillets at a time, for about 5 minutes or until golden brown. Drain and keep warm. CHEF NOTES: The batter is essentially there only to protect the fish's or chicken tender's surface when cooking. It should be light, thin (just enough to protect the fish) and cook crisp. Thin the batter down and test (by deep frying something) and keep thinning until the best batter is obtained Testing batters is essential, a small piece of fish, etc should be dipped and deep fried to test its consistency, crispness and taste. It should then be corrected as required, as should the temperature of the oil. Garnish the fish with the lemon wedges or garnish chicken tenders with salsa and serve with french fries.


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