Stewart Island Batter Recipes

Batters

New Zealand has great seafood, enjoy it often

Do not be put off by the thought of frozen fish. Fish that is fresh frozen (frozen with a few hours of being caught) and cooked while still with ice in it will be far superior to "fresh" fish that has been on ice for a week.

Stewart Island Batter Recipes

Talisker Batter for Fish

One cup of flour, two teaspoons of Baking Powder,
1-2 teaspoons of Turmeric, Splash of Olive or Vege Oil, Splash of Malt Vinegar.
(Turmeric for colour, Oil & Vinegar for crisp batter)
Beaten egg.
Salt & Pepper.

Mix together, add water to mixture and mix to a smooth batter.

Handy Hint:- Batter is best made a few hours before needed. Always flour fish, oysters or other seafood before dipping in batter, this ensures batter sticks to seafood.

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Talisker Batter for Shellfish

The same recipe as “Talisker Batter for fish”, but substitute oyster/mussel or scallop juice for water. If the liquor is too strong then cut it with water.

Handy Hint:- Make enough Batter for your needs, Batter improves if left for an hour or two. Any longer do not add the baking powder until use because over time it loses its potency when mixed with liquid.

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