General Discussion > Food & Drink

Fish with Salsa and Welsh Rarebit.

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Simon:
I prefer fish in batter.  ;)

GillE:
That's nice too, but there are so many ways to make fish even tastier.  I presume it's common knowledge that people used to throw the batter away in the old days?  It was just used to protect the fish as it steamed in its own juices inside the batter.

Simon:
No, I didn't know that, Gill.  Presumably, steamed batter would have been rather soggy, though, as opposed to deep fried?

GillE:
Sorry, it would appear I didn't explain that very well.

The idea was that the heat from hot fat penetrated the batter and generated steam from the juices of the fish; that steam cooked the fish.  However, the batter encasing the fish protected it against the oil, so when the batter was broken the fish was perfectly steamed without any trace of fat.  The batter, which had absorbed fat, was discarded.

Clive:
A method I have always practiced Gill.  Batter cannot be very good for you!   8-)

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