Fish Batter (Traditional) from A Year in a Scots Kitchen by Catherine Brown
Method Sift the dry ingredients into a bowl and gradually add the milk and then the oil. It should be a smooth consistency of thick cream, much thicker than tempura. Use immediately.
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Cooking tools:
- Sifter
- Mixing bowl
- Whisk
Ingredients
- 125 g (4 oz) self-raising flour
- 1 teaspoon salt
- 250 ml (8 fl oz) milk
- 1 tablespoon oil
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