Here's one I used to like when I went out:

Long John Silver's Fish Batter

1 c. water
1 c. flour
1 tbsp. vinegar
1/2 c. lowfat milk
1 teaspoon salt
1 tbsp. baking pwdr

Dip flounder or possibly perch filets in above mix.

Fry in deep fat, very warm. (Then drain, of course.)

I'd always sprinkle it with lemon juice or malt vinegar.

http://cookeatshare.com/recipes/long-john-s-s-fish-batter-1341

If I was doing this now, I'd use a thin pancake batter. I don't deep fry anymore.

I've done that for fish before.

Dip in milk, then dredge in cornmeal that's seasoned with perhaps Old Bay seasoning, or lemon pepper, or your own favorite. Oh, I remember that you like dill, and that would be good along with some onion powder and celery salt perhaps.

Also, Zatarain's has a packaged fry mix that is probably good.

It's about as light as you can get.


1 cup flour, 1 tblsp. corn starch, 1 1/2 cups seltzer water, salt (to taste)
Mix it all together. Done.

cup of flour, 2 tablespoons of cornstarch, salt, pepper and a dash of cayenne and enough beer to make it like a light pancake batter.

I never put egg in my fry batter as protein tends to make it gummy and dense. If you do want to add egg only add the whites.

Cornstarch in the batter adds a great crunch.