Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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batter is a semi-liquid preparation consisting of eggs, milk, and flour in varying proportions. Lighter batters can be made by replacing some of the milk with water or beer.

One of the main uses of batter is to coat foods which are to be deep fried, either little pieces of vegetable, fish, meat, fruit to make fritters; or larger items, such as fish fillets. Texture and viscosity are important, for it must be thick enough to adhere to the food, but not so thick that the coating becomes excessive and heavy. The batter cooks very quickly in the hot fat and forms a crisp shell around the food, preventing scorching, whilst retaining flavour and juices.