Batter

Batter is a liquid or semi-liquid mixture, typically made from flour, water or milk, and often eggs. It is used to coat foods before they are fried or baked, creating a crisp or golden exterior. The exact composition can vary widely depending on the desired texture and flavour.

Batter is primarily used to provide a desirable crispy coating for fried foods such as fish, chicken, and vegetables. It can also be used in baked goods like Yorkshire puddings or pancakes. Manufacturers use it to enhance texture, add flavour, and improve the overall appeal of a product.

Batter itself is not a regulated food additive and does not have an E-number. Its health implications are linked to the ingredients used in its preparation, such as flour, fat, and salt. When batter is deep-fried, the resulting food can be high in fat and calories. The UK's High in Fat, Salt or Sugar (HFSS) rules restrict the placement and promotion of such foods in certain retail settings and advertising. Evidence does not suggest specific health concerns related to batter as a food component itself at typical consumption levels.