I am looking for a recipe for a good batter for seafood...Do any of you have one?!
2 cups biscuit mix
1 teaspoon dried dill weed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups (16-ounces) beer or lemon-lime soda
2 eggs, slightly beaten
2 to 3 pounds fish fillets*, cut into serving-size pieces
Additional biscuit mix
In a large mixing bowl, combine mix, dill weed, onion powder, garlic powder, salt and pepper together. Add beer and eggs and mix well. Dredge fish fillets in additional biscuit mix and immerse in the prepared batter. Refrigerate fillets in the batter for 20 to 30 minutes. Heat deep-fat fryer to 375*F (190*C). Remove fillets from the batter one at a time, allowing excess batter to drip off. Fry 2 to 3 fillets at a time in the hot oil until golden brown, about 3 to 5 minutes. (Over-crowding will result in reduced temperature of the oil causing the fish to absorb the oil and become greasy.) Drain on paper towels. Serve hot.
nfd?
Answers: Deep Fried Batter For Fish
2 cups biscuit mix
1 teaspoon dried dill weed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups (16-ounces) beer or lemon-lime soda
2 eggs, slightly beaten
2 to 3 pounds fish fillets*, cut into serving-size pieces
Additional biscuit mix
In a large mixing bowl, combine mix, dill weed, onion powder, garlic powder, salt and pepper together. Add beer and eggs and mix well. Dredge fish fillets in additional biscuit mix and immerse in the prepared batter. Refrigerate fillets in the batter for 20 to 30 minutes. Heat deep-fat fryer to 375*F (190*C). Remove fillets from the batter one at a time, allowing excess batter to drip off. Fry 2 to 3 fillets at a time in the hot oil until golden brown, about 3 to 5 minutes. (Over-crowding will result in reduced temperature of the oil causing the fish to absorb the oil and become greasy.) Drain on paper towels. Serve hot.
nfd?
Fried Clams and Oysters
Olive oil, for frying
2 cups buttermilk
2 cups Italian-style breadcrumbs
1/2 pound, small, shucked clams, about 20 to 25
1/2 pound, small, shucked oysters, about 8 to 10
1 lemon, cut in 1/2
Sea salt
1 1/2 cups marinara or arrabiata sauce (store bought or homemade), warmed
1/4 teaspoon red pepper flakes, optional, if using marinara (not arrabiata) sauce
Pour enough olive oil into a large, deep, heavy frying pan to reach a depth of 3 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip clams and oysters in buttermilk to coat completely. Allow the excess buttermilk to drip back in to the bowl. Dredge clams and oysters in the bread crumbs. Place the clams and oysters on a baking sheet, and continue.
When the oil is hot, fry the clams and oysters in batches, about 3 minutes per batch. Using a slotted spoon, transfer the fried seafood to paper towels to drain.
Immediately sprinkle the fried seafood with freshly squeezed lemon and sea salt. Serve with a bowl of warmed spicy marinara or arrabiata sauce for dipping.
Long John Silver's Batter (clone)
2/3 cup club soda
1/3 cup lemon juice
1 egg
1/2 cup Bisquick
1/2 cup self-rising flour
Beat all ingredients together until smooth; let stand 10 minutes.
Heat oil to 385 degrees F.
In small bowl put 1/2 cup club soda, in another 1/2 cup self-rising flour. Dip fish first into soda, then into flour. Set fish on cookie sheet till all the fish has been coated; let dry a few minutes.
Dip fish in batter, let excess drip off; and deep fry 3 or 4 minutes per side. Shrimp can be done the same way if peeled and deveined first.
Buy Drake's and use beer for the liquid instead of water.
Very simple ,.. flour and ICE water. makes tempura batter. then cook the fish in Peanut oil. yummy
Tempura Batter
1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 egg
2/3 cup ice water
Yellow food coloring (optional)
Oil for deep frying
Sift together the dry ingredients.
Beat egg slightly and mix with the water and a few drops of the food coloring, if desired.
Add the dry ingredients. Stir only until mixed; mixture will be slightly lumpy.
Dip shrimp, chunky-cut chicken and vegetables, etc. into the batter and deep fry until golden brown. Drain on paper towels.
This is great for all kinds of seafood and is great on veggies too.Be sure the water is iced or the batter is not as fluffy.
Tempura Batter Recipe
Ingredients
1 egg
1 cup ice water
1 cup all purpose flour
PREPARATION:
Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to over mix the batter.
Makes 4 servings
You can use the recipes in the other answers or use tempura batter
http://japanesefood.about.com/od/tempura...
Thanks for asking your Q! I enjoyed answering it!
VTY,
Ron Berue
Yes, that is my real last name!
2 whole moi, about 1 lb. each(or other fresh white fish)
1/2 c. flour
1/2 c. panko
2 eggs
salt & pepper
1 qt. vegetable oil
Fillet the moi and remove the pin bones with tweezers. Cut fillets into 1" wide strips.
Place the flour and panko in shallow dishes. Coat the fish in the flour, dip in the egg wash, then coat with panko. Fry the fish in oil until golden brown; drain on paper towels.
Serve on a ti leaf lined plate with Hawaiian chili pepper water.