Batter recipies?!
Batter recipies?
i want to make a standard batter like at fish and chip shops, no beer batter please just a good allrounder for deep frying
Answers:
DEEP FAT FRY FISH BATTER
3/4 to 1 c. flour
2 tsp. dill weed
1/2 tsp. salt
1/2 tsp. baking soda
1 tbsp. vinegar
3/4 c. water
Dry fish fillets with paper towels. Mix flour, dill week and salt together. Add baking soda and vinegar. Add water until right consistency to dip fish fillets. Deep fat fry as usual.
BATTER FOR DEEP - FRIED FOODS
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/4 c. vegetable oil
Beat batter ingredients in bowl with hand beater until smooth. Prepare food to be fried. Thaw frozen foods completely before frying. Dry food completely before dipping into batter.
Heat vegetable oil (2-3 inches) in deep fat fryer to 375 degrees. Coat food with flour. Dip food into batter with fork, allowing excess batter to drip into bowl; fry in hot oil until golden brown. Drain.
Suggested foods: Shrimp, fish, chicken pieces (partially cooked), cutlets, eggplant slices, cauliflowerets, onion rings, zucchini slices, pineapple slices, bananas (cut into fourths), apple slices, apricot halves.
I've always gotten the best results with cornstarch batters, but I can't find one online and if I move and get my cookbook my son will wake up *lol*
Your best bet is try foodnetwork.com or " The Joy of Cooking" cookbook online. They have some awesome recipes for the type of batter you want, and I should know I have used plenty of 'em!! Good Luck!!
Long John Silver's Fish Batter Recipes
5 min 5 min prep
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water
1. Sift dry ingredients.
2. Add water and mix well.
3. Use to coat fish or chicken filets.
4. Cover the fish completely.
5. Deep fry until a nice golden brown.
Hope this is what you are looking for it is totally restaurant style
I've tried a lot of different batters, but the one we like the best is a thinned down pancake batter, the no milk kind if you are buying a prepackaged mix. Just add water until you get the batter the consistency you desire. Add seasonings (salt & pepper) to taste.
Just wash & drain the fish, dip in batter, fry.
Works well on tempera vegetables also.
My homemade batter will work as well:
1 egg, 1 1/4 cup water plus a little more for consistency desired for dipping, 1 1/4 cup sifted self-rising flour, 1 teaspoon sugar, 2 tablespoons liquid vegetable oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, citrus blend spices opt. if desired.
Beat egg, add water, add oil, add spices, add sugar, add flour, stirring as ingredients are added. Use as desired.
I'm not really into cornmeal coatings. Mom always dipped the fish in an egg wash, then dry cornmeal and fried the fish. When she was short on cornmeal sometimes she'd combine cornmeal and flour.
Have fun finding your favorite.
Tempura Batter
1 cup self rising flour
1 cup of ice water
1 egg
Mix all ingredients, light batter
Beer Batter
Ingredients
1 12 oz can light Beer
1 1/2 cups Flour
1/2 tsp Salt
1 tsp Paprika
1 cup Flour
Directions
Pour the beer into a large bowl. Sift the flour, salt, and paprika into the beer, whisking until the batter is light and frothy. (The batter may be used immediately or stored in the refrigerator for up to 1 week, but be sure to whisk it occasionally). Heat at least 2 inches of oil in a frying kettle or electric fryer. Just before it reaches 375F, quickly dredge the fish and shrimp with flour, shaking of excess then dip in the beer batter, coating well, and drop them into the hot fat (do this in 2 batches). When they are brown on one side - less than 1 minute - turn and brown them on the other side. Drain on paper towels. Serve hot with lemon wedges.
Beer Batter #2
Ingredients
2 Eggs, separated
3/4 cup Beer, room temperature
2 Tbsp Vegetable oil
3/4 cup Flour
1 1/2 Tbsp Salt
Directions
To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer. Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 - the longer the better, to a point. Just before using batter, stir it well again. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter. Good for about 6 fish fillets, depending upon their size. Fry in oil at 360 F.