Batter for seafood?!
Batter for seafood?
I'm making fish and shrimp tonight, but I'm tired of baking. Does anyone know how to make a good, thick seafood batter similar to what they use at Long John Silvers or similar seafood restaurants?
Answers:
Here are some recipes to help you out:
Long John Silver's Fish Batter
- I think this is a copy-cat recipe
http://www.recipezaar.com/42780...
Fish Batter Recipes
- This site has several recipes including "Long John Silver"
http://www.fishermansexpress.com/batters...
How To Make English Fish And Chips With Beer Batter
- this site has a video how-to as well:
http://www.videojug.com/film/how-to-make...
Good luck & good eating!
don't use water to make the batter
use beer and no lite beer
Seafood Fry Batter
Yield - Batter for about 5 Lbs of Seafood
Ingredients
Dry Batter
2 CUPS CORN FLOUR
2 CUPS FLOUR
2 TBSP GRANULATED GARLIC
2 TSP GROUND CAYENNE PEPPER
2 TSP BLACK PEPPER
2 TSP WHITE PEPPER
1 TSP SALT
Milk Wash
4 CUPS MILK
1 TBSP CAYENNE BASED HOT SAUCE
1/2 CUP DRIED PARSLEY
Method
Separately, mix the batters in 2 large stainless steel bowls, refrigerate.
Alternate Method
Replace the corn flour with corn meal, and reduce the white flour to only 1/2 cup.
Chef's Notes:
This batter recipe is traditionally used to fry most seafood. We normally dip the seafood in the milk wash, then place the product into the dry batter, back into the milk wash, and again into the dry batter. The seafood is shaken to remove all excess batter then fried.
It is also very important to fry seafood with a very cold batter. I strongly recommend that both batters be kept under refrigeration until ready for use.
TEMPURA BATTER FOR SEAFOOD
Description: Tempura batter for seafood, use in 350 degree oil.
12 Fluid Ounces Dark Beer
2 Whole Eggs
2 Cups Flour
1 Teaspoon Baking Powder
3 Tablespoons Lemon Juice
Salt And Pepper -- to taste
Combine all and mix well. Refrigerate for 1 hour.