i want to make a standard batter resembling at fish and chip shops, no beer batter please just a well brought-up allrounder for deep frying
Answers:
DEEP FAT FRY FISH BATTER
3/4 to 1 c. flour
2 tsp. dill weed
1/2 tsp. saline
1/2 tsp. baking soda
1 tbsp. vinegar
3/4 c. water
Dry fish fillet with composition towels. Mix flour, dill week and salt together. Add baking soda and vinegar. Add hose down until right consistency to dip fish fillets. Deep round 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 grease
Beat batter ingredients in bowl beside hand beater until smooth. Prepare food to be fried. Thaw frozen foods completely past frying. Dry food completely before dipping into batter.
Heat vegetable grease (2-3 inches) in weighty fat fryer to 375 degree. Coat food with flour. Dip food into batter beside fork, allowing excess batter to drip into bowl; fry in hot grease 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 next to cornstarch batters, but I can't find one online and if I move and draw from my cookbook my son will wake up *lol*
Your best bet is try foodnetwork.com or " The Joy of Cooking" cookbook online. They enjoy some awesome recipes for the type of batter you want, and I should know I hold 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 sea
1. Sift dry ingredients.
2. Add water and mix okay.
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 batter, but the one we like the best is a thinned down pancake batter, the no milk style if you are buying a prepackaged mix. Just add hose until you get the batter the consistency you desire. Add seasonings (salt & pepper) to penchant.
Just wash & drain the fish, dip surrounded by batter, fry.
Works well on tempera vegetables also.
My homemade batter will work as all right:
1 egg, 1 1/4 cup water plus for a time more for consistency desired for dipping, 1 1/4 cup sifted self-rising flour, 1 teaspoon sugar, 2 tablespoons liquid vegetable grease, 1/2 teaspoon salt, 1/2 teaspoon pepper, citrus blend spices opt. if desired.
Beat egg, include water, affix oil, make a payment spices, add sugar, incorporate flour, stirring as ingredients are added. Use as desired.
I'm not really into cornmeal coatings. Mom always dipped the fish surrounded by an egg wash, next 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 rime water
1 egg
Mix adjectives ingredients, light batter
Beer Batter
Ingredients
1 12 oz can reading 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, saline, and paprika into the beer, whisking until the batter is lantern and frothy. (The batter may be used immediately or stored surrounded by the refrigerator for up to 1 week, but be sure to whisk it occasionally). Heat at least 2 inches of grease in a frying kettle or electric fryer. Just past it reaches 375F, at full tilt dredge the fish and shrimp with flour, shaking of excess consequently dip in the beer batter, coating ably, and drop them into the hot fat (do this contained by 2 batches). When they are brown on one side - less than 1 minute - turn and brown them on the other side. Drain in black and white towels. Serve hot with lemon wedge.
Beer Batter #2
Ingredients
2 Eggs, separated
3/4 cup Beer, room temperature
2 Tbsp Vegetable grease
3/4 cup Flour
1 1/2 Tbsp Salt
Directions
To prepare, place flour in a mixing bowl and attach egg yolks, salt, grease, and beer. Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest contained by the fridge for at least 2 hours or as long as 24 - the longer the better, to a point. Just back using batter, stir it well again. In a separate bowl, pulse egg whites until stiff but not dry; gently fold egg whites into batter. Good for in the region of 6 fish fillets, depending upon their size. Fry within oil at 360 F.
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Answers:
DEEP FAT FRY FISH BATTER
3/4 to 1 c. flour
2 tsp. dill weed
1/2 tsp. saline
1/2 tsp. baking soda
1 tbsp. vinegar
3/4 c. water
Dry fish fillet with composition towels. Mix flour, dill week and salt together. Add baking soda and vinegar. Add hose down until right consistency to dip fish fillets. Deep round 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 grease
Beat batter ingredients in bowl beside hand beater until smooth. Prepare food to be fried. Thaw frozen foods completely past frying. Dry food completely before dipping into batter.
Heat vegetable grease (2-3 inches) in weighty fat fryer to 375 degree. Coat food with flour. Dip food into batter beside fork, allowing excess batter to drip into bowl; fry in hot grease 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 next to cornstarch batters, but I can't find one online and if I move and draw from my cookbook my son will wake up *lol*
Your best bet is try foodnetwork.com or " The Joy of Cooking" cookbook online. They enjoy some awesome recipes for the type of batter you want, and I should know I hold 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 sea
1. Sift dry ingredients.
2. Add water and mix okay.
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 batter, but the one we like the best is a thinned down pancake batter, the no milk style if you are buying a prepackaged mix. Just add hose until you get the batter the consistency you desire. Add seasonings (salt & pepper) to penchant.
Just wash & drain the fish, dip surrounded by batter, fry.
Works well on tempera vegetables also.
My homemade batter will work as all right:
1 egg, 1 1/4 cup water plus for a time more for consistency desired for dipping, 1 1/4 cup sifted self-rising flour, 1 teaspoon sugar, 2 tablespoons liquid vegetable grease, 1/2 teaspoon salt, 1/2 teaspoon pepper, citrus blend spices opt. if desired.
Beat egg, include water, affix oil, make a payment spices, add sugar, incorporate flour, stirring as ingredients are added. Use as desired.
I'm not really into cornmeal coatings. Mom always dipped the fish surrounded by an egg wash, next 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 rime water
1 egg
Mix adjectives ingredients, light batter
Beer Batter
Ingredients
1 12 oz can reading 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, saline, and paprika into the beer, whisking until the batter is lantern and frothy. (The batter may be used immediately or stored surrounded by the refrigerator for up to 1 week, but be sure to whisk it occasionally). Heat at least 2 inches of grease in a frying kettle or electric fryer. Just past it reaches 375F, at full tilt dredge the fish and shrimp with flour, shaking of excess consequently dip in the beer batter, coating ably, and drop them into the hot fat (do this contained by 2 batches). When they are brown on one side - less than 1 minute - turn and brown them on the other side. Drain in black and white towels. Serve hot with lemon wedge.
Beer Batter #2
Ingredients
2 Eggs, separated
3/4 cup Beer, room temperature
2 Tbsp Vegetable grease
3/4 cup Flour
1 1/2 Tbsp Salt
Directions
To prepare, place flour in a mixing bowl and attach egg yolks, salt, grease, and beer. Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest contained by the fridge for at least 2 hours or as long as 24 - the longer the better, to a point. Just back using batter, stir it well again. In a separate bowl, pulse egg whites until stiff but not dry; gently fold egg whites into batter. Good for in the region of 6 fish fillets, depending upon their size. Fry within oil at 360 F.
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