Flour and egg
- Thread starter VisOog
- Start date
Here's a nice recipy,works great for fish and steak fingers.When I use it for fish I add some fish spice and when I make steak fingers I add meat spice.Enjoy!
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
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
Marthin
Sealiner
Here's mine...
Take kob fillets....
Throw over some robertson's fish spice
Leave it to stand as is....
Take half butter half olive oil (dunno why but this keeps the butter from burning or going brown.)
Put the plate on medium-high but don't put the pan on yet. Now i just take the fillets, and turn them over in flower, ( i think the proper word is "dust).
Now put the pan on the plate. wait till the butter and oil is completely mixed add fish skin side down first. fry for about 2-3 minutes, flip over another 2 minutes flesh side... DONE! If the butter& oil is not making that foamy stuff you haven't added enough butter.... Even in this picture i needed a bit more butter in there.
As for Cholesterol... it's actually good for your body... it greases the arteries, so when that blood clot comes it can just slip right through!!!! My view in any case...
as for dough around fish... if you want to eat dough, rather bake a fresh bread loaf to go with the freshly fried fish, AND ADD SOME THICK BUTTER TO A SLICE!!!
Take kob fillets....
Throw over some robertson's fish spice
Leave it to stand as is....
Take half butter half olive oil (dunno why but this keeps the butter from burning or going brown.)
Put the plate on medium-high but don't put the pan on yet. Now i just take the fillets, and turn them over in flower, ( i think the proper word is "dust).
Now put the pan on the plate. wait till the butter and oil is completely mixed add fish skin side down first. fry for about 2-3 minutes, flip over another 2 minutes flesh side... DONE! If the butter& oil is not making that foamy stuff you haven't added enough butter.... Even in this picture i needed a bit more butter in there.
As for Cholesterol... it's actually good for your body... it greases the arteries, so when that blood clot comes it can just slip right through!!!! My view in any case...
as for dough around fish... if you want to eat dough, rather bake a fresh bread loaf to go with the freshly fried fish, AND ADD SOME THICK BUTTER TO A SLICE!!!
Attachments
my way for a good batter for deep frying,(anything!)is ,,,,
50/50% cake flour and mazina,to each 200gm, add a 1/2 teaspoon of salt, then add water to make a batter of "creamy" consistacy. leave to stand for 20 mins or so.(can use beer, bit of a waste tho!)
then you can dust the fish or whatever,with fish spice, coat in the batter and drop into hot(170c)oil.if large pieces, lower the temp to 160c or so. this batter works well for calamari(pun!), but up the temp to 180c, and fry for no more than 90 seconds!,,,,,,this is so simple,,,,but the good resterants think it`s their secret,haha. try it!
50/50% cake flour and mazina,to each 200gm, add a 1/2 teaspoon of salt, then add water to make a batter of "creamy" consistacy. leave to stand for 20 mins or so.(can use beer, bit of a waste tho!)
then you can dust the fish or whatever,with fish spice, coat in the batter and drop into hot(170c)oil.if large pieces, lower the temp to 160c or so. this batter works well for calamari(pun!), but up the temp to 180c, and fry for no more than 90 seconds!,,,,,,this is so simple,,,,but the good resterants think it`s their secret,haha. try it!
and while i`m on the subject of batter,,,, as a matter of interest,eggs&flour make cake/s,pancakes,and yorkshire puddings! NOT a deep frying batter.
if you gonna have roast beef,(english style), yorkies are simple, 50gram of cake flour per egg,a pich of salt, then 50/50 milk and water to make a single cream mix. that is good for 6 "cakes"of a muffin size.
i use a silicone 6 muffin tray,, preheat to 180c,, add a drip of olive oil to each,then half an eggcupful of mix. into the oven for 25min.
double up for more servings as required!
enjoy!
if you gonna have roast beef,(english style), yorkies are simple, 50gram of cake flour per egg,a pich of salt, then 50/50 milk and water to make a single cream mix. that is good for 6 "cakes"of a muffin size.
i use a silicone 6 muffin tray,, preheat to 180c,, add a drip of olive oil to each,then half an eggcupful of mix. into the oven for 25min.
double up for more servings as required!
enjoy!
Recipe for beer batter: (Ala Jamie Oliver)
1 Cup plain flour
1 Cup of your favorite beer. (I use Pongraz champagne, as I get it for free)
2 egg whites beaten into soft peaks
salt to taste
Mix flour and beer
Add egg whites by folding it into the flour and beer mix
You can spice the fish with Chinese 5 spice before you dip it into the batter, or just normal salt and pepper, but both is optional.
Proceed to dipping the fish into the batter and deep fry.
Use the leftover batter to make small deepfried cakes. Eat it as dessert, by smothering it with golden syrup.
Enjoy.
FF
1 Cup plain flour
1 Cup of your favorite beer. (I use Pongraz champagne, as I get it for free)
2 egg whites beaten into soft peaks
salt to taste
Mix flour and beer
Add egg whites by folding it into the flour and beer mix
You can spice the fish with Chinese 5 spice before you dip it into the batter, or just normal salt and pepper, but both is optional.
Proceed to dipping the fish into the batter and deep fry.
Use the leftover batter to make small deepfried cakes. Eat it as dessert, by smothering it with golden syrup.
Enjoy.
FF
