For those of you with a fat phobia, properly deep-fried foods should never be greasy. Fry only in small batches to avoid having too much food drop the temperature of the oil too far.
Any darker and you risk burning the batter and turning it bitter. Drain the cooked fish or seafood on paper towels to soak up that last little of unwanted calories.
The simplest of all batters, this easy mix is best suited to thin fish fillets with a delicate flavor, like sole or Pollock. Don't let this batter sit too long after you make it, or it will lose its leavening punch.
Beaten egg whites give this batter its leavening power as well as its structural integrity. Just before you are ready to deep-fry, beat 3 egg whites with a pinch of cream of tartar until they form medium peaks.
This batter yields a complex, breadline flavor and a thick, crunchy crust. Stir 1 teaspoon of active dry yeast into 3/4 cup of warm (110 °F) water.
I had real problems with batter (soggy, tasteless, too thin etc), but this was so crisp and light! I too, cut the baking powder down to 2 tbsp, but I used self-raising flour (all I had on hand) and it worked perfectly.
I also dredged the fish in flour first to help the batter stick. Either fry it up in a non-stick pan or make sure your grease is deep enough to float the fish in to prevent sticking to the pan.
09/03/2007 This is not good It is BITTER I think it is the Baking Powder 1/4 of a cup ??. I used self rising flour (that I seasoned really well) instead and decreased the baking powder.
And like some other reviews, I also increased the liquid because the batter is really thick. It's thick, and coats the fish nicely and yet, doesn't come out overly oily.
I do spice the flour with garlic powder, Italian seasoning, salt, pepper and vegetable seasoning. I followed suggestions and lowered the baking powder to 2 tbsp.
The acid/alkali combination aerates the mixture when liquid is added. Mom got this recipe from somewhere a long time ago and passed it on to me.
Too thick and it's like biting into nothing but fried flour, but too thin and it falls apart in the hot oil. Start with the same basic batter for both, adjusting the ingredients to suit the meat of your choice.
Add a low-protein flour, such as cake or corn, to a large mixing bowl. Add liquid equal to the amount of flour for a slightly thicker batter.
Beer also adds carbon dioxide and foaming agents, which help create a light and crisp crust. Batter containing baking powder should be chilled only briefly because it loses its leavening power quickly and must be cooked as soon as possible.
For even crunchier fish or chicken, roll the protein in seasoned dry flour before dipping in the wet batter and then back into the dry flour before adding to the hot oil. While milk can add a richer flavor, it can also result in a softer crust that turns soggy faster than water or an aerating liquid such as beer.
Appetizers, Beverages, Breads, Cakes, Candies, Casseroles, Cookies, Desserts, Eggs, Fish, Favorites, Holidays, International, Italian, Main Dishes, Meats, Mexican, Outdoor, Pies, Poultry, Pastas, Potatoes, Salads, Sauces, Soups, Vegetables We don't deep -fry a lot but when we do.we do a WHACK of stuff.
I've tried numerous recipes and this by far is the cheapest, tastiest and works with everything. DIRECTIONS Mix all dry ingredients, except the extra flour, whisk together.
For fish,shrimp, and 'meaty or wet' items I usually towel dry them and dredge them in the additional flour. This prevents the food from sticking to the bottom of the fryer.
When it comes to fish or something long or big -- I just put the first inch or 2 in and let it bubble for a few seconds so that I know it won't sink to the bottom and stick.