DIRECTIONS Mix all dry ingredients, except the extra flour, whisk together. If there are flour lumps just squish with the back of a spoon.
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) When you deep -fry food, whether its homemade onion rings, fish, or even chicken, it helps to coat it in a breading or batter.
The batter holds in some of the food's moisture while forming a crispy and golden brown exterior. When a starch like bread or batter turns golden brown, it means that the sugars have caramelized, forming new flavor compounds.
You can go with a breading or a batter, and the right choice really depends on whether you want a more substantial (i.e., crunchy) coating or one that's lighter and crispier. You're free to use whatever pilaster, lager, ale, or stout that suits your fancy for this recipe.
For best results, lightly dredge the item you are going to fry in flour before dipping it in the batter. This ensures the flour doesn't soak up too much liquid; it also maximizes the dizziness of the beer.
The Spruce In a separate bowl, combine the flour, salt, and paprika. Add the flour to the beer mixture and gently poke at it with a fork until you have a loose, floppy batter with plenty of lumps.
Recipe “My biggest mistake was electing to make a reduced batch of these light, puffy bits of cheesy goodness!” Recipe “This is by far the best batter I have found for vegetables.
I sprinkled mine with tons of cinnamon and sugar the second they got out of the oil, and they were delicious!” This tastes like the real thing and is very easy to make.
You might have to pay him extra, and halibut is already expensive, but tell him you need one or two-inch “nuggets” cut from that steak. When you get the fresh, never frozen fish nuggets home, check for any missed bones.
When ready to cook, sprinkle the nuggets with ground pepper, crushed thyme, just a pinch of garlic powder, a little minced fresh dill and a bit of paprika. I am aware of the situation with corn genetic engineering, but it is still the best oil for this purpose.
I like to use my Chinese shrimp batter, so easy to make and always has a consistent result. The batter looks a little like thick pancake prep but it poofs in the hot oil and gets to a beautiful golden color quickly and the very light finished texture is wonderful.
Carefully deep-fry a few nuggets at a time, turning with a slotted spoon. Remove the nuggets from the hot oil as soon as the batter gets to a beautiful golden color on all sides.
Serve with fresh, thick, sliced tomatoes and crispy iceberg lettuce drizzled with my warm blue cheese dressing. ALTERNATE: Another time, marinate the halibut steak and leave it in one piece.
Pan fry quickly on medium high heat in butter only. Serve with a beautiful choice of fresh thinly sliced cucumber that you have salted and rinsed, and fresh, chopped, dill in sour cream, or thinly sliced peppery radishes marinated briefly in salt, pepper and white balsamic vinegar.
ANOTHER ALTERNATE: Dredge the halibut steak in seasoned flour. Pan fry in butter and oil mix, or barbecue using a special grill sheet.
After you have cleaned your catch, store it at home in the coldest part of the fridge, in double tinfoil that is not completely sealed, until you are ready to cook. Preheat the oven to 350 F. Rinse three to four pounds of fish under very cold running water and sprinkle with lots of lemon juice, inside and out.
Pop into the oven and baste every 10 minutes with the melted butter in the bottom of the pan. Arrange the whole bass on a bed of fresh parsley and garnish with lemon wedges.
Serve the roasted lemons and onions and pan drippings in a separate wide soup plate on a charger. Stuffed with a seasoned breadcrumb mix, multicolored roasted cherry tomatoes are a pretty addition and tasty, too.
Sprinkle the sautéed onions with fresh ground pepper, a little, fresh only, chopped mint and a tiny bit of dried thyme and just a pinch of nutmeg. Reserve the cream with the finely chopped onions, in a gravy boat, for those who would enjoy.
By the way, this onion cream keeps beautifully in the fridge in a covered glass container for several days. In a small bowl or cup, gently whisk the eggs and water together.
French onion soup ~ English style Sauté in unsalted butter, four cups of uniformly horizontally sliced onions until they are just barely al dente. Sprinkle with crushed dry thyme and a pinch of nutmeg, salt and fresh ground pepper and a generous bay leaf.
Stir in a quarter teaspoon golden brown sugar (not more, because you don’t want sweet soup); the sugar is just meant to enhance the natural sweetness of the onions, and add just a little drop of good maple syrup (try substituting my Attach Ural brandy foggy marinating just). Deg laze the skillet with a half cup of Attach Ural cognac or a very good Avignon Blanc; you could even use port for a totally different taste.
For something a little different deg laze the skillet using beer; Belgian Stella or Olson Ex works. For me, I prefer to deg laze using the cognac, and just when nearly ready to serve, add a tablespoon of port.
Add four cups of homemade strong full-flavoured beef broth, ideally a consommé made from beef bones browned, seared, then roasted in the oven with vegetables and a small piece of whole garlic (it will poach in the broth), and reduce the broth to strengthen the flavor. You could strain the broth through clean, never used, cheesecloth, using a sieve and remove the bay leaf.
Stir in a tablespoon of my Italian blue plum German conserve mixed with mashed macerated, marinated in brandy black mission figs, or use your favorite gourmet store brand. For something totally different, instead of the conserve, stir in a tablespoon of homemade kumquat marmalade.
Serve with little fresh, crisp, crossing paddles as dippers, open-face, smeared with a little roasted garlic purée, or rub with raw garlic, broiled with fresh Parmesan cheese grated over top. Try putting a slice of mozzarella cheese on the crossing, sprinkled with finely grated dry Parmesan granules, and broil.
It’s the best French onion soup (English style), ever… you will repeat this recipe often. This soup keeps well for a day or two refrigerated, in a covered glass or stainless-steel container and can be frozen.
If you freeze it, separate the onions from the broth in an airtight container, or they will get water-logged as they thaw. Add back the frozen onions to the hot broth just before serving.
Gently whisk the onion thickened broth into the hot cream. For either version: Place a thin slice of mozzarella cheese on top of the cold onion soup.
Cut a frozen puff pastry round, about a generous inch larger than the serving bowl width. Sprinkle the pastry with crushed fresh thyme leaves, a little salt and pepper.
Paint the outer round edge of the puff pastry with egg wash. Tip the pastry round over top of each soup bowl at room temperature.
Place the pastry covered oven-proof soup bowls on a cookie sheet that has a rim, in a very hot preheated oven at 400 F, until the pastry puffs and takes on a golden color. You can make the soup ahead of time, refrigerate and just add the cheese and the pastry and bake it when you are ready to eat it.