Crispy Batter Recipe 45

CRISPY FRYING BATTER

Steps:

• IN BOWL: Beat 2 egg yolks and 1/2 teaspoon salt.
• ADD 3/4 cup lukewarm water and 1 tablespoon oil, mix.
• Gradually add 3/4 cup flour until smooth.
• Set aside for at least one hour.
• Just before using beat the egg whites to soft peaks and fold into the batter.
• Ready to use for battering.
• I find this recipe sufficient in preparing four to six servings.
• It depends of course on what you are battering and how hungry the family.

UNBELIEVABLE FISH BATTER

Steps:

• Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.

CRISPY BATTER FOR CHICKEN OR FISH

Steps:

• Preheat the oil in a deep fryer or large cast iron skillet. You'll want at least a couple inches deep of oil in the skillet. The oil should be heated to 325°F A frying thermometer is usful in keeping the oil at a constant temperature.
• Prepare your chicken or fish by cutting into thin strips, about 1/2 thick; the width is not critical. Pat dry with a paper towel.
• In a shallow quart container, whisk together the dry ingredients well. Stir in the water and whisk until very smooth.
• Using tongs, dip the fish or chicken pieces into the batter, covering LIGHTLY, and letting some batter drip off.
• Immediately place the fish or chicken in the preheated oil. Fry to a deep golden brown, turning once. This should take a total of 5 to 7 minutes, depending on the thickness of the pieces. Remove one piece and cut into it to check for doneness.
• Drain on fresh paper toweling and keep warm in a low oven till serving time - or serve immediately!

THE BEST ALL PURPOSE DEEP FRY BATTER

Steps:

• Mix all dry ingredients, except the extra flour, whisk together.
• Add beer and only mix lightly.
• DO NOT over mix. If there are flour lumps just squish with the back of a spoon.
• You want the mix to be blended but not overmixed as it will not 'puff up' when deep-frying.
• For fish,shrimp, and 'meaty or wet' items I usually towel dry them and dredge them in the additional flour.
• Then dip and cover in mixture. Let the excess drip off and when putting any item in the deep fryer -- use tongs.and dip whatever you are deep frying in the oil for about 10 seconds, then release.
• This prevents the food from sticking to the bottom of the fryer. (Took us a while to learn that technique).
• 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. (I truly hated that with deep frying).