Batter For Deep Frying Food
DELICIOUS DEEP-FRYING BATTER
This batter recipe came originally on the instructions for a Fry Daddy. It can be made out of your pantry, no egg or milk. Cheap, too. It is also crisp and delicious.
Provided by Chef jshaffer
Categories Low Cholesterol
Time 2m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix thoroughly. I usually put it all in a jar and shake it.
- Use to dip chicken nuggets, fish, or any vegetable you want to deep fry. Remember to blot water or other liquid off the food before you batter it.
Nutrition Facts : Calories 76.5, Fat 0.2, Sodium 449.3, Carbohydrate 15.9, Fiber 0.6, Sugar 0.1, Protein 2.1
THE BEST ALL PURPOSE DEEP FRY BATTER
We dont 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. Fish and onion rings are phenomenol. Spices are to your own taste and can be adjusted to whatever taste you want. Believe me...I've added everything from curry to southwestern tastes, this 'basic' recipe is just a guideline to the spices and taste you are looking for. ENJOY, it's awesome.
Provided by Corilayn
Categories Meat
Time 20m
Yield 15 pieces of fish, 6 serving(s)
Number Of Ingredients 9
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).
CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME)
Crispy Batter that Stays Crispy-Super simple recipe to get a crispy batter that stays crispy for a long time. All the tips you need to know. A gluten-free version of the batter is included.
Provided by Marvellina
Categories How To
Time 25m
Number Of Ingredients 11
Steps:
- Place the flour/starch, baking powder, and salt in a mixing bowl. Stir to mix everything. Only prepare your batter when you are ready to fry your food.
- Pour about 1 1/2 to 2-inch of oil into a stainless steel pot or Dutch oven. Preheat the oil to 330 F. It helps if you have deep-fryer thermometer if not, dip a stick end of wooden spatula, bamboo skewer, or chopsticks into the oil. If there are steady bubbles around it, the oil is most likely more than 330 F, but the temperature will drop once you put in the things you are going to fry. As long as it doesn't bubble vigorously, if it is, lower the heat a bit and test again
- Pour in the ice cold water into the flour mixture and use a chopstick to stir. Do not over stir with all-purpose flour. It's okay to have some lumps in the batter. If you over mix the flour batter, it will turn out gummy and absorbs too much oil. If you are preparing gluten-free batter, this is not an issue because cornstarch doesn't have gluten in it
- Coat the food with the batter and fry the food. Another important note is not to overcrowd and frying too many. If you lower the oil temperature too much, the batter will be greasy, soggy, and almost definitely will not stay crispy (if at all). This step is to cook the food inside the batter. Depending on what you are frying, follow the instruction on the time
- Remove from the oil to a rack. Let them cool down for at least 10 minutes before you go for the second frying. You can even stop at this step if you are prepping ahead. Keep the half-fried food in the fridge and do the second frying just right before serving, whenever that is
- Remove any crumbs from the oil and bring it back up to hot again over high heat. This time we need about 375 F. Use a thermometer if you have one. If you don't have one, again, use the stick end of wooden spatula, bamboo skewer or chopstick to test the oil. The bubbles will be steady. When it's ready, fry the food for the second time. This round should be quicker. The food will turn golden brown too. This step is to crisp up the food further
- Place the fried food on a rack set on a baking sheet. You can keep the rest warm in an oven at around 200 F and serve when you are done with frying all
UNBELIEVABLE FISH BATTER
In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.
Provided by MargeBC
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g
CLASSIC BEER BATTER RECIPE FOR DEEP-FRYING
This classic beer batter is perfect for deep frying a variety of foods, from onion rings to fish to chicken strips. Get crispy results every time.
Provided by Danilo Alfaro
Categories Ingredient
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Combine the egg and beer in a large bowl.
- In a separate bowl, combine the flour, salt, and paprika.
- Add the seasoned flour to the beer mixture and gently poke at it with a fork until you have a loose, floppy batter with plenty of lumps. Don't stir, whisk, or mix.
- Once the batter is together, dredge and dip the onions right away and add to a pot of hot oil to fry.
- Serve hot and enjoy.
Nutrition Facts : Calories 84 kcal, Carbohydrate 15 g, Cholesterol 23 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 77 mg, Sugar 0 g, Fat 1 g, ServingSize 8 servings, UnsaturatedFat 0 g
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DEEP FRY BATTER RECIPE | CDKITCHEN.COM
In a bowl, stir together the cornstarch, flour, baking powder, salt, and sugar. In another bowl, combine the milk and water. Slowly stir the milk mixture into the …
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Food Tours Rome: T. +39.3294166336 Get the best tried-and-tested recipe for classic batter for deep frying vegetables the Italian way. Watch Mamma …
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THE BEST OIL FOR DEEP-FRYING - THE SPRUCE EATS
Also, when you're deep-frying food, little bits of batter or breading will drop off into the oil, and these particles accelerate the oil's breakdown, …
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ALTERNATIVES TO DEEP FRYING - 7 STEPS - FOOD ONEHOWTO
From food.onehowto.com
Author Alice Marini
- Choosing the oil: The first thing to learn, if you want to eat healthy, is that you need to learn how to choose your cooking oil. You can cook healthy, but if you then add an unhealthy fat to your food, your effort is useless.
- Oven baking + stir frying: one of the best alternatives to deep frying is baking food and then stir frying it briefly to make it crispier. Here is how you have to proceed
- Oven frying: Excellent and quick deep frying alternative. Oven frying means baking food at a very high temperature. It is much healthier than deep frying because you only use little oil.
- Oven roasting: Oven roasting means caramelizing food in the oven. This is a good alternative to deep frying because the caramelization gives food a deep fried crispiness on the outside.
- Oven baking + deep frying: one of the reasons why deep frying is not healthy is because food needs a few minutes to cook in boiling oil, thus absorbing some of the oil, which could oxidize after such a long time.
- Healthy batter: you might be wondering how to get a perfect battered fish without deep frying. Here is our healthy alternative to batter frying.
- Very important tip: for a perfect alternative to deep fried food, you should only add salt at the end, after your deep frying alternative has cooked completely.
10 TIPS FOR DEEP FRYING AT HOME LIKE A PRO - TODAY.COM
From today.com
- Choose your oil wisely. You might be tempted to use extra-virgin olive oil, but with its low smoke point and distinctive flavor, it's not your best option.
- Get the right equipment. An ideal home deep fryer allows the oil to maintain a consistent temperature, has a basket or handheld strainer with a non-metal handle and a feature that filters and preserves the remaining oil for future use.
- Season your flour. Whether you're planning to deep fry fish or a Twinkie, dredging your food in flour is a key first step. "The flour makes the batter stick to the food," Sell says.
- Make the Perfect Batter. Fried foods should have a wonderfully crisp outer layer and the best way to get one is with the right batter. "You want the batter to be very fresh and very thin,' says Sell.
- Put safety first. If you're using a dedicated deep fryer, the temperature should be clearly displayed at all times. If you're using a pot to deep fry, use your digital thermometer to keep an eye on the temperature of the oil.
- Don't crowd the deep fryer. Overcrowding your deep-fryer or pot will lower the oil's temperature, which can result in food that's not properly deep-fried.
- Experiment with your fried chicken. Sell may be one of the country's biggest deep fryer enthusiasts, but the one fried food he thinks is better when it's fried in a pot or pan is fried chicken.
- Prevent oily food. If your food is really oily, the biggest culprit is a too low cooking temperature. High temperatures ensure that the batter reacts and creates a barrier between the oil and the food.
- Healthy frying does exist. Besides moderation, there's another way to think about the possibility of "healthy" deep-frying. Go with me on this. Let's say you're working with a fresh fillet of fish or some big juicy shrimp—foods that are presumably healthy on their own.
- Reuse and clean up. Some deep fryers can filter the cooking oil so that you can actually reuse it. You can also strain the oil, once it's cooled, through a cheesecloth.
HOW TO DEEP FRY | FOOD NETWORK
From foodnetwork.com
- Make a basic batter: Whisk 1 cup flour with 1 teaspoon baking powder, 1/2 teaspoon salt and 1 cup cold club soda. (Makes 2 cups; enough for about 1 pound of food.)
- Fill a large Dutch oven with enough peanut or vegetable oil to cover whatever you’re frying — but no more than one-third of the way full.
- Place a deep-fry thermometer in the oil and heat over medium-high heat to 360 degrees F. Don’t rush it — if the oil isn’t hot enough, your coating will end up greasy.
- Pat your food dry. Working in batches, dip in the batter and remove with tongs, letting the excess drip off.
- Carefully lower the battered food into the hot oil and stir gently to separate. Cook, turning occasionally, until golden brown. (Adjust the heat to keep the oil temperature at 360 degrees F.)
- Remove the food, using a spider or slotted spoon, and transfer to a wire rack set over paper towels. This setup lets air circulate around the food so it doesn’t get soggy.
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Preheat the oil in your deep fat fryer to the proper temperature for the; food you are cooking. Dry the fish or possibly the vegetables with a paper towel and dip into the batter. Place in the warm oil one piece at a time. Try to keep the pcs from colliding till the batter has had a chance to set (that it does almost instantly). Cook till the ...
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Drop battered meat into the hot oil 1-2 pieces at a time and fry in batches for 4-5 minutes, or until a deep golden brown and cooked through. Break up pieces that stick together as soon as possible. Drain on paper towels.
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Deep-frying within this range of temperature will make sure that foods are cooked properly – the outside of the food will be browned evenly while the inside remains tender and juicy. The deep-fried food will become crispy but not excessively greasy. The oil penetration is confined to the surface of the food and the moisture content of the ingredient is not lost. I always deep-fry at …
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