James Martin Crispy Batter Food
JAMES MARTIN'S YORKSHIRE PUDS
Roast beef just wouldn't be the same without crisp Yorkshire puddings.
Provided by James Martin
Categories Dinner, Main course
Time 40m
Yield Makes 12
Number Of Ingredients 4
Steps:
- Put 200g plain flour and some seasoning into a large bowl, stir in 3 eggs, one at a time, then slowly whisk in 300ml milk until you have a smooth batter.
- Chill in the fridge for at least 30 mins or up to a day.
- Heat oven to 220C/180C fan/gas 7. Pour 4 tbsp vegetable oil into the holes of a 12-hole muffin tin, then heat the tin in the oven for 5 mins.
- Carefully ladle the batter mix into the tin, then bake for 30 mins until well browned and risen.
Nutrition Facts : Calories 123 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
PERFECT BATTER FOR FISH
Make and share this Perfect Batter for Fish recipe from Food.com.
Provided by William Uncle Bill
Categories Halibut
Time 53m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- TO PREPARE FISH:.
- In a bowl, mix together lemon juice and cold water.
- Remove skin from fish and discard.
- Cut fish into desired size.
- Place fish in lemon/water and wash well.
- Remove from water and season with salt and pepper.
- Place in refrigerator to chill while preparing batter.
- TO PREPARE BATTER:.
- In a small bowl, add luke warm water and sprinkle yeast over.
- Cover and let stand for 10 to 15 minutes until dissolved and frothy.
- In a medium size mixing bowl, mix together flour, salt and sugar.
- Make a well in the center.
- Add dissolved yeast, oil and 2/3's of the beer.
- Stir with a wooden spoon to combine.
- Now stir in the remainder of beer and mix well.
- Let batter stand, coverred, in a warm place for 30 to 35 minutes until it has thickened and becomes frothy.
- Prepare deep fryer using a vegetable oil; heat to 375 degrees F.
- In a small bowl, whip egg white until soft peaks form.
- Fold egg white into refrigerated batter.
- In a bowl, mix together 1/2 cup flour, 1/4 teaspoon salt and 1/4 teaspoon of white pepper.
- Dry fish on paper towelling.
- Coat fish in seasoned flour patting the fish so that it is evenly coated.
- Shake off any excess flour.
- Using a fork, dip coated fish in batter and let excess batter drip off.
- Carefully lower one or two pieces of fish into hot oil and deep fry for about 2 minutes until crisp and golden brown; turning fish once. Continue cooking the remaining fish pieces.
- Serve with a tartar sauce.
Nutrition Facts : Calories 337.3, Fat 3.9, SaturatedFat 0.7, Cholesterol 83.4, Sodium 571.6, Carbohydrate 32.6, Fiber 1.6, Sugar 0.3, Protein 37.4
CRISPY BATTER FOR FISH & CHIPS
A classic. Our whole family will eat fish this way! I like to serve it with steak-cut french fries.
Provided by hollyberry
Categories Healthy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix ingredients together.
- Dip cod into batter.
- Deep fry at 425F until cooked.
CRISPY BEER BATTER
The easiest foolproof beer batter recipe
Provided by Arentweallbusy
Time 25m
Yield Serves 10
Number Of Ingredients 0
Steps:
- 1 cup s/r flour mix with 1/2tsp salt
- Add 125 ml beer and 125ml mineral water. Can add only beer - 250 ml.
- Whisk until there are no lumps
- If too runny, add more flour. If too thick, add more liquid.
- Heat the oil in the wok or deep pan until 200C. Throw a bread crust to check, the oil is hot enough when the bread turns golden in 10 sec.
- Once the oil is hot, deep your fish/veggies into the batter, remove access of the batter on the edge of the bowl and gently immerse in the oil (away from yourself). Repeat with up to 4 pieces at a time. Make sure to let the oil get hot again between the batches.
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