batter

17.02.06, 23:35
Dave, I think you've asked about a batter recipe before. For some reason I
can't find that message. If that was you, please tell me what the batter was
for...tempura batter (for deep frying) or fish batter for pan frying? I have
a few good recipes I cab share with you,

kyliesmile
    • usenetposts Re: batter 17.02.06, 23:38
      Dear Kylie,

      It was indeed me.

      I would like to use it for frozen fish fillets in the deep fat frier.

      I will be grateful if you can help me with that.
      • kylie1 Re: batter 18.02.06, 00:04
        My pleasure, Dave. No problem. My son has just dropped by for a cup of tea. I
        will get back to you in a little while.

        smile
        • usenetposts Re: batter 18.02.06, 00:06
          OK. Enjoy your tea.
          • nasza_maggie Re: batter 18.02.06, 00:57
            do you have the same for Mars bars, or do I have to ask Ian for that? smile
            • kylie1 Re: batter 18.02.06, 02:53
              definitely ask Ian. I have never done that before but the Japanese apparently
              eat deep fried ice cream.
              Look what I have found for you Maggie:

              www.recipezaar.com/43463

              I like what it says: "It is an excellent source of fat, sugar and calories".
              I hope you are in good health Maggie to consider this daring recipe.smile
              • nasza_maggie Re: batter 18.02.06, 12:20
                No, I would never dare to cook or eat something like that. I was just wandering
                how they make themsmile)))
                • usenetposts Re: batter 21.02.06, 19:19
                  I just wanted to add that the batter was pretty good, but I am going to try it
                  slightly different next time, maybe with milk in and egg out, and more
                  seasoning.
      • kylie1 Re: batter 18.02.06, 02:47
        The tea was very nice, thank you. Except that whenever he comes home from
        college (for a "little" visit), he empties half the fridge and then takes it
        back home with him. Hmmm...
        OK so this the recipe that I use. English fish and chips are probably done
        differently but it IS very crunchy and very tasty. I just use plain tempura
        batter which is cheap and easy to make.

        All you need is:
        INGREDIENTS:

        1 egg
        1 cup ice water (I use bottled sparkling water for extra crunch)
        1 cup all purpose flour


        PREPARATION:

        Beat an egg in a bowl very lightly (overbeating will give you less cruch). Add
        ice water in the bowl. Add flour in the bowl and mix lightly. Same idea as with
        the egg...do not overmix the batter. The lumpy parts in the batter are actually
        GOOD to have because they will produce nice air pockets when fried (crispy).
        Now, as for the fish, I have never coated it with batter when it was frozen. I
        don't think it's a good idea for two reasons:

        1. it will get really messy because you have frozen fish dunked in a 350 F oil.
        Messy and also dangerous.
        2. the frozen fish will immediately lower the temperature of the oil and you
        really don't want that. That would mess everything up.

        Defreeze the fish and then cut it into strips or small chunks. Make sure that
        they are not too thick. Deep frying takes little time so you don't want this
        thing raw in the middle. When the batter gets nice and golden outside, the fish
        is ready to be scooped out.
        It's a good idea to try a little piece or two first and see how it comes out.
        They also say you should dry the thawed fish with paper towels before covering
        it in batter (reduces splashing).


        Dave, there are many more recipes but this is how I make it.
        Here is a link for for English-style fish batter. You will notice they use beer
        because it adds that extra crunch to the fish as well.

        www.therecipebox.com/members/box/fish/fis0038.htm
        Good luck!

        smile


        • usenetposts Re: batter 18.02.06, 12:11
          kylie1 napisała:

          > The tea was very nice, thank you. Except that whenever he comes home from
          > college (for a "little" visit), he empties half the fridge and then takes it
          > back home with him. Hmmm...

          My brother does that and my mother calls it "cupboard love".

          > OK so this the recipe that I use. English fish and chips are probably done
          > differently but it IS very crunchy and very tasty. I just use plain tempura
          > batter which is cheap and easy to make.
          >
          > All you need is:
          > INGREDIENTS:
          >
          > 1 egg
          > 1 cup ice water (I use bottled sparkling water for extra crunch)
          > 1 cup all purpose flour
          >
          >
          > PREPARATION:
          >
          > Beat an egg in a bowl very lightly (overbeating will give you less cruch). Add
          >
          > ice water in the bowl. Add flour in the bowl and mix lightly. Same idea as
          with
          >
          > the egg...do not overmix the batter. The lumpy parts in the batter are
          actually
          >
          > GOOD to have because they will produce nice air pockets when fried (crispy).
          > Now, as for the fish, I have never coated it with batter when it was frozen.
          I
          > don't think it's a good idea for two reasons:
          >
          > 1. it will get really messy because you have frozen fish dunked in a 350 F
          oil.
          >
          > Messy and also dangerous.
          > 2. the frozen fish will immediately lower the temperature of the oil and you
          > really don't want that. That would mess everything up.
          >
          > Defreeze the fish and then cut it into strips or small chunks. Make sure that
          > they are not too thick. Deep frying takes little time so you don't want this
          > thing raw in the middle. When the batter gets nice and golden outside, the
          fish
          >
          > is ready to be scooped out.
          > It's a good idea to try a little piece or two first and see how it comes out.
          > They also say you should dry the thawed fish with paper towels before
          covering
          > it in batter (reduces splashing).
          >

          That's pretty interesting.

          >
          > Dave, there are many more recipes but this is how I make it.
          > Here is a link for for English-style fish batter. You will notice they use
          beer
          >
          > because it adds that extra crunch to the fish as well.
          >
          > www.therecipebox.com/members/box/fish/fis0038.htm
          > Good luck!
          >
          > smile
          >

          Thanks for that! I'm gonna put your recipe to the test this evening (Central
          European Time) and I'll let you know how I get on.
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