Batter for Frying
2 large eggs, room temperature, separated
1/4 teaspoon cream of tartar
2 tablespoons soy flour
1/8 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground celery seed
1/8 teaspoon black pepper
1/4 teaspoon onion powder
2 tablespoons grated parmesan cheese
Beat egg whites until foamy; add cream of tartar and continue beating until stiff but not dry. Set aside. In a separate bowl beat egg yolks, then gently fold yolks into beaten egg whites, being careful not to break down whites. In small bowl combine soy flour with salt, baking powder and spices and sift to mix well. Carefully add to egg mixture and completely incorporate. Fold in Parmesan cheese. Use this as a batter for either deep or shallow frying. Try deep frying vegetables such as zucchini, eggplant or cauliflower. If desired, ingredients can be coated with additional Parmesan cheese before coating with batter for frying. Makes 1/2 cup of batter.
Batter Fried Frog Legs
1 egg, beaten
1/2 teaspoon salt
2 pounds frog legs
1/2 cup corn meal
1/8 teaspoon pepper
1/2 cup cooking oil
Mix the egg, corn meal, salt and pepper together to form a batter. Dip the frog legs into the batter, then fry in the oil in a large heavy skillet for 25 minutes, turning so they brown evenly on all sides.
Beer Battered Zucchini
1 zucchini
Batter:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
6 ounces beer
2 dashes Tabasco sauce
Slice zucchini, coat with flour and set aside. Combine remaining ingredients in large bowl, beat until smooth. Let sit for 15 minutes so the yeast can work on the flour. Fry in a little olive oil.
Beer Batter
2 3/4 cups flour
2 tablespoons oil
2 whole eggs
3/4 teaspoon salt
dash pepper
1 1/2 teaspoons garlic powder
1 cup flat beer
3/4 cup cold water
Open beer and leave it at room temperature for at least 1 day. Chill until cold. Add water, oil and eggs; mix just enough to break egg yolks. In separate bowl, mix flour, salt, pepper and garlic powder. Whisk in dry ingredients, leaving some small lumps. Refrigerate until ready to use. Can be made ahead 24 hours. Remix. If going to use right away, you may thicken with additional flour.
Buttermilk Batter
2 cups flour
3 teaspoons salt
1 teaspoon pepper
1 1/2 teaspoons granulated garlic
1 teaspoon paprika
2 cups buttermilk
8 chicken pieces for frying
Mix together flour, salt, pepper, garlic and paprika. Season selected chicken with salt, pepper, garlic blend. Dredge chicken through flour mixture, then through buttermilk, then dredge through flour mixture once more covering chicken completely before placing into preheated oil. Deep fry for approximately 20 to 25 minutes depending on size and amount of chicken placed in fryer. Fry til golden brown and internal temperature is 160F.
Cod Batter
6 8 ounce cod fillet portions, boned
squeeze of lemon juice
salt and freshly ground pepper
8 ounces self raising flour, sieved
1/2 pint lager
Preheat the fryer oil to 350F. Leaving the skin on the cod fillets holds the fillet together when it's passed through the batter and placed in the oil. Squeeze a little lemon juice over each fillet and season with salt and pepper. These can now be lightly floured before making the batter. Make the batter: place the sieved flour into a large bowl. Whisk in three quarters of the lager. At this point check the consistency of the batter: it should be very thick, almost too thick. If it appears to be gluey, whisk in a little more lager to loosen slightly. Season with a pinch of salt. The cod fillets can now be passed, one at a time, through the batter mix. It's best to hold the fillet at the thin end between thumb and forefinger. Coat the fish in batter and lift from the bowl. Some of the batter will begin to fall away slowly. If the batter falls away too quickly, it means it's too thin, in which case add a teaspoon or two more of flour. Don't allow too much of the batter to fall off before placing in the deep hot oil. Submerge only an inch at a time and, once three quarters of the fish is in, the batter will lift the fillet, floating the fish. Submerge the remaining fillet in the same way, being careful not to burn your fingers. Allow to cook for 2 to 3 minutes before turning the fish over. At this point the fish will not be golden brown but the batter will have sealed. Cook until golden brown all around. A thick slice of cod will take up to 12 minutes to cook, an average fillet 9 to 10 minutes. Once cooked, remove from the oil and drain on paper towel. Sprinkle with salt and serve.
Crunchy Fish Batter
2 cups pan cake mix
juice from one lemon
1 egg
1/4 cup vegetable oil
salt and white pepper to taste
Mix the above items together in a bowl and thin the mixture with water or milk to get the consistency you like; the thinner the batter the lighter the coating. The egg will make this batter crunchy. One last note, you will find that dusting your fish with flour before battering will help keep the batter on your fish Enough for 2 pounds of fish.
Deep Fried Vegetable Batter
1/4 cup flour
1/4 cup milk
1 tablespoon egg white
1/8 teaspoon celery salt
1/2 to 1 cup dry bread crumbs
salt to taste
cut up vegetables or your choice
Whisk four, milk, egg white and celery salt until smooth. Dip vegetables in batter, then roll in crumbs. Fry in oil and sprinkle with salt to taste.
Fish Batter
3/4 cup milk
2 eggs
1 cup flour
1/4 teaspoon salt
dash pepper
1 teaspoon baking powder
1 tablespoon oil
Hand mix with fork, don't beat hard. Dip fish in batter and fry in oil or deep fat fry til golden brown.
Fritter Batter
3 1/2 cups of all purpose flour
1 teaspoon salt
1 tablespoon baking soda
4 egg yolks
2 cups milk
1/2 cup melted butter
Mix flour, salt, baking soda in one bowl. Then add the yolks and milk and blend until the flour disappears. Add the butter last and then fry for 3 to 4 minutes on a greased griddle..
Golden Fried Battered Prawns
8 jumbo prawns
vegetable oil for deep frying
salt to taste
For the batter:
1/2 cup rice flour
3 tablespoons desiccated coconut
1 egg, separated
3/4 cup coconut milk
1 teaspoon fish sauce
salt to taste
Peel the prawns, leaving the tails, but cut the back of each prawn and remove the black spinal cord. Wash the prawns and apply salt. For the batter, mix the flour and coconut together, gradually stir in the egg yolk, coconut milk, fish sauce and salt. Whisk the egg whites until stiff and fold into the batter. Coat the prawns with this batter and deep fry in batches of 2 to 3 in a wok filled with oil. Deep fry till golden, then remove with a slotted spoon and keep on absorbent paper. Serve hot with dipping sauce garnished with coriander.
LJS Batter
soybean oil for frying
1 cup self rising flour
1/3 cup dry mustard
1 cup water
1 egg
2 teaspoon sugar
2 teaspoon salt
1 pound white fish fillets
Sift mustard and flour together. Heat oil to 400F. With a mixer blend the flour mixture, water, egg, sugar and salt. Dip each fillet into the batter coating generously and quickly drop in oil. Fry about 5 minutes until dark golden brown. Remove and drain.
Mushroom Batter
1 cup cold water
1 tablespoon vegetable oil
1 egg yolk
1 cup sifted flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon garlic powder
1/2 teaspoon Hungarian paprika
1 teaspoon salt
Heat oil to 350F. In one bowl, mix all liquid ingredients. In another, mix dry ingredients. Slowly stir wet into dry, making sure to scrape the bottom of the bowl frequently for stray clumps. Put a half dozen or whatever your fryer can handle, mushrooms at a time into the batter bowl. Make sure they are thoroughly coated. Using tongs, transfer mushrooms to the hot oil and cook until golden brown. Drain, cool and enjoy. Batter is also good with asparagus tips.
Mustard Batter Bass
1/3 cup Dijon mustard or prepared mustard
1/4 cup water plus 1 tablespoon
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1 1/2 cups seasoned coating mix
2 1/4 pounds bass fillets, cut in 1 1/2 inch pieces
canola oil
In small mixing bowl, combine mustard, water, juice, Worcestershire sauce and cayenne. Place coating mix in shallow dish. Dip fish first in mustard mixture and then dredge in coating mix to coat. In 10 inch skillet, heat 1/2 inch oil over medium heat. Add fish. Fry three to four minutes or until golden brown. Turn once. Drain on plate lined with a paper towel.
Onion Rings Batter
2 2/3 cups all purpose flour
2 teaspoons salt
1/2 teaspoon fresh ground pepper
2 tablespoons oil
4 egg yolks
16 ounces beer, use your favorite
4 large Maui onions or any sweet onions sliced into 1/4 inch slices
vegetable oil for deep frying
Mix the flour, salt, pepper, oil and yolks together. Slowly whisk in the beer. Refrigerate the batter about 3 1/2 to 4 hours before using. Separate onion slices. Dip slices into batter mixture. Deep fry in 375F oil until golden brown. Place on paper towel to drain. Serve hot.
Perfect Deep Fry Batter
3 eggs
1 cup self rising flour
water to thin
4 cups seasoned flour for dredging
Mix eggs and flour together, then thin with water to a consistency just thick enough to adhere to the food you intend to fry. If necessary, rinse or dip food to be fried in water. Then dip food into seasoned flour, then into batter, then back into the seasoned flour. For shrimp, onion rings or almost anything else, you'll be able to gauge doneness by the golden color of the batter; the trick is to not attempt to batter fry too large pieces of anything.
Scallops in Batter
allow 4 to 5 large scallops per person
1 cup plain flour
1 dessert spoon baking powder
1 egg, separated
1/2 cup milk
Sift the dry ingredients. Lightly beat egg yolk with milk and add to dry ingredients. Beat until smooth. Beat egg white until stiff and fold into batter. Dip each scallop in batter and fry until golden brown in preheated shortening or oil. Serve with lemon wedges.
Secret Fish Batter
3/4 cup flour
salt and pepper to taste
sash of cayenne
1/2 teaspoon baking soda
Combine well in a bowl.
15 minutes before frying the fish add:
1 cup milk
1 egg
2 tablespoons beer
Mix until smooth and let stand for 15 minutes. Lightly dust in flour, immediately dip in batter, shake off the excess batter and submerge in hot oil. Turn pieces occasionally so they don't stick. Fry about 3 minutes. Test the first piece. Serve with lemon, tarter sauce or malt vinegar.
Tempura Batter
1/2 cup flour
1/2 cup cornstarch
salt to taste
1 heaping teaspoon baking powder
yellow food coloring
1 tablespoon oil; add before water
water till smooth; 1/2 cup + 1 tablespoon
1 pound shrimp
Flour peeled and deveined shrimp, with tails still on, before dipping in batter. Fry in hot oil over medium heat. Also good for vegetable tempura.
Veggie Batter
1/4 cup soy powder
1 egg, beaten well
1/4 teaspoon baking soda
2 tablespoons heavy cream
1 teaspoon lemon juice
3 tablespoons olive oil
1 teaspoon Mrs. Dash
very cold water
sliced eggplant, zucchini, veggies of your choice
vegetable oil for frying
Slice, rinse and blot dry the veggies you'll be frying. If you're using eggplant, try soaking the slices in a bowl of buttermilk for 15 minutes beforehand, then blot dry but don't rinse. Heat vegetable oil in large skillet to about 1 1/2 to 2 inches. While it heats, mix first 7 ingredients in a deep bowl. This will make a pasty mixture. Then begin adding cold water very slowly and mixing after each little bit until you get the consistency of thin pancake batter. This usually takes a bit less than 1/2 cup water. Toss a snippet of batter into the skillet or fryer to test the heat of the oil. If it sizzles, you're ready. Dip each vegetable slice into the batter to evenly coat and then place directly into the hot oil. Work quickly and in batches, turning as needed. Have paper towels at the ready for draining each batch. You can keep batches warm in a 250F oven if you like. When done, serve veggies ringed around the outside edges of pretty salad plates with a small dipping cup in the center filled with bleu cheese, ranch dressing, sour cream or your favorite dip. For extra prettiness, sprinkle each round with paprika as they first come out of the skillet. Makes 8 servings.
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