Deep Fryer Batter

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Deep Fryer Batter

Postby Bearer of Peace » Wed Jul 12, 2006 5:05 am

Deep Fryer Batter

Basic Recipe

1 Cup Flour
½ Cup Corn Starch
1 Cup Cold Water
1/2 Teaspoon Salt
1 Teaspoon Sugar
1 ½ Teaspoons Baking Powder
½ Teaspoon Pepper.

Combine all ingredents and beat until smooth with an egg beater.
May Require a Tiny Bit more water to get correct thickness.
Should be somewhat Thick, and not too runny.

Good for Both Fish and Vegitables.
This batter sticks well to all foods.
Use a Fairly thin coating as this batter expands as it cooks.

A Suggestion in Deep Frying, Fish and Chips:

Because most deep fryers are not very large, when I make my home made Fish and Chips, I cut the chips into an aproximate ½ inch size.
I than fry them for about 6 minutes in the deep fryer. Than I remove them and let them cool on paper towel.
Meanwhile I batter the pieces of fish and cook them.
Also for about 5 to 6 minutes and than remove them onto paper towel.
(I typically cut my fish into medium size pieces about ½ to ¾ of an inch thick)

Now when the Chips have cooled down, I put them back into the deep fryer for a second frying to cook and brown them. After one to two Minutes, I put the pieces of fish back in also.
This second cooking of the chips takes about 5 minutes more.

Using this method, Both the Chips and fish come out with a nice crispy texture on the outside of them. And both are nice and hot.

Some types of potatoes brown really nice, Some don’t brown as well.
Also, even if you are just doing French Fries, this double cooking gives better results.
My Preference is Corn Oil, but that choice is yours.
"Reiki will lead you in the right path -- what else needs to be said? " Courtney Field (Reiki Master)
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Postby Fantasia » Sat Aug 05, 2006 5:00 am

got a craving for battered pineapple now lol thanks Bearer of Peace lol
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