Top batter recipes?
Discussion
This is a good topic that has not received too many replies which is a bit sad however I think it is well worth pursuing.
I think you have to keep it simple and then the good results come not with what is in it( beer, yeast, egg, cornflower, lumps) but how thick you make it and so how much you put on and then at what temp you cook it. If you get anyone of those wrong, ie it is too thick or you don't let it drain or your temps are so low it is soft under the crisp outer, then you are pissing into the wind.
My advice
4oz self raising flour
1/4 pint of water (vary quantiy during experimentation)
1 teaspoon of salt
1 teaspoon of malt vinegar.
use an egg whisk to whisk it up completely, if you like your batter thick on the fish then make it thick here and when you dip it then don't drain too much off, if you like it thin then make it thin here and it will drain off well. Here I did the following with thin and mucho draining so it is almost a disintegrating coating
Andy
I think you have to keep it simple and then the good results come not with what is in it( beer, yeast, egg, cornflower, lumps) but how thick you make it and so how much you put on and then at what temp you cook it. If you get anyone of those wrong, ie it is too thick or you don't let it drain or your temps are so low it is soft under the crisp outer, then you are pissing into the wind.
My advice
4oz self raising flour
1/4 pint of water (vary quantiy during experimentation)
1 teaspoon of salt
1 teaspoon of malt vinegar.
use an egg whisk to whisk it up completely, if you like your batter thick on the fish then make it thick here and when you dip it then don't drain too much off, if you like it thin then make it thin here and it will drain off well. Here I did the following with thin and mucho draining so it is almost a disintegrating coating
Andy
Edited by zakelwe on Tuesday 18th May 18:28
Batter = Hairy Bikers method for me.
Also their method for the best chips ever tasted allows me to make big chunky uniform chips which are cooked through perfectly(the ones in the photo do nothing for me I'm afraid).
ETA the batter above is what I use for Fish (has to be haddock)
Batter for chicken fillets I just coat in cornflour then beaten egg then into a mix of seasoned cornflour & flour before chucking in the fryer.
Also their method for the best chips ever tasted allows me to make big chunky uniform chips which are cooked through perfectly(the ones in the photo do nothing for me I'm afraid).
ETA the batter above is what I use for Fish (has to be haddock)
Batter for chicken fillets I just coat in cornflour then beaten egg then into a mix of seasoned cornflour & flour before chucking in the fryer.
Edited by AndyAudi on Tuesday 18th May 19:24
Like the look of that fish. Personally I like thin crispy batter. I've used a wheat/corn flour mix before but not SR flour or vinegar. What's the purpose of the vinegar, can't see what chemical effect it would have, is it just taste?
I'll have a play around. Might try an experiment with strong plain four and cornflour, milk and a bit of activated fresh yeast. Could end up almost like a deep fried liquid dough. I like the idea of very light bubbly batter.
Need to practice a few things, might be going into this professionally soon!
I'll have a play around. Might try an experiment with strong plain four and cornflour, milk and a bit of activated fresh yeast. Could end up almost like a deep fried liquid dough. I like the idea of very light bubbly batter.
Need to practice a few things, might be going into this professionally soon!
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