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Reply
| | From:  Genie· (Original Message) | Sent: 10/22/2007 4:49 AM |
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Reply
| | | From: Genie· | Sent: 9/6/2008 1:26 AM |
Batter 1 Cup Flour 2/3 Cup Milk 2 Eggs ¼ tsp. Salt To make the batter, sift flour into a large bowl and mix in the milk, eggs and salt until well combined and smooth. | |
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Reply
| | | From: Genie· | Sent: 9/8/2008 1:51 AM |
| From: chadsangel (Original Message) | Sent: 9/4/2008 9:51 PM | Fish Batter
2 Cups Flour
2 Tbsp. Lemon Juice
1 Med. Onion, chopped very fine
1 Tbsp. Parsley
1 tsp. Onion Salt
2 Big Handfuls Corn Flakes, crushed
1 to 2 Cans Beer
Mix all together for thick batter. Coat fish in batter. Fry in hot oil until golden brown.
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Reply
| | | From: Genie· | Sent: 10/13/2008 4:09 AM |
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.
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Reply
| | | From: Genie· | Sent: 10/13/2008 4:10 AM |
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.
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Reply
| | | From: Genie· | Sent: 10/13/2008 4:11 AM |
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.
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Reply
| | | From: Genie· | Sent: 10/13/2008 4:12 AM |
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.
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Reply
| | | From: Genie· | Sent: 10/13/2008 4:14 AM |
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..
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Reply
| | | From: Genie· | Sent: 10/13/2008 4:15 AM |
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.
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Reply
| | | From: Genie· | Sent: 10/13/2008 4:15 AM |
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.
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Reply
| | | From: Genie· | Sent: 10/13/2008 4:16 AM |
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.
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Reply
| | | From: Genie· | Sent: 10/13/2008 4:16 AM |
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.
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Reply
| | | From: Genie· | Sent: 10/13/2008 4:17 AM |
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.
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Reply
| | | From: Genie· | Sent: 10/13/2008 4:18 AM |
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.
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Reply
| | | From: Genie· | Sent: 10/13/2008 4:20 AM |
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.
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