Crispy Batter For Chicken Or Fish Recipes

Steps:

• Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.

Steps:

• Mix ingredients together.
• Dip cod into batter.
• Deep fry at 425F until cooked.

Steps:

• In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Steps:

• Take a large mixing bowl and add the flour and ½ tsp fine salt. Whisk together to incorporate the salt. Add the water and whisk until the batter is completely smooth and the flour is fully combined.
• Take the oil and pour into a large, sturdy saucepan with high sides. Heat over a high heat until it reaches 200C. To fry your ingredients, dip them in the batter, allowing any excess to run off, and carefully place into the hot oil. Fry until the batter is a rich, golden brown and crisp. The fried ingredients will likely float on top of the oil when cooked, too. Remove from the oil using a slotted spoon and blot on kitchen towel before serving. Sprinkle with a little flaky sea salt to keep crisp. The batter does not keep well and is best made just before using.

Steps:

• Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
• Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
• Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
• Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
• Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.

Steps:

• Cut each chicken breast into 6 finger-sized strips, and transfer into a mixing bowl.
• Season with kosher salt, black pepper, and cayenne and toss until evenly coated. Sprinkle the all-purpose flour over top and shake the bowl to coat the strips. Toss until all the surfaces are completely coated, and then transfer onto a rack or plate. Place in the refrigerator, uncovered, for at least 10 minutes, or until ready to fry.
• Meanwhile, whisk self-rising flour and sparkling apple cider together in a mixing bowl to form a thin batter. Batter should be somewhere between a thin pancake batter and a crepe batter, but still thick enough to coat the back of a spoon. Place in the refrigerator to rest for 5 to 10 minutes before using.
• Mix Dijon mustard, vinegar, hot sauce, and sugar together for dipping sauce in a bowl.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Dip each chicken finger into the batter to coat. Deep-fry in batches in the hot oil until golden brown, crispy, and no longer pink in the centers, 3 to 4 1/2 minutes. Drain on paper towels and serve immediately with dipping sauce.

Steps:

• In a mixing bowl, combine the flour, cornstarch, baking powder, and salt.
• In a separate mixing bowl, combine 1/2 cup plus 1 Tablespoon water, 1 Tablespoon beaten egg, and oil.
• Add wet ingredients to dry and combine until mixed.
• Follow your deep fryer instructions for whatever veggie or meat you're frying.
• This batter is thin and delicious. Don't worry if it doesn't look like it's thick enough. It works great.