*****Batters
for Deep Frying
To be clear, while
I still own a deep fryer, it is honestly the biggest, messiest most annoying
kitchen appliance that I have owned. It smells and when I used it,it was always
greasy on the outside no matter what I did. Now, use my wok, (or I also have a
large heavy cast iron frying pan) that I use to deep fry in; let’s face it,
deep frying isn’t really something that we should be doing so often that any
home cook needs a deep fryer.
I was told
the secret for a proper, crispy batter for deep-frying fish a long, long time
ago by a chef friend. Indeed, not only a friend, but the head of a culinary
arts program at a local post-secondary school (The Southern Alberta Institute
of Technology, where I took my initial commercial cook training, is a
polytechnic institute in Calgary, Alberta, Canada. SAIT as it is better known
offers more than 100 career programs in technology, trades and business).
The secret; it’s
so very simple.
It’s corn-starch.
While
I sadly lost the exact (Billingsgate Recipe he gave me in his cooking class that
day and truth be told, he told me it was an old fisherman friend who gave it to
him) I have always remembered that secret.
This batter
is awesome for deep frying anything! Onion rings, mushrooms, zucchini
spears, fish, chicken, shrimp, etch. It is light and thin so you can actually,
still, taste the food you deep fried. This recipe doesn't seem like it would
make a lot, but it's so thin that it really covers a lot of food. Being rich in
protein and healthy to boot, fish is always one of my top choices. Haddock,
since it’s a nice milder fish, holds up well and cooks fast, is one of the best
choices for deep frying battered fish. Fresh fish is always, always, and always, better,
especially when you are deep-frying it in batter. Frozen fish will have extra
moisture no matter how you defrost it!
There are a few secrets that you have
to adhere to in order to make great battered fish. How to make the best
battered, deep fried fish at home!
1. The oil
temperature MUST be at 375 degrees. Hotter and it will burn on the outside and
you will have raw fish inside. Cooler will make the batter soaked in grease.
2. No
milk and no egg in the batter. This is as plain as you can get. You can sub
in half beer, and half water, for sure,
if you want.
3. Use only thin and fresh fish filets. Do not
use frozen.
So, who’s in
for giving this recipe a shot? I am so excited. These are great recipes!
Happy cooking
everyone! Love you more than chocolate!
Basic Ingredients
Nutrition
SERVINGS: 6-8
YIELD: 1 1/2
cups batter
UNITS US
1⁄2 C. all-purpose flour
1⁄4 C. corn-starch
1 tsp. baking
powder
1⁄4 tsp. salt
1⁄2 C. water
1 Tbsp. water
1 Tbsp. egg,
beaten
1 Tbsp. vegetable
oil
THE BEST DEEP FRIED BATTERED HADDOCK
The Best Deep
Fried, Battered Haddock
Prep Time: 3.
Cook Time: 8 minutes.
Total Time: 11
minutes. Course: Dinner
Servings: 4
Batter Ingredients:
1 C. of flour
3 Tbsps. Corn-starch
1 Tbsp. baking powder
1 tsp. salt
1 C. cold water or half beer!
1 Tbsp. dill optional but amazing-highly
recogmended!
Dash of pepper, to taste
2-4 Fresh Haddock Filets patted dry
with a paper towel
For Flouring:
1/2 C flour
2 Tbsps. Corn-starch
Instructions
Combine the batter ingredients and mix
until smooth, using piano wire whip.
Preheat 2-3 inches of oil in a heavy
sauce pan, or wok, to 375 degrees F.
Combine the "flouring"
ingredients together in a small bowl.
Dredge the fillets through the flour,
then the batter until covered with a thick coat of batter.
Cook two at a time in the hot oil, for
approximately 4 minutes per side or until a medium golden brown.
Remove and drain on paper towels.
Serve and enjoy. ~~~Al
(Alex-Alexander) D. Girvan.
