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| Photo Credit to allrecipes.com |
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| Photo Credit to www.food.com |
1 C. all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. season salt
1 tsp. paprika
1/2 cup water, or as needed
Directions: This batter can be used to coat french fries, zucchini chips, sweet potato fries or any other side item you want a light crispy coating on.
NOTE: This batter does not fluff up when fried and is a bit meticulous to pan fry as each piece cannot touch each other or it will stick together.
- Slice vegetables or potatoes into French fries
If doing French Fries: place into cold water so they won't turn brown while you prepare the oil. - Heat oil in a large skillet over medium-high heat.
- While the oil is heating, sift the flour, garlic powder, onion powder, season salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
- Dry veggies or raw potato slices/wedges thoroughly.
- Lay pieces into the batter one at a time.
Pieces must be placed into the skillet one at a time, or they will clump together. - Place in the hot oil so they are not touching. Fry until golden brown and crispy.
Remove and drain on paper towels.
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| Photo Credit to closetcooking.com |
1 c. all-purpose flour
1/2 tsp. baking powder
2 Tbl. sugar
1 tsp. salt
1/2 tsp paprika - optional
1 Egg - Beaten
1 beer, any kind, you won't need it all, just enough to get a pancake batter-like consistency
Directions: I adapted this recipe from one I saw on the Food Network. This can be used as a thick, rising, crusty batter for Fish or anything else beer flavour is complimentary to.
- Mix ingredients in order shown, whisking until smooth.
- Coat desired item in batter and fry.
- Should be no longer than 2 minutes per side.
Fried foods are usually done when they float and are a deep golden brown all over.
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| Photo Credit to ddfish.co.uk |
1 c. all-purpose flour
2 Tbl. sugar
2 Tbl. Dry Mustard
1 tsp. salt
1 tsp. pepper
2 Tbl. Corn Starch
1 Egg
1/2 cup Milk
2 cups Lemon Lime Soda - or until Tempura consistency is reached (maybe slightly less)
Directions: I adapted this recipe from one I saw on the Food Network. This is a fluffy, light, tempura style batter, complimentary to seafood.
- Mix ingredients in order shown, whisking until smooth.
- If cooking shell fish, blanching in salted lemon water and then cooling in ice water is recommended for extra flavour. This also ensures doneness of meat, as it is not going to be in the frier long enough to thoroughly cook all the way through.
- Coat desired item in batter and deep fry.
Once the food starts to float, give it another 30-40 seconds to brown slightly, we are only deep frying the batter, we are not cooking the shellfish as it is already done.
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| Photo Credit recipe.com |
5 cups flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. pepper
2 Eggs
2 cups buttermilk
1 tsp. Hot Sauce
1/2 tsp. paprika - optional
Directions: Typically used for chicken, this extra crispy recipe had a bit of spice to it.
- In a bowl, mix buttermilk, eggs, hot sauce, salt & paprika.
- Whisk in baking powder and baking soda.
- Put 2.5 cups of flour in a large bowl.
- Working with a few pieces at a time, dredge the chicken in the flour, tapping off any excess.
- Dip the chicken in the buttermilk mixture, letting the excess drip off; return the chicken to the flour and turn to coat.
- Transfer to a rack.
Add more flour as needed. If the flour becomes too lumpy, sift it. - Deep frying this is easiest but you can use a skillet as follows:
- Lay chicken pieces in skillet on medium high heat in a single layer.
- Cover for the first five minutes.
- Uncover and cook turning occasionally, until deep golden and cooked through, 18 to 20 minutes.
An instant-read thermometer inserted near the bone should register 160°
***NOTE: For extra crispy recipe: combine 1 quart whole milk, 1/2 cup sugar and salt in a large bowl and soak chicken in fridge for 4 hours. Then drain the chicken, rinse and pat dry before dredging.***
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